Even though we weren't all together for the first time ever, I wanted my Christmas post to include all of my "10"
Here are four from our Christmas Eve in Tehachapi.
Kyle, Madi, Kobi and Cade
And the six that escaped to Lake Tahoe.
Drew, Lexi, Camy, Jack, Brooke and Emmy
Like all of you, I have been busy with Christmas preparations and haven't posted a lot. One of the things I didn't get around to posting was my Christmas Mug Rug. I found this on Pinterest...of course... and used some fabrics I grabbed out of my stash of Christmas fabrics when I got the ones for Emmy's bib.
I have decided Mug Rugs are an instant gratification project like the bibs.
Starting in January, I am going to do one each month for the year and share with you.
Something I haven't done since moving into our
RV small cottage:
I made Green Pepper Jelly.
For many years (a long time ago) my friends and I did a Christmas Bazaar every year at one of our homes.
A lady named Ruth Baker sold Green Pepper Jelly and Apicot Turnovers (the best). People came from all around for her Pepper Jelly and turnovers.
A few years ago, my friend Ruth (another Ruth) and I decided to make Green Pepper Jelly. Since she was no longer selling her jelly, we called Ruth Baker to see if she would share her recipe.
She was very gracious and shared.
Since then she has passed away, but I don't think she would mind if I shared it here. Hopefully, her daughter Pat won't mind either. Pat sometimes reads my blog and if you are reading this, Pat...in honor of your mom...
Green Pepper Jelly
3 Green Bell Peppers
3 Jalapeno Peppers
6 cups sugar
1 1/2 cup Vinegar
6 oz. Certo
4-6 drops of Green food coloring
Seed and remove veins from all peppers
Chop into large pieces.
Place 1/2 pieces in blender with 1/2 cup vinegar. Chop (I like a few little chunks, so I don't puree, but you can if you want) Pour into large pan.
Repeat with the remainder of peppers and 1/2 cup vinegar.
Rinse blender with remaining 1/2 cup vinegar and pour into pan.
Add 6 cups of sugar, stir and bring to a rolling boil. Boil for 6 minutes.
Remove and let stand for one minute.
Add Certo and food coloring. Stir and skim off foam
(mine usually doesn't have much foam)
Pour immediately into jelly jars and seal.
I simmer mine in a water bath for 10 minutes to insure a good seal.
Makes about 7-8 1/2 pint jars.
This is delicious spooned over cream cheese with crackers.
Merry Christmas to all!!
God is Good!!
Life is Good!!