Jan. 8, 2007 - POP, POP, POP
I keep hearing the jars of choke cherry jelly Annette and I made and canned today going POP!
I really enjoy making jams and jellies.
We have been busy today working on the jelly and making lavendar glycerin soaps (which smell so good, I love lavendar). I actually am still working on them...
There is quite a bit to do this week as we prepare to leave.
On Thursday evening I am hosting a party and have invited several ladies from Annette's families church and from the homeschool group they participate in. We will be having dinner, playing some games, and having fun. On the menu is chicken cheese casserole, rolls (which I plan to make on Wed.), and oatmeal cake for dessert (yummy!).
And here's the recipe for the choke cherry jelly we made today:
3 cups choke cherry juice
1 cup apple juice
1 pkg. sure jell
5 1/2 cups sugar
Put washed choke cherries in kettle with enough water to cover. Boil until cherries are soft. Drain off juice. Mix in saucepan choke cherry juice, apple juice, and sure jell. Boil to hard rolling boil. Add sugar and boil until it thickens slightly on spoon. Pour into hot, sterilized half-pint jars, leaving 1/4 inch headspace. Adjust lids and process in a boiling water bath canner for 5 minutes at altitudes 0 to 1,000 feet or for 10 minutes from 1,001 to 6,000 feet.
