Tuesday, April 19, 2016

Wine Jelly Recipe



WINE JELLY

I used a red wine here!

4 c. sugar
1 box Sure-Jell
3/4 c. water
3 c. wine
Use champagne, pink champagne(my favorite), rose wine or Sangria or any wine with 10-14% alcohol. Local wines add a bit of local flavor!  Buy Local is my mantra!To make jelly, measure sugar and set aside. Mix fruit pectin (Sure-Jell) and water in a 6 or 8 quart saucepot. Bring to full rolling boil over high heat and boil 1 minute, stirring constantly.Reduce heat to medium and immediately add wine and all sugar. Cook until all sugar is dissolved, 4-6 minutes. Remove from heat and remove foam with spoon.Ladle quickly into hot, sterilized jars. Fill to 1/8 inch of top. Wipe jar rims and threads. Seal with bands and lids. Water bath process for 10 minutes. Makes 6 small jars!


Blessings,
Lisa

Thursday, April 14, 2016

Quote of the Week


                          Always do your best. What you plant now, you will harvest later.
                                                                                                         -  Og Mandino






 Abundant Blessings,
  Lisa

Sunday, April 10, 2016

Sunshine in a Jar Poverty Jelly Recipe

     This time of year the dandelions are starting to bloom! And because there is not much going on at this time of the year, it is a perfect time to add some poverty jelly to your pantry and get a head start on your canning!

    Sunshine in a jar aka Dandelion Jelly is one of the poverty jellies that anyone can afford to make for the family!   Go here to find a very easy way to make this honey like jelly!  Make sure to water bath process your jars ! Better safe than sorry!


Frugal Blessings,
Lisa

Thursday, April 7, 2016

Quote of the Week and a hint!



 















Follow your bliss and the universe will open doors where there were only walls.
                                                                             -Joseph Campbell




Can you guess what I have on my mind?  I want to open some new doors this year!


Blessings,
Lisa

Friday, April 1, 2016