Tuesday, August 18, 2009
Monday, August 17, 2009
Apricot & Honey Jam
Apricot & Honey Jam Recipe
From Edon Waycott's "Preserving the Taste"
Makes 9 Half Pints
6 pounds ripe apricots
2 cups sugar
1/2 cup mild honey
3 tablespoons lemon juice
Wash apricots. Cut them in half though the natural indentation and remove the pits. Slice each half into 4 lengthwise strips. There should be 4 quarts.
Combine the apricot slices, sugar, honey and lemon juice in a large non-reactive bowl. Allow to stand at room temperature for 3 to 4 hours, stirring several times to keep the fruit coated and help the juices dissolve the sugar.
Pour the fruit mixture into a large 6-quart non-reactive shallow preserving pot and bring to a boil over high heat. Take care not to burn. With a metal spoon skim off and foam that forms on top. Reduce heat to medium. Continue cooking, stirring occasionally for 20 to 30 minutes until the mixture is thick with a few chunks left and appears slightly glazed.
Turn off the heat and skim and additional foam. Ladle into hot sterilized jars, wipe rims clean with a damp cloth and seal with new lids and metal rings. Process in a hot water bath for 5 minutes. Remove, cool, check seals, label and store.
Yummy and nicely tart. No pectin added.
From Edon Waycott's "Preserving the Taste"
Makes 9 Half Pints
6 pounds ripe apricots
2 cups sugar
1/2 cup mild honey
3 tablespoons lemon juice
Wash apricots. Cut them in half though the natural indentation and remove the pits. Slice each half into 4 lengthwise strips. There should be 4 quarts.
Combine the apricot slices, sugar, honey and lemon juice in a large non-reactive bowl. Allow to stand at room temperature for 3 to 4 hours, stirring several times to keep the fruit coated and help the juices dissolve the sugar.
Pour the fruit mixture into a large 6-quart non-reactive shallow preserving pot and bring to a boil over high heat. Take care not to burn. With a metal spoon skim off and foam that forms on top. Reduce heat to medium. Continue cooking, stirring occasionally for 20 to 30 minutes until the mixture is thick with a few chunks left and appears slightly glazed.
Turn off the heat and skim and additional foam. Ladle into hot sterilized jars, wipe rims clean with a damp cloth and seal with new lids and metal rings. Process in a hot water bath for 5 minutes. Remove, cool, check seals, label and store.
Yummy and nicely tart. No pectin added.
Saturday, April 18, 2009
Etsy Treasury - Glass Half Full....
Etsy seller Clare Bears was kind enough to add my work to her very optimistic treasury Glass Half Full
Tuesday, August 26, 2008
28 Jars of Dill Pickles
This was my work Sunday - beautiful Hutterite Colony cukes from the Calgary Farmers Market. Very very crunchy.
Monday, August 18, 2008
I am in love with Royal Copenhagen's Elements
I am in love with Royal Copenhagen's Elements. It's so cool. New and fresh with that charming detailed touches of the past. Modern and traditional and wrapped into one. Nice. Think it will work well with the inherited set of Blue Fluted Half Lace plates. Throw in a bit of Blue Fluted Mega, some Tord Boonjte Table Stories and it will work perfectly with the assortment of Japanese dished I've been collecting for years. Elegant, playful, functional and graceful.
Progress in the studio
Progress in the studio has been slow. I have been having trouble figuring out the layout of the room. Strange because I've set up so many studios. Normally I walk into the room and just know where everything should go. This one is tough. And I'm putting it off because it's frustrating the heck out of me.
Friday, August 15, 2008
Saturday, July 19, 2008
sushi
This is a very humorous look at Sushi. It is said that one should laugh every day for health. And this little vid made me laugh so hard my abs hurt. Oy!
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