Serena's delightful cookbook.
This has also been an extremely productive year for jam-making. Strawberry, red and white currants, gooseberry and apple, and cherry; those are my staples since we have moved to this house and cultivated some fruit in the garden (actually, more than enough!). My husband had been nurturing a neglected elderberry tree that came with our house and this summer it had so many berries I could make jelly for the first time. I'm not that familiar with it and the jelly is a gorgeous deep red / purple and tastes a bit grape-ish. Great source of Vitamin C. The quince are also another fruit high in C. I really thought with the elderberries, I was done with jam. But then my sweet neighbor asked if I wanted some quince, her tree branches were just laden with fruit and looked like they could barely hold them all. I didn't even really know what quince were until last week! They are very hard and have a shape reminiscent of a pear as well as a lemon.
These jars got dressed pretty to be given away as a gift. I usually just slap on a simple label and store the jars in the cellar. There is plenty down there for more gifts and for morning toast...I could possibly set up a stall at the market! I sincerely hope we are now done with jam-season and I also think we're going to take a little break with the baking now too. I think everyone would be happy if I would just get out the cookbooks for a decent dinner now....