We made home made jelly out of the wild black raspberries we picked this past summer. Every time you open a new jar it is like a bit of summer sun just waiting there for you. Caelun LOVES it with peanut butter. Come have a taste – he will share.
So yummy! Look mommy it is in my hair.
Want a taste?
Here – have some.
How about a kiss?
11 comments:
TOO much fun!!!!
Ha ha - no way!!!
Nothing like going after your food with gusto :-)
Oh Pam! These pictures made me laugh so hard! Yes, who could resist a sweet, gooey kiss from that face! Thanks for your visit to my blog :) I want some jelly!!
Hi,Pam. Enjoyed this post -- brought back memories of so long ago when my son Dave was a little guy. The years go by fast -- enjoy each precious day.
Thanks for the nice comment on my blog--and it's nice to meet another garden club member.
Joanie
Pam -- such a cute blog entry. Brought back memories of my son Dave from many years ago.
Thanks for visiting Blue Mountain Home. It's nice to meet another garden club member.
Joanie
Pam -- enjoyed this entry. Reminded me so much of many years ago when my son Dave was just a tot. Treasure those days -- they pass too quickly.
Joanie
Delightful stickyness! Those pics are so cute!
Have a great weekend Pam!
LOL Just wonderful photos :-) Now that I am working less I hope to make jams and jellies this year! Maybe you can recommend some recipes.
Lovely post. :)
Brings back all those baby and high chair moments.
He looks so happy. Make sure you keep the recipe safe to pass down to him.
sharon
This is the recipe for the jelly. I kind of improvised to make it low sugar. All of us but the 2 year old cant eat sugar so thisis what I came up with. Enjoy.
5 ½ cups fruit
¾ cup sugar
¾ cup splenda
¼ cup water
1 pkg. unflavored gelatin
3 healthy tsp. corn starch
1 pkg. pectin ex. sur-jel
1 tbs. lemon juice
I made this with black raspberries, currents, and cherries because that is what I had but I think almost anything would work. You might need to add more corn starch depending on the fruit. I know the currents are particularly high in natural pectin. Cook fruit on medium heat until softened and mashed. Add a bit of water to get started it you have trouble with it sticking. While that is cooking soften the gelatin in the ¼ cup water. When the gelatin is soft mix in the corn starch to the gelatin and water mixture. Run the fruit through a food mill or cheese cloth to eliminate the seeds. If making jam rather than jelly omit this step. Cook juice on stove on medium heat. Add sugar and stir. Add splenda and stir, add lemon juice and stir, add gelatin/ corn starch mixture a bit at a time and stir lots. Add pectin and … you guessed it stir. Bring to an almost boil and stir. Turn off and pour into jars. I got about a pint and a half. It sat up well and the hubby and kids loved it- my 2 requirements.
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