Good Morning Blog Friends~
It is a beautiful day here at Farming On Faith. I have a whole day to spend in the kitchen. I am going to "piddle" as I like to call it today. I have cherries going bad ~ so today I am making cherry jelly and while I am at it I am going to make some jalapeno jelly too. I have been promising my Brian a homemade Lemon Meringue pie......so I have a date with myself in the kitchen with the food network. (it always inspires me)
My Brian and I have decided once in 23 years to vacation at home~ it has been a taxing school year for us. We are enjoying some rest ~ relaxation~ and a little work mixed in.
My Brian has been working on our pond. For the first time we have added blue dye and it sure looks nice~ it will help keep algae from growing too. I think we need a water fountain now~ I am still trying to convince him so.
That would be my pond guy~ and my gardener~ I think he is really cute!
It is really fun to watch the turtles sun bathe and the bullfrogs are huge this year~
with tons more to follow.
Which is a really good thing because this is George ~
and he likes to eat the frogs.
The hydrangeas are blooming~ which makes me so happy.
I just love them!
The garden is growing~
“Thine, O LORD is the greatness, and the power, and the glory, and the victory, and the majesty: for all that is in the heaven and in the earth is thine; thine is the kingdom, O LORD, and thou art exalted as head above all.”
I am off to the kitchen~ you have a blessed day~
Homemade Cherry Jelly~
8O taste and see that the LORD is good:
blessed is the man that trusteth in him.
I love to buy jelly and jam from My Amish Friends~it is oh so good. Last year I started making my own. My neighbor brought us some wild cherries. Oh this recipe is so good and simple. ENJOY!
I did pit mine because they had worms and I wanted to make sure we had no worm jelly~tehe!
3 1/2 c. cherry juice (about 3 lb. or 2 qt. boxes sour cherries and 1/2 c. water)
1 pkg. powdered pectin
4 1/2 c. sugar
To prepare juice. Select fully ripe cherries. Soft; wash and remove stems. Do not pit. Crush cherries, add water and cover. Bring to a boil on high heat. Reduce heat and simmer for 10 minutes. Extract juice.To make jelly: measure juice into a kettle. Add pectin and stir well. Place on high heat and stir constantly. Bring quickly to a boil that cannot be stirred down. Add sugar, continue stirring and heat again to a full rolling boil. Boil hard for 1 minute. Remove from heat; skim off foam from top quickly. Pour jelly immediately into hot containers and seal. Makes about 6 (8 ounce) glasses.