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Plum butter
Serves about 3 pints 4 # ripe plums, any color 3 C evaporated cane juice or white sugar 1 lemon – Meyer lemon is best, but any will do 1 t cinnamon 1/4t to 1/2t clove (optional) 1 vanilla bean, split lengthwise 1/2 cup crystallized ginger, chopped 2 tablespoons Grand Marnier or casis (optional) Freeze…
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Tomato juice
3.5 pounds tomatoes Mash tomatoes in pot Bring to boil. Boil “a few minutes” to an hour. Yields 1 quart of juice. This is based off of a Colorado State University Extension recipe.
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Can Fresh Tomatoes
Tomato season is upon us. This is the recipe we will try this weekend.
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Cherry Butter
This cherry butter ended up a little more tart than I’d like, but the caramelized cherry essence is divine. I was surprised to see how it looked like molasses in the end. I could not help but sing this song when smelling it.
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Candied Cherries
This was a part of our glorious 18 pound cherry purchase. These work well on their own, or, as the case was yesterday, great over cake (Classic Bundt Cake in the Dorrie Greenspan “Baking” cookbook).
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Honeyed Citrus
This is our adaptation of the Happy Girl Kitchen Honey Orange Slices recipe.
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Seville Orange Marmalade
This is a still-work-in-progress Orange Marmalade recipe that I am working on. Yields 4-5 x 8oz (1/2 pint) jars