Hi Everyone,
As I reviewed and reflected on the Tastes Like Home columns of 2014, there were certain editions that stood out for me. In making a list of those columns I realized that there was a thread running through all of them – one of discovery and patience. Here is how.
It all started in January with an End of Season Jam – Sorrel. Up until that time, I had only ever enjoyed sorrel as a non-alcoholic drink. While I had seen the jam on shelves at a number of supermarkets, I was never inclined to buy it. However, in January, weeks after the Christmas holidays, sorrel was plentiful and selling at a reasonable price, I couldn’t resist.
While most jam is simply a matter of cutting up the fruit and cooking it with spices and sugar, sorrel jam required a bit of extra work, hence the patience. There are 3 cooking stages to making the jam – first to cook the seeds in order to get the pectin needed for the jam to set. Secondly, the sorrel flowers have to be
