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Believe...
Sep. 10, 2008
Peaches, Pears and Yogurt, Oh My!
Well, on Saturday we got some peaches from the Farmer's Market. Aidan and I decided to try and make peach freezer jam. I've only made Strawberry freezer jam before and usually I make cooked peach jam. Well, it did not set. So today, I'm gonna try to fire it up and see if i can turn it into cooked jam. Also we have plenty of gooey ripe peaches left over for eating.. and my keyboard is sticky because of it, lol!
Aidan and I tried to make greek yogurt yesterday but it did not turn out whatsoever. Hmmmm not sure why. Back to the drawing board. I eat alot of yogurt due to the medications I am on. It would be nice if we could figure out how make it. Any ideas?
We have pear tree in the front yard and I asked Chris to pick some for me last week. They are now ripe enough to work with. My great grandfather used to make the most wonderful Pear Preserves. I remember well putting them on biscuits before and after church. Lucky for me, my great grandfather lived until I was 29 years old so I have many fond memories of him. Here is his recipe we are making today. Enjoy!
Pear Preserves
Into large kettle measure 5# sugar. Set aside. Begin heating 2C. water. Wash 6# ripe pears. Dont peel. Cut out blemishes, quarter, core, Cut into 1/8s. Do quickly just before boiling the syrup so they wont darken. Add 2C boiling water to sugar. Stir over med. Heat till syrup boils. Add cut pears about 2 cups at a time, then 4-5 sticks cinnamon (broken with masher so in long splinters) and 36 whole cloves. Continue cooking over low heat just hot enough to keep boiling. Cook for 1-1 ½ hours till pears are amber colored and bubbles are large. Remove from heat and put into jars/seal.
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