Here are the recipes and a photo!!
Pear Honey
8 cups
pears, sliced
2 cups
crushed pineapple
3 cups sugar
1 lime,
juiced and rind grated
1 teaspoon chopped crystallized ginger
How to make
1. Wash, pare, and core ripened pears. Slice and
measure.
2. Put the pears through a food chopper using a
fine blade or a blender (or use an immersion blender once cooked if you don't have one).
3. Add pears to stainless steel pot. Add
remaining ingredients to the pears.
4. Cook over low heat stirring frequently for 20
minutes, or until desired consistency.
5. Pack into hot sterilized jars leaving
1/4" head space, remove air bubbles, wipe rims, add hot lids/rings.
6. Process in water bath canner for 10 minutes once the water has returned to a full rolling boil.
6. Process in water bath canner for 10 minutes once the water has returned to a full rolling boil.
Scuppernog Jelly with Almond 'honey flavor'
5 lbs of Scuppernog/Muscodine Grapes (need 5 1/2 cups of juice from them)
3 1/2 cups of sugar
2 tbsp lime juice (or lemon juice)
2 tsp almond extract
2 tbsp Raw Amber Agave Syurp (gives it the 'honey' flavor)
1 pkg Low Sugar Sure Jel
1. "Juice" the grapes using a steam juicer (follow the directions of your particular model). You need 5 1/2 cups of juice from them (you can add plain white grape juice to get to this amount if needed but you shouldn't have to).
2. Combine juice with sugar, lime juice, almond extract, and agave syrup to a pot and bring to a boil.
3. Simmer for 10 minutes melding all flavors together.
4. Whisk sure jel into the liquid and boil for 1 minute.
5. Skim foam off the top.
6. Ladle into prepared jars and water bath for 10 minutes.
7. Makes 6 half pints.
**note: Scuppernog or Muscodine grapes have a very, very tough skin. Mashing them and using a juicing 'bag' is tedious and hard work! I highly suggest using a steam juicer for these grapes!!
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