Tuesday Teabag Tidbits ~ Holiday Baking Starts ~ Cashew Brittle

Canning took up most of my morning yesterday.

We've been out of Candy Apple Jelly for over a year, so some of this is going in the pantry.

I had to whip up a batch of homemade ginger-ale syrup.  Youngest texted me that she was feeling pretty sickly.  Thankfully, I have club soda on hand, but now I'm out of honey.

Made my first batch of organic cashew brittle.  I hope to make one or two batches more yet.

Dinner was easy yesterday.  I used leftover mushroom gravy, combined with homemade condensed mushroom soup, and cooked pork chops it in the crock pot.

More Spiced Pickled Beets ~ Candy Apple Jelly

Despite waking up aching, worn out,  the starting-to-feel-sick overall heaviness, I decided not to sleep in.  Maybe I should have, but I saw another beautiful start to a beautiful sunrise this morning.

Sunshine is always good for the soul.  Right?  Maybe it can zap some energy into me today.

I've been catching up on things around here, since our 3 night camping trip - laundry, housework, fun mail, bills, floors, bathrooms, etc.  Then Hubby springs one on me....

One of Hubby's co-workers found fall beets, and picked us up 15 pounds.  Or so he thought.  After I weighed out the 6 pounds I needed for canning 7 pints, I was left with about 3 pounds.  Hm?  Either way, I am very thankful he brought them home, and we now have more put up for winter/spring.

Cinnamon Cider Jelly

I make Cinnamon Cider Jelly every fall.  I typically give this away for gifts versus selling it.

Cinnamon Cider Jelly
4 cups apple cider
1/2 cup cinnamon imperials (red hot candies)
1 box powdered pectin (1-3/4 oz)
4 1/2 cups granulated sugar
  
Add cider, cinnamon candies, and powdered pectin to a 6-8 quart stainless steel pan.

Heat and stir on high, until it reaches a rolling boil.

Add sugar, and stir on high until it reaches a rolling boil.  Boil for 2 minutes.

Remove from heat and skim.  Pour into sterilized, hot jars,  wipe jars with a clean wet towel, and add lids and rims.  

Place jars into canning pot.  Process for 10 minutes.

Remove from canner and place on towel lined counter/table.  Let sit for 24 hours.  Place any jars that have not sealed into the refrigerator.

Yield:  Approximately 7 half pint jars.


For Candy Apple Jelly, simply use organic, unsweetened apple juice in place of the Apple Cider.