Well, this week's recipe for Sweet Melissa Sundays just made me so happy to have started this group. I must admit, sometimes life gets way to hectic and I do get a tad stressed about finding time to keep up with my baking blogging groups. But it is soooo worth it, and this week's recipe of Strawberry Grapefruit Preserves chosen by the marvelous Margot of Effort to Deliciousness is the perfect example. This is my first full-fledged preserve experience and it won't be my last. This was simple to make, made the house smell delicious and was out of this world. I swear, the best darn preserves I have tasted (I may be a tad biased, I'll admit). It is just the right amount of sweet and tart - and relies upon apples for the pectin so no artificial geletin (my Jewish grandparents - may they rest in peace - would be pleased). I HIGHLY recommend making this - and if you don't and you happen to see me around christmas time, well, then you may just be getting your own jar! You can get the recipe HERE and check out how all the other talented SMS bakers fared and paired this weeks recipe.
Fantastic job - your preserves look so delicious! This was my first preserve experience too and it was so much easier than I expected. It makes me want to try so many other varieties!
ReplyDeleteHow nice! I ve never made strawberry grapefruit preserve but I ve made others and they re surely worth the effort. this must be delicious though. Have to try it :)
ReplyDeleteYour preserves look great and I'm happy you had a chance to make them - and liked them! Thanks for preserving with me this week and also for starting this wonderful group; it's so much fun and there are so many creative bakers - I've loved seeing what everyone did with their preserves. I really like when people select recipes that push me out of my comfort zone, so I did the same when it was my turn.
ReplyDeleteSorry you had work this morning while I (and thousands of others) were running through the park. I'm just north of San Francisco in Corte Madera.
Your jam looks beautiful! I loved that the recipe used apples rather than preserving sugar!
ReplyDeleteKatie xox
Did you get a new header? It looks fantastic. Or did I not notice before?
ReplyDeleteThis jam sounds out of this world lovely and my fav way to eat it would be on toast with butter.
What a cool combination, I bet the tart grapefruit and sweet strawberries taste great together.
ReplyDeleteYour preserves look great. I loved making it too.
ReplyDeleteIt's such a beautiful color too! Ijust made strawberry and blueberry jam. So much easier than I ever thought. It's the canning process that gets me!
ReplyDeleteOh wow - yum! I would love to make jam one day - it has always scared me for some reason though :P
ReplyDeleteThis was my first time preserving, too! Wasn't it such an easy intro? It just made the whole process seem much less stressful, and the amazing results weren't half bad either!
ReplyDeleteLove the bright color of your jam. I'm glad you had a chance to make it. It was a big hit at my house too.
ReplyDeleteI'll take a jar :) I wish I had canning supplies, I would have loved to have tried this :) I guess I could have made it and ate it all right away too, though!
ReplyDeleteYour preserves look fantastic!!! I had a lot of fun with these, and oh my, the house did smell amazing!!!
ReplyDeleteMmm. I wish I had a fresh piece of bread with your preserves!
ReplyDeleteHi Lorelei!
ReplyDeleteIt is always such a treat to hear from you... your comments warm my heart and make me smile! Great job on your preserves, they look gorgeous. Please let me know if you do decide to try canning- I'd be happy to share some of the tips I learned. One resource I found particularly helpful was the Ball Company (they make the glass mason jars) website- www.freshpreserving.com. They have a helpful step-by-step tutorial that elucidates the whole process. It really is much easier than it sounds, and like you, I'm looking forward to utilizing some special jams, jellies, and preserves this gift giving season. On a separate note, I had to laugh when I read your post, because I realized we have one MORE thing in common- traditional (Kosher) Jewish grandparents who'd have been pleased that the recipe called for a natural source of pectin! :)
Hope you're doing well, and I look forward to talking to you again soon!
-Joy
Hi Lorelei,
ReplyDeleteWe must have been on the same wavelength because I made preserves last week, too - Rhubarb Preserves with Grapefruit Zest. One of our farmers at Green City Market had a few bunches of last-of -the-season rhubarb and I couldn't resist their deep red color. The grapefruit zest adds a zing to the rhubarb and no pectin is needed. I cut the rhubarb into a half-inch dice, used equal weights of sugar and fruit and cooked as usual for preserves. It is delicious on toast, biscuits or ice cream. I can't wait for next season so that I can make more.
See you soon!
Locey
Sounds delish! I'm gonna remember you owe me a jar come Christmas!
ReplyDelete~ingrid
Your preserves look fantastic!
ReplyDeleteYou did an amazing job!!!! :)
ReplyDeleteYour preserves look gorgeous! I have missed so many, I wish I could have made this one. Really beautiful!
ReplyDeleteOh, soooo yummy. What a great combo of flavors too!
ReplyDeleteThis jam was amazing. Fresh grapefruit and strawberries... yum! It was good on toast, on Lorelei's fresh-baked muffins, alone even! Can't wait for the next batch. I count myself among the luckiest men alive :)
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