I’ve got a great set of cans…..

How long did I sit here TRYING to come up with a double entendre for the whole ‘canning’ thing?  Way too long.

I don’t know what YOU do on an rainy Saturday morning but for me and my new addiction today was a perfect day to try out a new canning recipe I saw.


Honesty abounds I started with thinking I would make Wine Jelly but I REALLY want to use Merlot and I don’t have any in the house.  Stop laughing, I really don’t.  I have Cab Sav, Pinot Norir,  Apothic Red,  Shiraz,  Malbec,  hell I even have a pinto grigio in case weirdos drop in and like white wine (shudder)….but no Merlot.  And the recommendation for the best tasting wine jelly is to use Merlot.  So I made Root beer jelly instead.

There are only three ingredients.

Root beer (or any other soda)


Liquid Pectin (must be liquid or it won’t set)



There is stirring…lots of stirring and standing and watching so it doesn’t burn.20140726_085015

I’m a 50’s housewife. Look at my apron.  God I’m adorable. Yes I realize I’m probably the only person under the age of 75 that still wears an apron.20140726_085227



Finished product.  Sitting quietly for 24 hours to set.  20140726_092852

I KNOW that I’m not the typical 40-ish year old but I really LOVE all the ‘home arts’.  Canning and cooking from scratch, baking and sewing and knitting. But with the advent of Pinterest and the internet I have found that there are more people out there doing this stuff than I ever imagined.  Thankfully I have the sweetest Cowboy who appreciates all the things.  He’s even building me a pantry so that I have space to hold all the Canning and preserving that I do.  Of course, everyone else makes fun of me….but I’m starting the mango salsa, red pepper garlic jelly, beets and pickles soon so those comments will turn to “Can I have some?” pretty quickly….

I used a recipe that I found at From the Garden Table she also has the Wine Jelly recipe on her site.  Please go over and show her some bloggy love if you’re going to use her recipe!


1 comment

    • Crista on September 26, 2014 at 1:47 pm

    Red pepper garlic jelly. I’m intrigued. I don’t think I would put that on toast for breakfast ;). How is it used?

Comments have been disabled.