At least it is on my calendar...it is also sunflower month, but that's another story. I am so looking forward to Fall. It's been a long hot summer. You probably didn't even notice that there were no posts in the month of July...I am sure I am not the only one to be swept away in the busy-ness and the heat. I am an Autumn Woman...not only in the seasons of my life, but in my love of the golden waning of the year. This week I have been taking down the red, white and blue in my home and replacing it with the reds of apples and the golds of sunflowers. I am also getting ready for the tons of tomatoes that will soon be ready for canning. Our garden is pretty limited this year...my husband's company has been busy with a complicated job that requires more of his attention than usual. Tomatoes and Peppers...that's it! We had planted green beans, but they didn't come up. Which is okay by me...canning beans can be very tedious. I'd rather do crafts!
Raspberry Jalapeno Jelly
Technically...it's a jam...but "jam" doesn't flow off the tongue like "jelly." A few years ago, after spending more than $6 for a small jar of raspberry jalapeno jelly at a craft boutique...and loving it...we decided to make our own. After all, it should cost less than $36 to make six half-pints of sweet and spicy goodness. This recipe quickly became a family favorite. We use it on taquitos (flautas), pork chops, and with turkey...instead of cranberry sauce. I love it with Swedish meatballs in place of the Lingonberry Jam they sell at Ikea. You should try it on cornbread muffins...OMGoodness!
My first batch...2011.
I love how pretty the bright red jelly looks! Since I was using Tattler Reusable Canning Jar Lids, from reusablecanninglids.com/ I didn't want to write the contents on the top, so I made some little tags, just to make them extra fun. We found a great recipe at greensandjeans.com. The only change we made was to use 5 jalapenos intead of 2.
Greens and Jeans Raspberry Pepper Jam
Makes 6 half-pint jars
Ingredients:
5 cups fresh raspberries
2 jalapeno peppers, (we used 5, 2 with seeds)
1 red or green bell pepper
4 cups sugar
1/2 cup apple cider vinegar
1 package powdered pectin.
Directions:
Wash and pick through raspberries. Crush berries and place in a large pot. Chop the bell peppers and jalapenos (wear gloves!) Add the chopped peppers to the pot along with the sugar and vinegar.
Cook the mixture over medium heat, stirring often until the sugar dissolves. Simmer for 15 minutes. At this point, stir in the pectin. Bring to a rolling boil and boil for 1 to 2 minutes. Ladel into hot half-pint jars and process in boiling water canner for 10 minutes.
Some RS Announcements...
Summer
Social
August 8 @ Dallas Harris' house
6:30 - 8:30 pm
more info. and invitations coming
soon.
Birthday Breakfast
Celebrating all sisters who have a birthday in July and
August
Saturday,
August 3
9:00
am
Dallas
Harris' home
HIGHLAND
STAKE RELIEF SOCIETY TEMPLE SESSION
Saturday,
August 24, 2013
7am
session in the Timpanogos Temple
Since the Highland Stake Relief Society will be receiving tickets to the General
Relief Society Broadcast on September 28th, (also can be viewed at the Stake
Center), we won't be having our usual dinner and humanitarian hour before the
broadcast. Instead there will be a stake Relief Society Temple Session.
Education Week August 19-23 Program booklets are being mailed out
and can also be accessed online. Registration and tickets to the
evening performances can be purchased now.
That's all for now, Sisters.
Have a lovely day!
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