I have been making jellies all my life but now that I am retired I decided to make jellies that I had never made before. Then I decided to take this a step beyond by making a goal of making jelly, jam, or butter from every available fruit or jelly making material in the state of Texas. In 2010 I made 21 different jellies, jams, and butters.
So what is on tap for 2011? With a freezer full of jellies and juices I have decided that this time around I have to be more selective. I can only make one batch of each type of jelly. These are some of the jellies I want to make: Mesquite, Loquat, Papaya, Jalepeño, Cantaloupe, Watermelon, Chile Pequin, Tomato, Mustang Grape Jam and Jelly, Turk’s Cap, Redbud, Basil, Zucchini Jam, Mulberry, Texas Persimmon, Mayhaw, Dewberry, Rosehip, Crab Apple, Apple, Pear, Apricot, River, Chickasaw and Mexican Plum, Farkleberry, Anacua, Blueberry, and Groundcherries. I am always looking for locations to pick fruit so if you know of places to pick any of the above or have ideas of other fruits let me know.
*Note: Any plant in red I have since made into jelly.