| T O P I C R E V I E W |
| brightmeadow |
Posted - Oct 01 2014 : 7:37:08 PM
I have 1/2 bushel of bosc pears - what do I do with them? I know I only have a few days until the fruit flys begin circling...
You shall eat the fruit of the labor of your hands - You shall be happy and it shall be well with you. -Psalm 128.2
http://brightmeadowfarms.blogspot.com http://brightmeadowknits.blogspot.com
http://www.ravelry.com/people/Brightmeadow |
| 4 L A T E S T R E P L I E S (Newest First) |
| Calicogirl |
Posted - Oct 10 2014 : 3:04:14 PM
You are welcome Denise!
The flavor of the vanilla and pear is so nice and tasty :) Not to mention that your kitchen will smell heavenly :)
Farmgirl Sister #5392
By His Grace, For His Glory
~Sharon
http://amerryheartjournal.blogspot.com/
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| levisgrammy |
Posted - Oct 09 2014 : 04:58:17 AM
Sharon, Thanks for sharing that recipe. Sounds yummy!
~Denise~
Farmgirl Sister #43
"Thy Word is a lamp unto my feet and a light unto my path." Psalm 119:105
http://www.ladybugsandlilacs.blogspot.com/
http://www.torisgram.etsy.com |
| Calicogirl |
Posted - Oct 09 2014 : 03:50:10 AM
I have made Vanilla Pear Jelly with pears.
Here is the recipe:
Vanilla Pear Jelly
8 large, ripe Anjou pears, stemmed and blossom ends removed, then quartered with peel left on ( I have used different varieties of pears not just Anjou)
2 tablespoons vanilla extract
3 1/2 cups cane sugar
1 (1.75 ounce) box powdered pectin
Wash fruit. Adjust enough water to barely cover pears in a large saucepan or kettle. Boil uncovered for 35-45 minutes. Fruit should look translucent. Strain juice through a double layer of cheesecloth or a jelly bag. Do not try to hurry this by squeezing the fruit or the juice will become cloudy. The peel helps give the juice a pale yellow color.
Heat 3 1/2 cups of the pear juice (if you don't have enough juice, you can add as much as 1/2 cup water), add the vanilla and the pectin. Bring to a boil and add the sugar. Boil until the sugar is dissolved and the boiling mixture cannot be stirred down (about 10 - 20 minutes) You'll begin to see the mixture thicken on the back of a wooden spoon and form 2 side-by-side droplets at this point.. Turn down the heat, skim off the foam, and bring to a boil for another five minutes. Using you "spoon test", the jelly should be thick enough to "sheet" in small waves on the back of the spoon.
Pour into sterilized jars and add lids. You may want to boil the filled jars for another five minutes after the lids have been put in place. You'll know either way if the seal has been made by placing your finger in the center of the cooled lid. If it doesn't spring back, the jar has been sealed. You may also recognize the "pop" during the cooling process, which signals that the seal has been made. Store in a cool, dry place.
Makes 6 to 7 (8 ounce) jars.
Farmgirl Sister #5392
By His Grace, For His Glory
~Sharon
http://amerryheartjournal.blogspot.com/
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| levisgrammy |
Posted - Oct 03 2014 : 6:08:04 PM
You could can them or use them to make pear butter.
hugs,
Denise
Farmgirl Sister #43
"Thy Word is a lamp unto my feet and a light unto my path." Psalm 119:105
http://www.ladybugsandlilacs.blogspot.com/
http://www.torisgram.etsy.com |
