Got all the stuff ready to make jelly this morning then headed to town. Yes, it is a strange time of year to be making jelly but—right before we left on our fall Canadian vacation we picked chokecherries which I juiced and then froze the juice. When we leave for the winter we remove everything from our refrigerators and freezer leaving them all unplugged for the time we are gone. So, time to make that jelly.
While in town I picked up a few last minute items and had a wonderful, awesome massage! My quilting sore neck and shoulders feel much better!
We had a quick lunch when I got home then I got on with the jelly making—chokecherry juice is a deep, deep red color and stains anything it touches—I am sure to wear dark clothing when working with this red juice, no white shirts. I made 19 half pints of jelly and the jury is still out on whether it is going to set or not??? I’ve had a heck of a time making jelly the last couple years—when I started making jelly and didn’t have a clue what I was doing the jelly always set. Now, it’s a 50/50 crap shoot! We may have chokecherry syrup which is very, very good too.
Tonight we enjoyed a wonderful dinner at The Grand with Lonn and LoraLee, I had a filet mignon you could have cut with a fork, the meat was so tender. But I think the best part was the lemon sorbet I had for dessert—heavenly! A delightful evening!
We came home to find one little dog who was very glad to see us!
Posts
Good luck with the jelly. I had leftover cherry juice and wanted to make jelly but it turned out to be sticky candy that has to be kept in the freezer but it is super good. Just juice and sugar, nothing else. Great to suck on so my effort was not lost.
ReplyDelete