Advent Days 20-22

Time sort of slipped away from me and I forgot to post. Sorry. Here’s the chocolate of day 20. Another gooey caramel. Anyone else like soft/gooey caramels but not the hard ones?

Day 21. Dark chocolate with a dark chocolate filling.

Day 22 Another shell with a creamy chocolate ganache filling.

The jam calendar is starting to look a little worse for wear.

Day 20. Plum-Pear-Star Anise. It’s hard to describe. The plum and pear blend together and the star anise just adds a hint of spice. It’s definitely a winter jam. I can see using it on gingerbread or just a darker bread that’s been toasted.

Day 21, and we’re going tropical again. I’ve had hibiscus before. Mostly, it just tastes like citric acid. Very sour, but it goes with the cherries here. I could see using this with roasts to cut through the fatty taste.

White Nectarine-Peach-Lemon Verbena. Hmm another one that’s hard to describe. The nectarine and peach sort of blend together, and the lemon & verbena come out at the end with just a little hint of sourness. I’m starting to get a little sad that there’s only 2 days left. I need more tiny jams!