We enjoyed a nice grilled dinner under the patio last night. The first course was a grilled pizza. Throwing the pizza stone onto the grill has yielded some great results so far. The dinner featured fresh cut herbs from the garden. We went all out this year and planted basil, thyme, lemon thyme, lemon basil, rosemary, lavender, sage and oregano.
We have also had our usual bumper crop of raspberries. Last week I had enough to make raspberry jam. I used the same recipe that I used last year and really like it. The only down-side to the jam is that the raspberry seeds can be a bit much. This week I formulated a new recipe that is seedless and uses some rhubarb from the local farmer's market. It came out great as well.
Raspberry Rhubarb Jelly
1 1/2 c Raspberry Syrup (raspberries cooked down with seeds strained)
3 c Diced Rhubarb
1 1/2 c Sugar
1 pkg Pectin
Cook first three ingredients for about 10 minutes and then add pectin and cook for about 20 seconds more. Place in jars and process jars according to directions. This recipe yields 4 small jars.