Soda Pop Jelly


I make a lot of jellies. I currently have peach banana split, corn cob, apple, watermelon, apple-raspberry, grape, and cherry coke. Not to mention the whiskey-raisin apple butter.
And other things! That’s lemon pound cake soap, and lemon pound cake candles. And here is Glory Bee milk soap.
And peppermint soap.
Some items, I do in lines where I have soaps and candles and scrubs and lotions all in the same scent.
Here’s the whole display.
I have four shelves in the studio dedicated to display space. But back to jelly! Cherry coke jelly in particular.
That’s cherry coke jelly in the center of this picture. I posted a pic of that a while back and said I was going to post the recipe, so here it is. And of course you can make this with any kind of soda pop!

How to make Soda Pop Jelly:

12 ounces soda pop, any kind
1/4 cup lemon juice
3 cups sugar
1 3-ounce envelope liquid pectin

Combine soda pop, lemon juice, and sugar in a pot. Bring to a boil. Stir in liquid pectin. Bring to a boil again, and boil hard one minute. Remove from heat. Ladle hot jelly into hot jars and process in a boiling water bath for 10 minutes. This yields around four half-pints.

Dr. Pepper jelly. Root beer jelly. Mountain Dew jelly. Whatever is your favorite soda pop, it can be a jelly. I haven’t tried any others yet, but this one really does taste like cherry coke!

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Whiskey-Raisin Apple Butter, Again


Re-posting this recipe because it’s apple butter time! I just made 37 pints…

First, plant an apple tree. Wait five years. (Just kidding.)

Start by making applesauce. I recommend my new best friend, a food strainer. If you don’t know how to make applesauce….. Depends on whether you are using a peeler, a food strainer, a food mill, or doing it by hand, but get the apples peeled, cored, and processed into sauce one way or another!

I’ve written this recipe per quart so that you can multiply it by however many quarts of sauce you have available.

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How to make Whiskey-Raisin Apple Butter:

Per quart applesauce–
1 1/2 to 2 cups sugar*
1/2 cup raisins
1 teaspoon cinnamon
1 teaspoon cloves
1/4 cup whiskey

*Adjust amount of sugar to suit your tastes. Start with the lower amount and see how you like it. I use 1 3/4 cups.

I simmer my apple butter in crock pots. Whatever you’re using, combine the applesauce, sugar, raisins, cinnamon, and cloves in the pot (NOT the whiskey yet) and mix well.

I use half and half golden raisins and “regular” raisins. I just think it looks pretty.

Simmer for several hours, stirring occasionally. When the butter is thick–rounds up on a spoon–stir in the whiskey.

Get your sauce as thick as you can before adding the whiskey. The less you cook after adding the whiskey, the better–you don’t want to cook it out. I try to not cook it more than another 15-20 minutes after adding the whiskey.

Process pints or half-pints in a boiling water bath 10 minutes.

I made a total of 37 pints! On to pear recipes now. (You can substitute pears and make Whiskey-Raisin Pear Butter, too, by the way.)

I grew up on apple butter and molasses, when most kids in my suburban neighborhood didn’t even know what they were. My dad always loaded up on apple butter and molasses to take home when we visited West Virginia. Those are two things that feel very “homey” to me and will always be in my home. Along with a cat. I’ll be selling most of this apple butter, but believe me, I’ll be keeping a few jars for me!

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The Slanted Little House

"It was a cold wintry day when I brought my children to live in rural West Virginia. The farmhouse was one hundred years old, there was already snow on the ground, and the heat was sparse-—as was the insulation. The floors weren’t even, either. My then-twelve-year-old son walked in the door and said, “You’ve brought us to this slanted little house to die." Keep reading our story....

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