by Alecia Hagberg
Preheat oven to 425.
3 cups self rising flour
1/4 – 1/3 c vegetable shortening
1 T sugar (just estimate)
1 t baking soda (just estimate)
1 1/2 C milk + 2 T vinegar or 1 1/2 c buttermilk
Mix flour, sugar, and baking soda. Cut in shortening until the mixture looks crumbly. Stir in milk. Flour a sheet of wax paper. Turn dough onto flour. Sprinkle the top with flour and kneed the dough, pulling the top to the bottom and pushing up until the top looks smooth.
roll out or flatten out by hand. cut out with a biscuit cutter or a drinking glass. Place on buttered cookie sheet and bake for 10 minutes or until tops are browned.
The recipe for peach jelly is in the Surejell box, but here are our pictures:
You need to boil your jars.
Boil the lids and rings too.
Get help skinning and slicing peaches if you can. This is Madiie. She was a big help.
Peaches in the pot to boil
Peaches with the Surejell
Add sugar and boil again. This takes a much longer time than the first boil.
You must stir the sugar and peaches constantly.
Boil these for a little bit
Boil peaches until two drops of the boiled goo come together like this.
After you pour mixture into jars, top the with the lids, turn them upside down to rest, you're going to have a tiny bit left over. This is great to reward helpers.
Ta-Da. But really, read the instructions in the box. They're invaluable.