Monday, February 8, 2010

Spring flower preserve plan.

We're due for a huge storm on Wednesday. 90% chance of snow all day long. Right now, it's 18 degrees F.

I'm looking forward to spring. 

With that in mind, I've started to think about the jellies and jams and tasty preserves that I want to make. Last summer, Ryan and I made pots and pots of Cornelian cherry jelly, from Cornelian cherries, scrumped from Cornell Campus. 

In Northern California, spring comes for a couple of weeks. I used to mentally remind myself to enjoy the daffodils, naked ladies and tulips while the lasted, because they only lasted 2 or 3 weeks at most. I did the same thing this last spring, here in Ithaca. I kept reminding myself to enjoy the spring bulbs because they wouldn't last. But they did! For weeks and weeks! I've never seen so many blooming flowers all at once. Snowdrops, tulips, narcissus, daffodils and best of all thousands of violets. So I've decided to try violet jelly this year. There is also an abundance of crab apples at the airport that we didn't manage to get to last year, so I'm thinking crab apple lavender jelly and I've recently found out that people make jelly out of geraniums!

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