We had a real cool day on Wednesday, I spent the afternoon making jelly.
I have to be organized when I have a project in the kitchen…
It is nice to start out with everything not sticky….cause it will get sticky.
My recipe is 4 cups of chokecherry juice put in a large saucepan add 1 package of Sure Jel or 1/3 cup of Sure Jel from a jar and 2 Tablespoons Lemon Juice. Heat and bring to boil for about a minute. Then add 5 cups of sugar, stir well and bring to rolling boil for a minute. Put in jars that you have sterilized along with sterile caps and tighten the rings. Put in hot water bath for five minutes after the hot water bath achieves a boil. Take jars out and cool…the jars were heard popping as they sealed.
Clean jars waiting to be sterilized.
35 jars of chokecherry jelly, one jar was the tail end and only a partial jar which I will try in the morning on my toast.
We did five batches, Far Guy helped with transfering hot jars here and there.
From tree to the jar in 3 days. We picked fruit on Sunday and made the juice…I checked the weather and Wednesday was supposed to be cool so that was a perfect time to make jelly. I kept the juice in the fridge. Some people can their juice or freeze it to make jelly in the winter. I am glad our project is over with!
One of my favorite things has been to make jellies! I have so much now that I have to give some away as gifts so I can make some more. I do love chokecherry jelly as it tastes like nothing else!
That should last you the winter ... that is, if you don't give too much away! I enjoyed seeing a bit of your kitchen. Ours is knotty pine, too, a little darker than yours.
Wow, thirty five jars is a lot. Glad you had a cool day to do it. I'm sure you will enjoy it all winter. Have a great weekend.
Congratulations on having completed the jelly in record time. Bet it tastes great! :-)
That was a project & a half. Looks good!!
Don't you love the sound of the jars sealing! It is the sound of work well-done.
Wow! That's a lot of jelly! I bet you are glad it is all over with, too. I'd be going back to just gaze at all the jars many times before I wanted to put them away. Nice!! :)
That is a lot, and lot's of work. It will be good this winter.
just remembering summer as you sit in the snow.
I have to catch up and see how you made the juice. That was a lot of work but so worth it this winter when you have it on toast! You do have to be organized when canning or it can get real harried in no time at all! Congratulations on a job well done!
Thirty-five jars!!! That's fabulous. My favorite part is hearing the lids pop. What time is toast? ;-)
First of all I love your kitchen. I enjoyed reading about your jelly making process. It will be lovely to have a taste of summer when you open up a jar come wintertime.
I admire your work! You are so organized. My mom tried to make jelly and it never "jelled." Her neighbor, who had success all the time, came over and watched every step of Mom's effort. The next day, the neighbor came over, picked up a jar and turned it upside down before Mom could stop her. They laughed while they cleaned up the floor.
35 jars! Awesome!
Wow! 35 jars! You'll have to let us know how it turned out when you try it on your toast. It sure looks dark and delicious.
Few things are more satisfying that hearing the jars seal one by one - silently counting each pop.
Congratulations on your accomplishment! Isn't is satisfying to see all those filled jars! I bet it tastes wonderful.
That's a lot of work, but a lovely product!
You worked hard for that traditional jelly. We use to do that with the cherry juice at the old place. It took only three batches for us. Your harvesting of the berries was a lot of work also. It is a good feeling when the jars are all sitting in a row and the mess is all finally cleaned.
It's a good feeling to get it all done isn't it! That's my life 6 months of the year, several days a week. I made 38 jars worth of three different jams/jellies yesterday, half of them being pint jars. They need to be labelled and priced today, and some cleanup done.
That's a lot of jelly! Worth the effort though I think!
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