Snip 13
Master Chef
i could eat all of the sweet fruit preserves everyone mentioned, but a preserve from my pink raspberries would be my choice. i planted some yellow raspberry canes alongside some red raspberry canes many years ago, and they've all morphed into a delicious, tart and sweet pink raspberries. i wonder if i've created a hybrid?
plus, i love pickled stuff. cukes, hot peppers, sweet peppers, cauliflower, carrots, stringbeans, green tomatoes, garlic, onions, olives, beets, eggs, and fish. i could, and oftendo, eat pickled stuff every day.
It's possible I started with 2 kinds of mint in my garden and I now how 4..lol!
We also have a naartjie tree growing next to our lemons and the lemons have turned an orange colour over the years and taste like a cross between the 2. Some of the lemons still look and taste the same and other even look like naartjies.
I'm thinking of making Hotnotsvy Jam this year, (Cape sour fig) We have many in our garden and I would like to try it out.
I've also made some preserved lemons with excess lemons I add but haven't tried them yet, they have been preserving for about 3 months now so they should be perfectly soft