Honey Spiced Pears Ingredients: 6 pounds ripe but firm pears, preferably organic 1 cup granulated sugar, preferably organic 1 cup raw honey, preferably local 1 cup apple cider vinegar (5% acidity), preferably unfiltered 1 cup water 2 tsp whole allspice 1 tsp whole coriander seed 1 cinnamon stick, about 4″ Directions: Jars – Wash 5 pint jars, along with bands… Continue reading Honey Spiced Pears
Month: October 2012
Pickled Red Grapes With Rosemary
Pickled Red Grapes with Rosemary Ingredients: 3 pounds seedless red grapes (weigh after de-stemming/cleaning) 2 cups apple cider vinegar 2 cups water 4 tsp pickling salt (or kosher) 4 tsp organic granulated sugar 8 3″ sprigs fresh Rosemary Directions: Jars & Lids – Wash and rinse the jars; put them into a big stockpot; cover… Continue reading Pickled Red Grapes With Rosemary
Rhubarb Blueberry Cinnamon Honey Jam
More delicious and tart rhubarb jam made with Pomonas Universal Pectin.This time with blueberries and spices! Rhubarb Blueberry Cinnamon Honey Jam Ingredients: 2 cups cooked rhubarb (measured after cooking, see below) 2 cups blueberries, fresh or frozen ¼ cup fresh lemon juice (1 large) 1 cup honey 1 tsp ground cinnamon ½ tsp ground ginger 2 tsp calcium water… Continue reading Rhubarb Blueberry Cinnamon Honey Jam
Dehydrating Grapes Into Raisins
Let us wander farther down the lane of dehydrating…to raisins. Raisins? Yes, the mostly unloved dried fruit (berry) of the grocery aisle. Which is easy to see why – most raisins are bland and or hard. There are so many varieties of grapes though, seedless and seeded. Considering one is lucky to see more than… Continue reading Dehydrating Grapes Into Raisins
Rhubarb Honey Jam
During summer I collected small bunches of rhubarb every week at the farmers market. Washed, trimmed and sliced, then in the freezer. This past weekend I had the time to use up all my frozen stock. I made two batches of rhubarb jam, trying out a simple rhubarb & honey jam first. If you are like me and love… Continue reading Rhubarb Honey Jam