Bluebarb Jam

1/2 cup water
5 cups rhubarb, chopped
2 cups blueberries
5 cups sugar
2 (3 oz.) boxes raspberry Jell-o

Cook rhubarb with water on low heat until tender.

Add sugar stir and cook for a few minutes until sugar is dissolved. Add blueberries and boil for 10 minutes. Add Jell-o and stir until dissolved.

Ladle in jars, wipe rim and cap.

Process in water bath canner for 10 minutes.

~ Farmgirl

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Crockpot Apple Butter

One of the many comfort foods we enjoy. I love it slathered on homemade biscuits.

5 1/2 pounds apples, peeled and finely chopped (I use three different kinds of apples)
4 cups sugar
2-3 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt

Place apples in a large bowl. Combine sugar, cinnamon, cloves and salt. Pour over apples and mix well.

Place in crockpot, cover and cook on high for 1 hour.

Decrease heat to low; cover and cook on low for 9 to 11 hours or until thickened and dark brown. Stir occasionally.

Uncover and cook on low for 1 more hour.

If desired, whisk until smooth.

Spoon into freezer containers, leaving 1/2 inch headspace. Cover and freeze.

Or ladle in hot sterilized jars, add 1 tablespoon lemon juice per pint, wipe rim, cap with two-piece lids and process in a water bath canner for 10 minutes.

Makes approx 9 1/2 pints

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Operation Duck and Chicken Run

A few days ago I bartered a few jars of jelly for two ducks. I'm staring to get a hang of this bartering as I have done it a few times here lately to get things I needed or wanted for the farm and such. We got the ducks but didn't have any place to keep them. I couldn't turn them loose because my neighbors dogs would have them for an appetizer and I'm sure my two cats would chase them around and may even harm them. So we had them cooped up in travel kennel till we could get them something more fitting. 

It's been raining here for  a few days. The husband and I got up early and used the early morning hours to build a makeshift run for them from items we had already here on the farm. I found a few ideas on pintrest that would work great! I'm loving that site.

So we took the old swing set I got for FREE a few years ago. Borrowed the timbers from my blueberry bed. Purchased the netting and used some leftover rabbit wire for their door. Hubby also borrowed a tarp that wasn't being used from his parents to make them a shaded and dry area for when it starts to rain hard again. I think we have a total of $12 in the whole thing so far. I want to paint the swing set just to help protect it from more rust. 

Over all we are very pleased with how it came out and I know the ducks; Quackers and Cheese are very thankful for a large area to roam in.

Quackers and Cheese in the dog kennel

Enjoying some fresh water.

I'll take more pictures as I get the finishing touches on the run in the next few weeks.

Have a wonderful day!!

~ Farm Girl

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Homemade Orange Jelly

This recipe is one I found on another blog and I was thrilled to have found it. During the summer months when I'm grilling out, I use a lot of orange marmalade when making my rib sauce. I've never been a huge fan of the marmalade but loved the flavor. Now, with this orange jelly I can use it as a substitute. Which makes me one happy girl. It works out great also.

I've mainly made freezer jams since I started canning on my own. It's only been about 4 years that I've been experimenting with making different jams and jellies for the shelf. This is one that I'm happy to make every fall when the FFA citrus fruits come in. I hope that you enjoy this jelly just as much as I do.

3 1/2 cups  freshly squeezed orange juice (approx. 8-10 medium to large ripe oranges)
1  box (1 3/4 oz)  pectin
5 cup sugar

Juice oranges the old fashioned way with a juicer and some elbow grease. Strain the juice with a cheesecloth, paper towel or coffee filters. This step makes your jelly clearer and prettier. In my opinion.

Pour the juice into a large pot, add the pectin packet and 1/4 cup of your 5 cups of sugar. Bring to a rolling boil, then add the remaining sugar. Return to a rolling boil, stirring constantly for 1 minute. Skim off any foam. (**Note- As one of my friends pointed out to me because i forgot naturally, you can add 1/4 to 1/2 tsp butter then bring the mixture to a boil, this will reduce and sometime eliminate the foaming.)

Ladle jelly into sterilized jars. Clean rim and place sterilized lids on jars, tighten the rings over the flat lids. Process in a boiling hot water bath for 5 minutes. Remove from BWB and let sit on towel for 24 hours for the jelly to set up.

Happy Canning

~ Farm Girl

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