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desperance[Some of you will not have seen what I did there, in the subject line. Others will now be whistling frantically, or performing other superstitious gyrations. So it goes. My inner monologue is not so much informed as earwormed by my teenage obsessions; sometimes that spills over, in a structure or a rhythm or a pun. I remain hopeful that even for those who don't know the original, some hint of layering remains, a suggestion of texture, of currents below the surface, something.]
Anyway: I made sour cherry jam yesterday. The sour cherry season is short, and the fruit is concommitantly expensive; those two pounds will likely be the only sour cherries to come into my hands this year. Which is why I'm barely even tempted by a cherry-pitter; I can pit two pounds with the butt end of a chopstick, and not lose patience. Quite. (That is about my limit, though, so it may be as well that two pounds butts also against my financial limit.)
Anyway, cherry jam: chop the cherries after pitting them, and tip 'em into your new maslin pan with the zest & squeezings of a couple of lemons. Clap a lid on, bring them warmly to the boil to draw the juices out, and then simmer for ten minutes or so. Add a pound of sugar per two pounds of fruit that you started with, and boil until the setting point. Pour into warm jars (you'll get about a pint and a half, per two pounds of fruit), seal according to your local traditions, and you're done. In my case, done for the year, alas. Unless I try making sweet cherry jam for contrast.
In other news, of course I ordered the sexy blank keyboard, so today is all about reorganising the office. Increasing chaos will eventually morph into clarity and order, or I'm an uncle eleven times over. *nods*
Anyway: I made sour cherry jam yesterday. The sour cherry season is short, and the fruit is concommitantly expensive; those two pounds will likely be the only sour cherries to come into my hands this year. Which is why I'm barely even tempted by a cherry-pitter; I can pit two pounds with the butt end of a chopstick, and not lose patience. Quite. (That is about my limit, though, so it may be as well that two pounds butts also against my financial limit.)
Anyway, cherry jam: chop the cherries after pitting them, and tip 'em into your new maslin pan with the zest & squeezings of a couple of lemons. Clap a lid on, bring them warmly to the boil to draw the juices out, and then simmer for ten minutes or so. Add a pound of sugar per two pounds of fruit that you started with, and boil until the setting point. Pour into warm jars (you'll get about a pint and a half, per two pounds of fruit), seal according to your local traditions, and you're done. In my case, done for the year, alas. Unless I try making sweet cherry jam for contrast.
In other news, of course I ordered the sexy blank keyboard, so today is all about reorganising the office. Increasing chaos will eventually morph into clarity and order, or I'm an uncle eleven times over. *nods*