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Dinner Tonight (Has nothing to do with turkey)
On 12/6/2019 7:47 AM, Janet wrote:
> Local SWI food and baking competitions still have classes for both > jams and jelly ( in jars, not the gelatin dessert). If you want to try > jellies the best source is jars of home-made sold at fundraisers. I > recommend rowan jelly (a Scottish speciality) to eat with cold meat. > I've considered making rowan jelly - I have lots of rowan trees - but the hoodies always get to them before I do. |
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