Random Ramblings

We are still unpacking, a week after our trip, ha ha!  It was our first "vacation" in almost or over 20 years.  I guess I deserve more time to unpack.  The nice part of it, is that what's still in our bags, is clean clothes we packed extra.

We are getting boat loads of rain, so there is no garden work going on, and we are to get rain for about the next 7 days.  It'll take a while for things to dry out.  We are down to the lows in the 30's again.

Jesse, eye balling my carrots.  I made roasted carrots to go with dinner and he had to have a few bites.  Crazy dog!

The other day Youngest Daughter got home from school.  I said I needed to put the hens in from the run.  She said, "I'll do it."  I was totally shocked.  When she didn't come right back in, I wandered out to see if she had trouble.  I heard voices in the barn.  I popped my head in, and she was not only standing inside the coop with the littles, but holding them and talking to them, ha ha!

The spring nettle is up.  I've been consuming much of it.  I do need to freeze some for breakfast meals and for other meals.

Finished this book on the trip to TN.  Sort of got boring 3/4th of the way through.  Donating it to Goodwill.  Ordered a book from the library.

Finished this dishcloth, and started another.  Not much time for "play time" recently.  I think it's time to dive right into the garage and utility room for indoor cleaning.  All depends on the weather and wind.

Wild Violet Jelly

The process of this spring jelly is so intriguing.  It starts out the color of this (above).

Wild Violet Jelly
2 cups freshly picked wild violets
2 cups of water, boiled

Place violets in a quart canning jar and pour boiling water over it.  Seal with the canning lid, allow to cool, and refrigerate overnight.

Day 2
Strain the violets from the liquid and add juice of one lemon or 3 Tbsp. of organic/non-gmo lemon juice.  Pour liquid into a steel pan and add 1 pkg. powdered pectin and bring to a boil.

Add:  4 cups of sugar, bring to a boil and boil 1 minute.

Power into sterilized jars, wipe rims, add lids and rims and place in canner pot to boil for 15 minutes.  (1/2 inch head space) Cool for 24 hours.

Yield:  approx. 4 - 1/2 pint jars or 8 4oz. jars.
(3rd time I made this, I squeezed the liquid from the violets, getting 1 more 1/2 pint jar of jelly.

Note:  I break this up into 2 days, since it takes a bit of time to pick all those violets.  You can just let the violets sit for a few hours, but I feel you get a better flavor and color if it sits over night (or up to 24 hours).

It ends up this color, and the house smells amazing.  I doubt I'll get enough violets to can this again, but I do have a good supply of jellies and jams.

Wild Violet Jelly makes a wonderful gift, so if you are already stock piled with jelly, gift it.  It's very pretty and tastes great!

I'm so thankful I picked them when I did.  Rain is coming, and possible snow this weekend.  Yes, I said snow.