I love making jams and jellies, canning of all kinds. There is just something about preserving all of the wonderful flavor of summer in a jar. I came home last year with an abundance of apricots from our friends' B&B. I cut them all up and froze them. It was time to make more room in the freezer and taste something home made! The end result was an abundance of jars!! Blueberry Jam, Blueberry Syrup, Apricot Syrup, Apricot Jam, Apricot Chutney, and my fav...Pear Honey...recipe to follow.
The pics above are of the Apricot Syrup...it is good...but a little more puree-like. Although the recipe didn't suggest it...I might strain it through cheesecloth next time.
Apricot Chutney...If you like Chutneys, this is a good one...lots of flavor!
This is the first printing of a wonderful book I purchased 23 years ago. I don't know if it is still in print...but if you are into the unusual...such as "Chestnuts in Cointreau Syrup", this is the book for you!
The following pics are of the Pear Honey. It is not "honey" like the little bear...but rather a lovely light preserve...not heavy like a jam. This recipe comes from the book "Fancy Pantry" by Helen Witty.
Pear Honey...The Recipe
4 lbs of pears...such as Bartlett, ripe, but not soft
Water, as needed
3 tablespoons strained fresh lemon juice
Grated zest (outer skin only...no white pith) of 1 lemon
6 cups of sugar
Peel, quarter and core the pears, dropping them in a bowl of cold water as they are finished.
Combine 6 cups** of fresh water with the lemon juice in your cooking pan. Shred or grate the pears and add them to the fresh water/lemon.
Add lemon zest to a quart of water in a saucepan...bring to boil...simmer 5 minutes. Drain zest and add to the pear mixture.
Bring the pear mixture to a boil over med-high heat. Gradually stir in sugar**...return mixture to a boil. Turn down the heat and simmer, uncovered, until shreds of fruit are clear and the syrup has thickened. Stir from time to time. This takes about an hour. Toward the end of the hour, stir more frequently to prevent burning. The pear honey is thick enough when a small amount placed on a chilled saucer thickens to the consistency of a soft preserve...when it is refrigerated for a few minutes.
Ladle pear honey into hot clean jars leaving 1/4 inch head space. Seal. Process for 15 minutes.
Note...**I only had 6 cups of pears (not the 8 called for in the recipe). I used 3 cups of fresh water with the same amount of lemon juice and only 3 cups of sugar...with the same amount of zest.
Homemade Jam anyone? Pictured in the dish are from left...Pear Honey, Apricot Jam and Blueberry Jam. Enjoy!
Have a great weekend!