and all this is done.
Of course, I had to pick the fruit first. Thanks to my fruit cage the birds don’t get a chance to steal my currants or gooseberries. The redcurrants are really plentiful this year – it must be something to do with all the horse manure that I put round them last autumn.
The raspberries are not covered but somehow the birds leave them alone – perhaps they don’t see the fruit so well, as it is hidden amongst the leaves.
Anyway, I had enough of the redcurrants to make some jam, did that the other day, but the highlight of today was making jelly. I boiled the fruit, stalks and all, last night, let it drip overnight and just measured it and added the suger today and finished it. When I was boiling the fruit I added a bunch of mint to it as the jelly is meant to be served with cheese or cold meat.
While all this was going on I had one bowl with my sourdough bread rising – having started last night; I’ve got to plan making my bread as it takes some time but it is worth it!
The other bowl had the dough for a brioche (challah) – that is much quicker so in the end I had one loaf and two round loaves of brioche in the kitchen, right next to the jam and jelly.
A perfect partnership!