Highlights:
- It takes way longer than I ever thought possible to peel an entire pound of garlic.
- We ended up with an extra jar's worth of garlic and brine. I could have processed an extra jar, I guess, but - jackpot! I don't have to peel any garlic for the tomato sauce I'm making tomorrow.
- I couldn't find my zester, so the lemon peel bits in the jam are a bit big, but it's delicious anyway.
- Even after the jam cooked over, all over the stove, we still ended up with extra! More than I could fit in the water bath pot, in fact.
The jam I would totally make again, but I wish I knew why my jellies seem to randomly cook over? I think I may be hurrying them to a boil, but I'm not sure. So far, I've made 3 batches of jelly. 2 cooked over, one didn't and I don't know what I did different.
The garlic needs to sit, at least until tonight before I can open it to taste. I may not have the patience for pickles, it's making me crazy waiting. And I'm dying to see what Liam and Lisa come up with for it. They're both excellent cooks and the only people I can trust to remember my food allergies without having to interrogate them for their ingredient list.
As for what we're making next? The list of what I want to make includes pretty much then entire Ball Blue Book, as well as their whole website and a bunch of stuff on Serious Eats. So, pretty much everything!
Anybody want to narrow it down for me?
