Perfect timing: Nine do it yourself jams to make now… So many times we have had the inspiration, gone and forgotten the fruit, come home and not had a concrete plan. Which is just awful when you have 50 pounds of ripe Santa Clara plums on your kitchen counter.
We are in discussions as to what the family wants to do with the wealth of pears we brought home yesterday.
So far the contenders are: hold back a few for eating fresh, pear tart, spiced pear butter and possibly the ubiquitous halved pears in a very light syrup.
Looking at the list, it looks as though we may actually need more pears! Or, just put the small into small batch preserving.
We’ll have to go trawling through the stack of garden to take and preserving books for other contenders. The pears are firm, and so we have a couple days to work with before the situation is dire. Although, some of the most delicious pears I’ve had were dehydrated at that moment when they are so perfectly, fully ripe that to eat then is to risk the front of one’s shirt. Perfect, sugar crystal covered deliciousness.
Happy canning… Happy eating!
Grow Your Bliss 