So, a year or two ago, I wrote a story. It was a little tiny thing, only a thousand words, and I wrote it so that I could tell it from memory at a local storytelling open mic. It was a story about a small, fictional town (Emerson, Ontario, for those keeping track) and the annual Jam Jambouree put on by one of the churches.
Mrs. Phillips always won the Jam Jambouree…
It was a story about a kid who’d had Mrs Phillips for an English Teacher and hadn’t had a very pleasant time of it, and who decided to show up Mrs Phillips just to Show Her that not everybody was willing to bend over backwards and make themselves small, just so she could feel big.
My main character made “Goblin Fruit” jam – or jelly, really – out of a summer’s worth of black currants, choke cherries, and blackberries, along with a glug of vanilla, a hoarded piece of candied ginger, and a nip of creme de casis from a tiny, dusty bottle in the back of her parents’ liquor cabinet.
My particular version of Goblin Fruit jelly, for 2015, includes the following:
Black currants from a harvest of the Booth Street bush down near Scott (which, fyi, contain a heap of their own pectin) (protection, abundance)
Choke cherries (harvested this morning, just before the rain hit, from the tree on the corner of Arlington and Bronson) (luck, love, passion)
Red (oh well) raspberries from the Everbearing bushes down the alley – only about ten, I picked them as I was coming home from getting the choke cherries (love, protection, passion)
Sweet cherries (again, only about 10) that came out of a bag in the freezer and come from nowhere near my neighbourhood (luck, love, passion)
A vanilla pod given to me by a friend (love, passion, & happiness)
A dash of ground allspice (luck)
A cube of candied ginger (love, and a magical energy boost)
As you can see, there’s a bit of a theme running through all of this. 😉
Because I don’t go in for jewel-tone clear jellies, but strain as much of the fruit pulp into the mixture as possible, I’m inclined to call this stuff “jam” rather than “jelly”. Regardless, it should be a dark redish-purple colour when it gets done, and it should taste roughly like cherry candy.
Wht I wound up with, after I’d simmered the fruit (in two rounds) and strained it through a sceive, was 2.5C worth of juice-and-pulp, which I poured back into the (washed) sauce pan with an equal amount of granulated sugar (and about two tablespoons of red wine vinegar, just to be on the safe side), and I’ve been quietly simmering that mixture on the stove for the past hour and a half or so while I wait for it to thicken up. It probably would have taken less time if I’d opted for a wider pan (thus allowing for a shallower depth of juice, more surface area, and as such a faster thickening process).
As it stands, I’ve filled 5 half-cup jars already, and am quickly boiling three more in order to use up the rest. If I have a drizzle left over, it might (maybe) get whipped into some cream for tonight strawberry-raspberry shortcake confection (we’ve got company coming over).
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