I have been making jellies since high school. I would ride my bike out into the countryside and locate wild edibles as I rode. I would come back later in the car if the fruit were too many to carry in the bicycle. I usually was able to make three or four types of jellies each year. This year, since I have been retired, I have been able to make many different types of jellies, jams, and butters. I find researching the jellies almost as much fun as making them. I scour my books and the internet for clues as to what kinds of fruit I will be able to make into jams and jellies. My fellow master naturalists, master gardeners and friends give me helpful tips too. Then I go outside and find the fruit, which is the best part of all. I have been scouting out fruit as long as I can remember. From the mountains in Hawaii to downtown Anchorage Alaska I have gathered fruit for jelly. Because I live in the great state of Texas I have decided to try to make as many native, commercial, and exotic jellies as I can from within the state. Happy jelly making to those who follow my blog or who are researching recipes.
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