Les Bonnes Choses

Regrettably, I have just finished the last of John's pear jelly. I am also dreading the day that I finish the last of the mulled crabapple jelly that I made from last fall's crabapple crop from the tree in my parents' back yard. Had I not wrecked the first batch that I made (too few apples, leading to insufficient pectin for the syrup to gel), I may have been able to be a little more generous with my crabapple jelly, but as it was, I made just enough to give away 3 jars and keep 2 for myself, and have been hoarding the last jar for some while. Unless I find alternative arrangements, it's going to have to last me awhile longer because both logistical and natural considerations are working against me this year: I am extremely unlikely to within 600 km of the tree when the apples are ready this fall, and even if I was, the tree seems to be under some kind of stress that caused it to not really blossom this spring. Because there is a 1-to-1 correspondence between blossom and fruit, it's unlikely to have many crabapples to offer this fall anyways.

Sorry the post wasn't especially funny. But as a member of Blogger Local 120, I can't shy away from hard-hitting topics like toast condiments just because they're difficult or controversial.