Pine St. Kitchen #6
She taught me Jelly-making first when jars were sealed with paraffin. And how to pick beach plums-- 1/3 green, 1/3 red and 1/3 purple-- for the best flavor. We now use wild grapes and wild pears. As the fruit mounts up, we park the bowls and buckets on the hearth until we can sort and boil. I wonder if she’d like it, this careless abundance. She hated almost all fresh fruit—the feel in her mouth, the taste, the smell. She made an exception for raspberries.