Happy autumn! While yesterday’s high of 89F was a bit of an anomaly here in coastal NH, boots and sweater season has officially begun (for me). After just 5 months of living in Portsmouth I feel as if it might be home for a while… and by “a while” I might mean for the foreseeable future (woah, right? That’s kind of a big deal for me). The people, the culture, the beauty of the area/environment (hello fall colors) continues to amaze me in a completely unexpected way. That being said, let’s see how I feel after my first NE winter. I’m really trying to hold off for a couple more days before diving into fall time fruits and veggies, but as the abundance of apples, squash, and pumpkins at the farmers’ market grows so does my canning excitement (I just bought a vintage Apple Machine today!!).
A couple weeks back, we took a field trip down to the Boston Food Swap for the purposes of “seeing how they do it” and to get the word out about our swap. Albeit the Boston swap had a pretty different feel from ours: security to get into the building (glad we were on the list), free tooth brushes and mouth wash in the bathroom, and free tea, coffee, and beer on tap (that’s what I’m talking about), we confirmed that we aren’t completely screwing it up… whew! As a last minute effort to make something worthy of another city’s swap (I really had no clue what to expect) and because I had 5lbs of ripe to over-ripe limes that I needed to use up ASAP, I threw together this tasty mojito jelly. While I’ve been known to make liquor based jellies in the past, for the sake of a reliable set I decided to omit the rum this time. I probably should have let it set up a little bit longer than I did, but all in all the Boston swappers went crazy for this jelly.