Lets start with the pears,
I used my Grandma’s recipe for Pear Honey,which strangely enough does not have any honey in it! Go figure.
Granny’s Pear Honey
4 Cups ground pears
2 Cups pineapple (crushed and slightly drained)
1/4 Cup Lemon Juice
Zest of 1 lemon (optional)
2 Cups Angel flaked coconut
6 1/2 Cups sugar
1 pouch liquid Certo
In Large stock pot put pears, pineapple,lemon juice ,zest and coconut and sugar. Cook at full rolling boil for 10 minutes for sauce and 15 to 20 for jam consistency, stirring constantly. Then off of heat add Certo. The dip into processed jars. It should make about 8 to 12 8 oz jars. Then place in water bath for 15 minutes . Take jars out of canner and place on towels to cool and set up.
The finished product, 22 jars!
Now the grapes
4 Cups grape juice and pulp
7 cups sugar
1 pouch certo liquid pectin
Cook grape juice and pulp and sugar to the boil(it won’t stop when stirred) Slowly add pectin and cook for one minute more stirring constantly. Fill jars and process for 15 minutes in water bath canner.
I made a double batch and had 17 jars!
This is a great combination of flavors! And so pretty in the jars!
I have also canned quite a bit of salsa this year. I have just made up my own recipe, I will share it with you now….Shhh ,It is a secret recipe!
1 large can chopped tomatoes(drained) Or you may use fresh tomatoes your choice.
1 Half a red onion (large)
1 to 2 Jalapeños (Depending on how hot you like it ,leave in seed and veins
The juice of 2 limes
1/2 bunch of fresh cilantro
salt to taste
1/2 tsp pepper
1 teaspoon cumin
Place all ingredients in food processor and pulse until you get your desired consistency. Check for flavor and adjust. You may add a touch of sugar. If you like a thicker consistency you may add teaspoon of tomato paste,just pulse in food processor and adjust salt. You may double recipe and place in jars and process in a water bath canner for 35 minutes for pints.
It is so good!
That’s all for now…. Be back soon!