plesant and cooler with northwest wind-
Wrote letter to Clara and sent Harry his glasses-
Made 6 more glasses of jelly and parafined and put it all away*-
Cooked over and wiped off all last years and took care of it-
The left over salmon I ate for dinner made me feel a little sick this afternoon
Aunty has been fine today
 |
| Don't even have to remove stems. Just cook down & strain |
*Irene is making (red) currant jelly, if you have not been reading all along. I found a straightforward recipe the
WinterWoman blog. (Oh, & for those who don't can, "parafined" means Irene put the wax on the top of the jelly to preserve it before covering the jar with a lid.)
I use my largest pot and fill it to the brim
with [red currants] – which doesn’t take long if I don’t bother to stem them.
I just pull off clusters and put them in the pot!
Put them over a burner for about an hour
until the juice is running out and the berries start to lose their
color. Watch it though! You’ll have to turn the heat down at some
point or they will bubble all over the top of your stove.
Strain the berries through cheese cloth and reserve the juice.
Measure 4 cups of juice into a deep pot.
Boil hard for 5 minutes. Add 3 cups of sugar and boil hard for another 5
minutes. Reduce the heat and simmer for 12-20 minutes. You don’t need
pectin, because currants contain so much pectin naturally.
Pour into sterilized jelly jars. Cap with
new lids (old rims are OK). Screw lids on tightly. Listen for the
popping as the jars cool.
