On the weekend I was making preserves with friends, This is what the bubbles were doing halfway through making the guava jelly: Yin Yang. You have to scoop the froth off so the jelly will be clear. It tastes like guava ice-cream – yum. Thank you Fred for this pic, it’s a fleeting moment that I would have missed if you hadn’t grabbed my phone.
It’s not hard to tell that none of us are professional photographers. This is a spin-off pic from our attempts to capture the luscious ruby red of the almost-ready-to-bottle jelly. The white disc is a torch. Fail. But it’s a fun shot.
Decanting some jelly into a white bowl and experimenting with the flash achieved a more satisfying result – although the colour’s not really accurate – looks more like palm oil than guava.
And here we all are at the end of the day with a sampling of our produce: passionfruit cordial, eggplant chutney, lime pickle and of course the guava jelly.
PS: We used Paul’s home-grown passionfruit and guavas. If you’d like to read more about our day, and check out the recipes, you can do so at Paul’s blog: Buth Kuddeh