Pear Jelly Candies

I love St Patty's Day.

No, I'm not Irish - not even a wee bit - but that doesn't mean I don't have a few favorite Irish traditions. 

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Quince Apple Ginger Jam: small batch, big flavors

 I have a New Year's resolution, even though the new year is a month away. I vow to show more restraint when making preserves. In other words, more small batches!

It's easy for me to get caught up in larger batches of preserves when I'm looking at a 30 pound box of fruit, but today I'm being more realistic.

It's my gift to those of you who write to me and ask: "I have ONE quince...now what should I do with it?" 

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Pumpkin Ketchup, easy as pie.

Peter Peter Pumpkin-Eater,

Had a wife and couldn't keep her.

If only he'd made her some Pumpkin Ketchup.

I bet she would have stuck around.

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Brown Sugar-Pear Butter

I had a difficult time deciding what to call my latest pear creation.  I really wanted to call it "The Best Brown Sugar~Vanilla Bean Pear Butter I've Ever Made" but it wouldn't fit in the title section.

First things first...start with ripe Bartlett pears.

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Apricot Nectar. This silky-smooth sipper packs a punch of Perfection*.

~ Apricot Nectar ~

I happen to love this stuff. I grew up drinking it out of cute little cans. I remember when I was a kid it would show up once in awhile in our pantry or fridge. It was considered a special occasion treat for us, so I remember sipping it a tiny bit at a time, to make it last as long as possible.

I recently made it from scratch and I'm so glad I did. Taking the time to make it from scratch took Apricot Nectar to a whole other level. 

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