June 26, 2015 - #NOSL333P

It was a week with little sleep, but I woke up when Janet Jackson released a new song, her first in 7 years!

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Jelly recipe (can be doubled):

1 pint strawberries, cored, & coarsely chopped
1/2 pint raspberries, coarsely chopped
2 cups sugar
1 lemon, zest, juiced
1 tbls almond liqueur (optional)

1 saucer, put in freezer before cooking process

In a skillet or pot over medium heat, add all ingredients, except liqueur. Blend completely and cook over medium-high heat, watching very frequently, and stirring very often. Cook about 20 minutes. Mixture will thicken. After 20 minutes, spoon about 1-2 tsp of juice from mixture onto frozen saucer plate. If mixture gels up, it's done. If not, cook another 10 minutes, testing again.

If you're canning jelly, follow regular sterilization methods. Leave 1" from top of jar when filling jars. Submerge in water bath for 10 minutes.

If not canning, let filled jars cool on counter for 2 hours, then put in fridge and let cool over night. Jelly is ready to eat!
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