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Apple Cider Jelly

September 13, 2008   Food, Homestead, Putting Food Up, Wild Harvesting

Share the post "Apple Cider Jelly"

CeeCee asked what I did yesterday.  After successfully killing the rototiller I picked apples and made apple crisp.  I also made a pie from the last of the Jarrahdale squash I froze last year and made a big pot of seafood chowder for supper.  I love to cook, especially when most or all of the food comes from the farm.  The scallops and shrimp came from Steve’s brother.  He’s a lobsterman.  The halibut came from my sister.  She and her husband caught it while on vacation in Alaska in July.  The potatoes were grown here.  The butter, cream and milk came a dairy 60 miles away.  Even the salt came from Maine.  As for the pepper, I don’t have a clue.

I’ve been cooking today too.  I made stuffed peppers for the freezer, apple cider jelly from wild harvested apples, and pizza crust.

Apple Cider Jelly

4 cups apple cider
7 cups sugar
2 packages of Certo

Mix the cider and sugar, bring to a full rolling boil.  Add Certo, bring back to a full rolling boil, stir constantly for one minute.  Jar.

I should put tomatoes oin the oven n to roast for sauce, more in the slow cooker with peppers and onions for stewed tomatoes and more for plain tomatoes – but I don’t feel like it.  I’ll start them in the morning and let them cook down while I work on firewood.  I need to make blueberry jam and I’m thinking about mint jelly.

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