One good thing!

Last week was a flood of frustration from injuries to illnesses to arguments and down internet.

It wasn’t anything terrible, just…

allot of little things.

But one definitely good thing is that our 10 yr old picked wild mustang grapes with his big brother (who is making wine from his haul), on our property and …

he picked *just* enough for me to make a small batch of honey mustang grape jelly.

So today I did just that!

We had just run out of the batch of grape jelly I had made two years ago.. last week too, so the timing couldn’t be better. Yumm!

Wait, what? You want the recipe?

Here you go:

4 lbs grapes (washed, stems/ leaves removed)

4tsp lemon juice

1/2 cup water

1 c honey

1 pkg sure-jell no or low sugar pectin

Boil grapes and 1/2 c water for ten minutes. Cool completely and strain and squeeze in cheese cloth until all the juice is out and you have 4 cups of juice.

Refrigerate juice and strain the next day.

Pour 4 cups of grape juice, honey and lemon juice into pot, bring to a boil and add pectin. Boil vigorously but do not allow to overboil, for 15 minutes, stirring. Meanwhile boil 4-8 oz jars and lids. Remove jars from pot pouring water back into pot. Add enough jelly into each jar to leave a ¹/² inch space at the top. Remove lids from hot water and place on top of jars.

Finger tighten rings. Place upright in canning pot with tray on the bottom to prevent cracked jars. Be sure all jars are covered by at least an inch of water above the top of the jar. Boil 5 min or more depending on your altitude. And remove jars with jar lifter.

Place on the counter to cool and when you hear a pop you know they are sealed and shelf ready. Do not use for at least 2 weeks to ensure proper setting. Mine lasted 2 years. Basically, they are good until the seal breaks.