2020 Production Report

K – Kiwi Jam (01/14) A combination of first, holiday madness and then, illness made for the gap of a full month between the first jam of this year and the last of the last. Oh well, the stuff still tastes good when I get around to making it.

MC – Mango Chutney (01/26) I think I got juuuuust the right number of Jalapeños in this batch. Capsaicin up front but not overwhelming.

Pickled Beets (02/06) I’m continuing the experiment I started last year of adding no sugar at all and advising recipients to take a taste and then add precisely the amount of sugar they want. Don’t know why I didn’t think of this years ago.

LM – Lime Marmalade (02/22) I saw these limes at a good price and had a flash of inspiration. Why not make a marmalade of them. Since they’re seedless, the prep work went rapidly, and then I boiled them down, tested only to find the skins tough, added more water, boiled ’em down more, tested again only to find the skins still tough. Boiled them down still more and in exasperation decided that it would be ok if the marmalade were a bit chewy, so I jarred them. But since there was still nagging doubt, I took a jar down to the games group with a fistful of spoons and asked the gamers to take tastes and give me a rating. It was universal! Thumbs down. It is so very disheartening to have to scrape the contents of a dozen jars into the compost after you’ve put all that effort and money into a failure. I report this to prop up my credibility.

Pickled Snow Peas (2/25) Pisum sativum var. macrocarpumThese have gone over very well in the past when I’ve got them from a good vendor at the farmers’ market, but they’re not growing them now and I had to make do with grocery store produce. Should still be ok, though.

MLM – Meyer Lemon Marmalade (3/2, 3/25) Citrus x meyeri The skin on Meyer lemons is so fragile that it tends to break apart in cooking, but the taste is lovely.

Pickled asparagus (3/20, 3/24) This will be it for the pickled asparagus this year since I’ve used up all my tall, less than quart-size jars. People who like asparagus like it pickled, so get in line.

Pickled Sugar Snaps (3/24) Pisum sativum var. macrocarpum The present sugar snap pea originated from Dr. Calvin Lamborn’s cross between a shelling pea mutant found in 1952 by Dr. M.C. Parker and a snow pea cultivar. First of the season for these, but there’ll be more since they are so very popular.

KLM – Key Lime Marmalade (3/24) Citrus aurantiifolia was brought to the West Indes by the Spanish, and the Florida population was brought there from Mexico by Henry Perrine in the mid-nineteenth century. They are a coveted lime and fetch high prices when they can be found. The existing Mexican lime, a distinct botanical race from the Key lime, is readily available at reasonable prices in Mexican markets in San Francisco, and unscrupulous grocers have been known to pass off Mexican limes as Key limes. So have unscrupulous marmalade makers, so I’ll go ahead and confess that the Key limes that went into this marmalade were of the Mexican race (in the botanical sense). The taste, as best I can tell is identical, but the Mexican ones remain dark green when ripe and have a thicker skin. I had to boil this one down for quite some time to soften those little skins. It will be a while before I make this one again because seeding and slicing the little things is so tedious. Get it while you can.

ELM – Eureka Lemon Marmalade (3/29) I made a marmalade of Citrus limon last year and it went over very well, so here it is again.

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