For the Love of Food

Last Spring my son was accepted to one of the preschools in historic downtown.  We have a few friends from our garden who also send their children there.  One of theme was a regular at the preschools “workshop” where parents get together and can jellies and make jewelry to be sold at the local Christmas market to raise money for different activities the children do in preschool.

Now, i haven’t had a chance to be part of a club or group that does things for fun (like crafts) since I was in high school.  So, I jumped at the opportunity to join the workshop.  We meet once a month around 8pm, crack open a bottle of wine, bring some snacks, and work on different crafts and talk.  It’s really so much fun and a great way to meet other moms/women – especially when you don’t know many people.

So…when I heard about their need for jellies, I got really excited and ran home in search of a unique recipe.  I came across a recipe on MyRecipes.com for a watermelon jelly, tweaked it, and ended up with something everyone was talking about!

The mom who is in charge of the organization for the jelly/jam/preserves/chutney sales gave my jelly the name “Toskanischer Sommer” (Tuscan Summer – in German).  I went by the market everyday with my camera to get a picture of it with the other jellies, but it was never out.  Then, the only day I show up without a camera, they are selling it..so these are pictures I took with my cell phone.

Much to my delight, all of my jelly was sold out in 2 days!!!

Ingredients:
1kg Watermelon Juice (from 1,4kg Watermelon with seeds – minus rind)
1,2kg Jelly Sugar (sugar or fructose with pectin)
2 T Lemon Juice*
200mL Sparkling Dry White Wine

Directions:
Have an extra bowl handy!

Pour the pureed watermelon into a large pot through a strainer so that only the juice goes through.  Mix in the jelly sugar and cook over high heat stirring constantly.  As the mixture foams, scoop out the foam** and place in your extra bowl.  Cook for 15 minutes, or until it becomes thick and syrup-ee.  Add the lemon juice and sparkling white and stir another 3 minutes.

Pour into sterilized canning jars and seal.  Let stand for 24 hours, untouched, before moving.  Top with a round piece of cloth and ribbon to make it a gift!  For the best flavor, do not open for 4 weeks.

Makes 10 200mL jars

*Add more fresh lemon juice for a sour-watermelon flavor!

**place the bowl with jelly foam in the refrigerator and let harden.  Enjoy on bread as you would the jared jelly – but won’t taste as great.

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