Culinary Discovery: Jelly
May. 7th, 2015 01:07 amI didn't used to like jelly, for the most part. It was too light and much too sweet, without nearly enough flavor of the fruit, melting away on the tongue without the welcome heft of jam or chew of preserves. But then I started making my own as a byproduct to suckets, and I found that a good flavorful jelly is a light-suffused delight. I'm going to try to make pate de fruit with a batch of jelly this weekend (I'm macerating the quince, apple, and rose hips in sugar and honey, with ginger and a bay leaf, and just before the final boil I'll add cardamom). Here's hoping!