Nettie next-door gave us some plums from her tree. We don’t really eat fruit, but Rick loves to have fruit jelly with roast meat. It’s a ‘thing’ I had never heard of before I met him – it is not something anyone in my family ever did – so I have no clue if this is a Rick ‘thing’ – or if it is my family who are the odd ones out…
Jelly is really easy to make, now that I have my sugar thermometer – you just wait until the fruit juice/sugar mix has reached a certain temperature and you know it will set.
I don’t phaff around with jelly bags and straining the stewed fruit through muslin to get a clear juice (and so make a sparkling jelly). I want lots of jelly, so I squeeze the bejeebers out of the fruit and get as much juice out as possible, and you still get sparkle… I took it outside in the sun to photograph it for you… Percy helped…
Take the plums and add some jalapenos and orange. It’d be great on pork.
That sounds like a great idea, Michele XO
Yum!
you’re alive! I was starting to worry.
I always thought vinegary mint jelly sounded weird and disgusting, until I tried it on lamb. I’m partil to citrus on poultry and apricot on pretty much anything.
Seth loves the traditional mint jelly on lamb and I like certain fruite sauces with meat, too. The most popular fruit/protein combo is Thanksgiving’s turkey with cranberry.
I like Michele’s suggestion. Yum!
I love the fruit sauces too now, but didn’t before I met Rick… my dad still dislikes the idea of fruit sauces, and can’t get his head around fruit chutneys for example… I’m making 5 spice plum chutney right now… it smells amazing!
Looks so good. Our family didn’t eat fruit sauces with meat either and I think our family was normal, so that makes Rick and his family the odd ones out 🙂
I love fruit and meat combos! When dad was in the army, the Mess would get a big tin on plum jam and stir in a heap of chopped mint to make mint jelly. A bit of a cheat, but I always thought it tasted great.