Aprendizes de Escritores: 16

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Besides translating and writing, I’m a proud mom, and I love to cook. As I don’t have much time for that, I’m used to preparing practical and easy things in the kitchen, and, once in a while, I’ll share some recipes with you. I didn’t invent these recipes, but I’ll describe the way I prepare them with my pics to illustrate the results. – tj*¬

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There was a time we used to have
recipe notebooks. I still use mine!

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BLACKBERRY JELLY

- 6 cups of blackberries, washed and drained

- 4 cups of (table) sugar

- 1 cup of water

Put the sugar and the water in a pan and heat it on top of stove on low, stirring until the sugar has dissolved. Add the blackberries and cook them on low, stirring occasionally. With a skimmer, remove the excess of seeds that come to the surface as the mash simmers. When the blackberries are cooked and mushy and the water has been reduced (after about 1 hour on stove), put some drops of the juice on a plate, and, if they don’t trickle out, the jelly is ready. Put the jelly on a sterilized jar or, if you prefer, keep it on the fridge.

P.S.: I’ve picked these blackberries myself, in the park.