Tuesday, September 25, 2012
This has got to be one of my favorite projects. We learn so much about one another and share great memories and good times.
|Lindsay reads from her hiking journal.|
|Take A Hike|
|Poly presents |
|A Disciplined Life|
|Barbara presents Blue Serenity|
|Dani Presents |
The Most Wonderful Time of the Year
|Out of Africa|
Friday, September 21, 2012
Friday, September 14, 2012
Red Hot Apple Jam
Amaretto Peach Jam, Red Hot Apple and Pear Honey
Amaretto Peach Jam
4 cups fresh peaches. peeled, pitted and chopped
8 cups granulated sugar
1/4 cup fresh lemon juice
1 teaspoon butter
1 packet of liquid pectin
2 teaspoons almond extract
In a large non-reactive pot mix the peaches, lemon juice and sugar. Once the sugar is dissolved add the butter which will reduce foaming.
Heat over med-high to high heat stirring constantly until it reaches a boil that doesn’t stop when you stir. Stir in the pectin and boil one minute.
Add the almond extract and stir in.
Remove from the heat and skim any foam off with a metal spoon.
Fill jars to 1/4” from the rim.
Wipe the rims with a clean hot dishcloth and put the lids on rubber seal against the clean jar rims.
Add a screw band and tighten just until you get resistance- finger tip tight.
Put the jars in the lifter of the canner and then submerge them.
Add boiling water if needed to cover the jars by 1/2″ of water.
Return the canner to a gentle rolling boil and process for 10 minutes.
Fills approximately 7 half pints.
3 lbs fresh pears peeled, cored, and finely chopped
5 1/2 cups sugar
1 (8 ounce) cans crushed pineapple in juice
2 tablespoon emon juice
In a 6 quart stainless steel kettle combine all ingredients.
Bring to boiling, stirring occasionally.
Simmer 20 to 40 minutes.
Spoon into sterile jars, leaving a 1/4 inch head space.
Wipe jar rims, adjust lids.
Process in boiling water for 10 minutes.
Makes 7 half pints.