Worldwide Beekeeping
Sustainable Living => Preserving Food => Topic started by: tedh on August 20, 2014, 06:02:47 pm
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Hi Everybody,
Made a couple batches of crab apple jelly today. It seems rather blasphemous. I should be having honey on my toast! But, when best can't be had, next best has to do. Ted
(https://worldwidebeekeeping.com/forum/proxy.php?request=http%3A%2F%2Fs18.postimg.cc%2F66hmzyp0l%2FIMG_20140820_100710_505.jpg&hash=9abebab5297f5e2f9ee0d0caf958220744fe888c) (http://postimg.cc/image/66hmzyp0l/)
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Looks awesome!!! You eat the honey I gave you already? :o
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Lazy: I can't really say this nicely and still get the message across...hades YES! Of course I have! It's waaay too good to leave sitting around for lord only knows who! By the way, my fathers wife REALLY enjoyed it and wanted me to thank you for her. So, if I haven't already, Thanks man! Ted
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hehe, Your very welcome! The good lord willing there will be a LOT of honey next year so I won't have to stand over it with a loaded gun.
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But, But Ted! The bees had to pollinate that crab apple tree.. right! ... And thar ya go ... ;D
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Dang, those look good. Is that maters or jam in them jars in the background?
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Looks like sketty sauce ?? I love sketty :)
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Perry: It's actually the juice that was left over from canning salsa. It's nice and spicy! I hear it's GREAT for red beer. Brother Tommy likes it with vodka. But then Tommy likes any of our juices with vodka, apple cider, grape juice, tomato juice, heck, I've seen him mix vodka with some of the sour cherry juice! Yeah, he sure likes his juices! Here at home my dear sweet wife uses it in chili, goulash etc..
Jen: We'll start canning the bisketi (my granddaughters term) sauce next week. Funny, we just finished the last 3 jars from last summer on Saturday.
You guys have good eyes! I didn't even notice them! I bet no queens EVER get past you! Ted
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Ted- "I bet no queens EVER get past you!
Not anymore! saw about 50 of them this last spring! :D That was during the swarm/jammie's episode :D
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Did you use honey or sugar as a sweetener in the jelly? if you use honey you need to use the proper pectin so it will set.
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Those look great and yummy!
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Crabapple makes beautiful jelly. On years that I don't have honey, I make jelly to give away at Christmas. What ever nature can provide, that's what jelly I make. If nature hasn't provided anything, I resort to my grandmother's grape jelly trick. She would use Welch's natural grape juice to make jelly in a pinch. I don't know why she didn't go out and just buy grape jelly. Maybe it had to do with living through the depression.
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Scott to Ted- "You eat the honey I gave you already?
Mine is gone too, sweet smooth honey, delicious in coffee with a splash of cream. Perfect for after dinner.
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" It's actually the juice that was left over from canning salsa. It's nice and spicy! I hear it's GREAT for red beer. Brother Tommy likes it with vodka."
yep..... (bloody marys):yes: ABSOLUTE !!! or your favorite tequilla...... :yes:
celery stick, vennison stick, big green olives and a little juice, home canned dill pickle with a little juice, a few shrimpies, a dash of w sauce, dash of celery salt.....if it's not spicy enough, a dash of chollulas or LHS or tabasco.....
BRUNCH!!!........... :D
we don't do jellies, just jams from the wild black cap bushes...hmm, mmm!
does anyone do pepper or jalapeno jelly? sure love this stuff.....like to pour it out on a brick of cream cheese and smear it on crackers.....
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I haven't make jalepeno jelly but was just given some, and it's real good on crackers, nice afternoon snack.
Now Riv, you said venision stick for the bloody mary? you mean like venison jerky stick?
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jen, not jerky, venny stick, hmmm, like a beef stick.....ya know round things....with lots of flavor!
some of ours we get with cheese in them...mmmm, mmm good!
jalepeno jelly, get out some cream cheese, pour the jalepeno jelly out over the cream cheese, your fav cracker and dip in.....it's good!
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Oh Yah! we call them beef sticks, or grease sticks, ate alot of those back in the day :)
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My son's have venison salami made each year. It has jalapena pepper and cheese in it. It is good cold or fried. I wish my wife liked such stuff. My old Mexican lady pal makes jerky from beef and venison. I do keep some of that in the winter. She can make anything into dried sausage and it is wonderful. I wish my boys would spend some time with her and learn to put up dried meat.