Thursday, April 28, 2011

gimme some sugar...

Now I don't know about you, but I find that there is nothing better than a piece of homemade bread - toasted and smothered with homemade mayhaw jelly!

For as long as I can remember my grandmother has had mayhaw trees in her backyard. She picks the fruit and bags it for us. My mom makes juice from the berry's and then from the juice makes an amazing jelly! Last night my sisters and I decided we wanted to get in on this process. Since my mom had mayhaw juice in the freezer already, all we needed was time. And, let me tell you, timing is everything when you're making jelly. (well... timing and SUGAR!)

Please visit this site for proper instructions if you are attempting the jelly making process yourself, but here are a few pictures of our evening activity!
{instructions also come inside that Sure-Jell box}
{there is the juice from the freezer- smart thinking measuring it out ahead of time Mom!}
{to make sure your mason jars and caps are sterile, first wash them in hot water and soap, rinse, and then boil.}
{while your jars are boiling, be sure to make funny faces *note: this is THE most important step}
{measure out your sugar and set to the side. add sure-jell, juice and 1/2 teaspoon of butter to a pot and bring to a boil *the butter prevents foaming}
{Ready-Set-STIRRRRRrrrrrrrr. Keep stirring until you come to a rolling boil- then add the sugar.}
{Once the juice + sugar is boiling, continually stir for exactly one minute- then turn off heat and start pouring juice into jars!}
{Seal your jars with sterile caps and flip them upside down- this helps the seal. If you sterilize and seal properly, these jars can keep forever!}
{Allow 24 hours for the juice to completely turn into jelly. High Fieeeeve! Good Job!!!}

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