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Aug 23, 2012 10:27 AM CST
|Made 23 jars this morning.|
That should do it for the year as far as peaches go.
Need some more Rhubarb Marmalade, Pickled Peppers, Tomatoes and Pickled Beets.
Gardening is cheaper than therapy and you get tomatoes. ~Author Unknown
Aug 23, 2012 12:35 PM CST
You are one busy farmer and cook. I am impressed.
Those varieties sound decadent as well as delicious.
I still think we need a recipes forum for all those wonderful gourmet delights.
Aug 23, 2012 2:16 PM CST
| Marilyn! Paul those sound so good. I never thought about putting bourbon in my jams and jellies. Although I do mix bourban and current jelly to make a glaze when I make pheasant. I won't have any peaches to can this year. Or apricots, or apples, or plums, or cherries. Everything got frozen. I do have lots of Apple butter, peach butter, and Apricot butter left from last year though, and some cherry, peach, and apricot preserves. Also a couple of jars of elderberry jelly. |
I am not afraid of an army of lions led by a sheep; I am afraid of an army of sheep led by a lion. - Alexander the Great
Aug 23, 2012 3:33 PM CST
Oh stoppppppppppp my mouth is watering .... Sorry Paul I know you hate the drooly..
Sep 19, 2012 10:08 AM CST
|A week ago, I was looking for a different apple canning recipe & tried Buttery, Caramel Apple Jam. This stuff was delicious! My DH even warmed a little & used it for an ice-cream topping! I got 8 1/2 cups. I misread the ingredients & added 1 package of dry pectin, when it really called for 1 1/2 packages. The jam still came out fine, although a little soft. I really think 1 1/2 packages would have been too much.|
Jo-Ann - Gardening in New Orleans
Sep 22, 2012 12:25 PM CST
|For some reason, the pectin people seem to forget that apples have their own pectin - old fashioned apple jelly recipes don't call for any pectin other than the naturally occurring pectin in the fruit.|
Now, does anyone here have experience with quince, another pectin heavy fruit?