Megan Palmer

Wand

The elderflowers are three weeks earlier than last year.

Picked the first batch of flowers this afternoon, will trim the stalks a bit more before steeping overnight.

Will try your method Nancy of adding the sugar at the same time and will water bath too.

Rend

If the failing tooth still has strong roots and your gums are healthy, would a crown be another option?

I grind my teeth and have had several molars crowned to reduce the damage to my teeth from the grinding.

The garlic jelly ought to be good made with crab apples, there’d be enough tartness without needing to add any vinegar or pectin.

I usually only use 40% sugar to volume of strained crab apple liquid to get a set and the garlic could be liquidised with the crab apple liquid.

Will try it out this autumn and report back.

Mind

Wine

Do you happen to know whether the vinegar was made by fermenting the peaches or infusing ready made vinegar with peaches?

I have made fruit vinegars from apples, feijoas, quinces and pears by fermentation and raspberry vinegar by soaking raspberries in ready made vinegar but yet to make peach vinegar.

Ulla Bisgaard wrote:
I am going to try and do the same, but add some roselle hibiscus as well. The Victoria rhubarb we grow, has almost no color to it.

Red stalked silver beet (chard) might also impart some colour and ought not to adversely affect the flavour?

There are several varieties of rhubarb growing at the community garden with red the entire length of the stalk.

They are widely available at garden centres but if any of your gardening friends are growing the red variety, perhaps they would share a piece of the crown with you?

https://www.kings.co.nz/rhubarb-crimson-sunrise-19l-129631?srsltid=AYCX9vL0qLE00k6iXr5eAIekbXfd6hBmIKRbHZVqRKP5G8mM4pDRVKhv

https://www.palmers.co.nz/products/998137674?srsltid=AYCX9vL4FcpTdpXA4E09NaueaY4-uVEofehPRgOQRVbEFEDjAHN4xCuq

It's spring time in the southern hemisphere and it seems that the rhubarb is producing new stalks overnight.

Chopped and cooked them overnight in with finely shredded ginger, Seville orange zest and 25% sugar to weight of rhubarb.

No added water, the rhubarb releases plenty. I strain the excess syrup to use as a cordial.

Water bathed all the jars and they'll remain shelf stable for years.

Have processed three batches already, will give away many of the jars - there's only so much that we can eat ourselves!