Her secret to good sand plum jelly is to have most of the plums at red ripeness, “but I want just a few plums that aren’t quite ripe. It adds just a little tartness,” she said.
Her latest kitchen adventure has been to learn how to make peanut brittle. A good friend, retired University of Oklahoma professor Tom Gallagher, used to bring them peanut brittle each year.
“When he quit making peanut brittle, I asked him if he would teach me,” Betty said.
He came to their house and stood beside her at the stove, guiding her through the process “and teaching me how to know when the foam turns just the right color of brown,” Betty said.
Now she will check to see if the state fair has a peanut brittle competition.