Archive for March 22nd, 2012

March 22, 2012

Day 132

Red Currant Jelly

This isn’t exactly a huge leap for me. Most jellies are fine, since there’s no gross chunks or irritating seeds in there. As long as they exist as a thin coat on a PB&J. Toast with jelly is a giant no. (That warms up the jelly, causing it to cross into the nightmarish realm of cooked fruit.) And jam of any kind is right out of the question. (Maybe I’ll tackle jam down the line. Maybe.) As for red currant jelly, it was nice and tart (and as we’ve already established, I’m a tart fan). So this may even knock grape off its favorite-jelly pedestal.