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Peach Jam (Low sugar, no Sure-Jell)
Holy moley. This is amazing stuff. Too bad the yield was so small.Very tasty stuff. Peaches have a huge amount of pectin in their skins, so they should stay on. When they were cooked down, though, the skins mostly disappeared. Tonight, we had some extra pectin from an orange marmalade project from a while ago.…
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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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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).