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One
of our readers asked: "I'm
looking for jam and
jelly recipes that use
honey. Do you know
where
I
could find some or do
you have any?"
Sandy
H wrote:
HONEY-PEAR
PRESERVES
3
pounds firm, ripe pears Core
peel and finely
chop
enough pears to measure 4 cups. In a 4 qt
pot combine pears, lemon,
sugar,
and honey. Bring to boil over medium heat.
Stirring till sugar
dissolves.
Stir in rosemary. Cook for 20 to 25 min,
or till mixture is
thick
and sheets off a metal spoon, stirring
frequently. Ladle hot
preserves
into hot 1/2 pint canning jars, leaving
1/2 inch head space.
Process
in boiling water canner for 10 minutes.
Makes 3 1/2 pints
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Lisa
wrote:
I
hope this is what you are looking for!
;-)
Honey
Jelly
1
3/4 cups honey Combine
the honey, apple juice and lemon juice in
a large pan. Bring the
mixture
quickly to a boil over high heat and stir
in the liquid pectin.
Bring
to a full boil (one that cannot be stirred
down) and boil for
exactly
1 minute. Remove from heat and stir. Skim
off any foam that
appears
on the top.
Pour
into sterilized jars and seal with a thin
layer of paraffin. Store
in
a cool dry place.
YIELD:
about 3 half-pint jars
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Amanda
wrote:
Apricot
(or Peach) Honey Jam
6
pounds apricots -- ripe Wash
the apricots. Cut them in half through the
natural indentation and
remove
the pits. Slice each half into 4
lengthwise strips. There should
be
approximately 4 quarts.
Gently
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 to help the
juices
dissolve the sugar.
Pour
the fruit mixture into a large 6 quart non
reactive shallow
preserving
pan and bring to a boil over high heat.
With a metal spoon or
fine
mesh skimmer, skim off any 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 any additional foam.
Ladle into hot
sterilized
jars, wipe rims clean with a damp towel,
and seal with new
lids
and metal rings. Process in a hot-water
bath for 5 mins. Remove,
cook,
check seal, label and store.
Makes
9 cups.
Per
tablespoon: 23 calories; trace fat
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