Sustainable Living > Preserving Food
Jelly Anyone?
blueblood:
Those look great and yummy!
Bakersdozen:
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.
Jen:
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.
riverbee:
" 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.....
Jen:
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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