Connie Nelson says:

September 8th, 2008 at 9:37 am

Oh no! It’s way to early for a frost!What about my basil? I’ve been making tons of basil but I’ve still got a couple of plants to harvest. And then there’s all the coleus. Guess I’ll be getting the blankets out.

Jaime Chismar says:

September 8th, 2008 at 10:13 am

We got our new oven delivered on Saturday. I was so excited, I whipped up a batch of scones and my very first fall crisp.

In my brain, it feels too early for fall, but my brussels sprouts don’t seem to mind at all!

debw says:

September 8th, 2008 at 12:24 pm

Robyn,
When you make that chokecherry jelly/jam throw in a little apple juice to make it set properly. It has something to due with the low acidity of the chokecherries. Yummy stuff, my mom makes some every year.

Bubbles says:

September 13th, 2008 at 10:10 pm

Robyn, have you found a recipe for Chokecherry Jelly yet? 3-1/2 cups prepared chokecherry juice, 1 pkg powdered pectin, 4-1/2 cups sugar — follow method for using **powdered pectin.** Jar, seal, and process for 10 minutes in a boiling water bath. Prepare 6 half-pint jars—makes about 5 half pint jars.

For liquid pectin, use 3 cups prepared chokecherry juice, 6-1/2 cups sugar, 2 pouches liquid pectin, 1/4 tsp almond extract if desired. Follow method for using liquid pectin——it is not the same as powder pectin and the recipes are not interchangeable. Jar, seal, process as above.

Chokecherries are very low in natural pectin. Use up to 1/2 cup of water or apple juice (preferred, IMNSHO) to make up the measure of juice if you’re shy on volume.

-Bubbles