I’m back in the kitchen after a couple months of renovations that included a new wood countertop, cabinet refacing, and a tin backsplash. It’s still a work in progress, but good enough to get back to the jam-making. While on my hiatus, I also found another jam memoir called Blue Jelly by Debby Bull who apparently used to write for Rolling Stone (so jam-makers can be hip and edgy). The book is a little gem that combines snarky self-aware healing after a big break-up with therapeutic jam-making recipes. Inside you’ll find instructions like …

Combine everything in a sauce pan and cook over low heat, dissolving the sugar while stirring. If you’re really depressed, just the fact that the sugar actually disappears into the fruit seems like a major win. So when it boils like its supposed to, and all you’ve done is turn up the heat, which is the next step, you’re almost having a good day. Now simmer uncovered for about 45 minutes, stirring near the end of the time so stuff doesn’t burn on the bottom and wreck how well things are going.

I want to meet Debby. I think we would be friends.

Today I used my Pomona’s Pectin for the first time, making some low-sugar:fruit (1:3) jam and no-sugar jam (with Erythritol). It’s cooling as I write this, so I’ll have results from the next taste test for you soon!