Camomile Pear Jelly Food

PEAR JELLY RECIPE

Steps:

• Wash pears and remove the blossom and stem ends, but do not core or peel them
• Cut pears into quarters and place in a large, deep stainless steel pot.
• Add enough cold water to cover the fruit
• Bring to a boil over high heat, stirring occasionally, then reduce heat, cover and boil gently just until pears are softened, about 30 minutes, occasionally mashing with a potato masher
• Transfer to a dampened jelly bag set over a deep bowl, or into a sieve lined with several layers of dampened cheesecloth.
• Allow to drip at least 2 hours.
• Don't press or squeeze the fruit, as this will cloud the jelly.
• You should end up with 5 cups of pear juice.
• Combine the collected pear juice and sugar into a large, deep, stainless steel pot.
• Bring to a full rolling boil over high heat
• Stir in liquid pectin and continue to boil hard, stirring constantly, for one minute
• Skim off foam and transfer to hot sterilized jars
• Wipe jar rims and apply lids and screw bands
• Process in a boiling water canner for 10 minutes
• Remove from canner and allow to cool before ensuring jars are sealed and storing.

PEPPER JELLY

Steps:

• Stir together the peppers, sugar and vinegar in a saucepan over medium-high heat.
• Bring to a boil, stirring, until the sugar is dissolved.
• Stir in the pectin and cook for another 1 to 2 minutes.
• Remove from the heat.
• Let cool until slightly thickened.
• Ladle into sterilized jars (peppers will float to the top, so stir the mixture before transferring to the jars).
• Keep covered in the refrigerator for up to 3 months.

PEAR JAM

Steps:

• Place 5-1/2 to 6 cups chopped pears and the lemon juice in a heavy pot.
• Mash pears with a potato masher to desired chunkiness. If you like it fine you can coarsely grind it. But a food processor will make it too pureed for this recipe.
• Stir-in the powdered pectin, spices and ginger.
• Bring to a boil and boil hard for one minute.
• Add the sugar.
• Bring back to a boil and boil hard for 4-minutes stirring frequently.
• Ladle into sterile jars, seal and process for 10 minutes.
• Yield 7 half pints.

PEAR JAM

Steps:

• Mix pears, fruit pectin, cinnamon, cloves, allspice, nutmeg, and lemon juice in a large heavy pot; bring to a boil, stirring constantly. Add sugar all at once, stirring, and bring back to a full rolling boil. Boil for 1 minute. Mix in butter to settle foam.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the pear jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

CAMOMILE PEAR JELLY

Steps:

• COMBINE tea, pear nectar, lemon juice, and sugar in a large saucepan. Bring to a full rolling boil, stirring constantly.
• IMMEDIATELY stir in liquid pectin, return to full bioul. Boil hard for 1 minute, stirring constantly. Remove from heat; skim off any froth.
• POUR quickly into warm, sterilized jars, filling up to 1/4" from rim. Seal while hot with sterilized 2-piece lids with new centrers. Let stand at room temperature until set.

BRIE OR CAMEMBERT, BAKED

Steps:

• Heat oven to 400F degrees.
• Dip cheese in the milk, both sides and the edges.
• Dip in Shake& Bake, Dip twice if you have to.
• The cheese must be well coated on all sides.
• Refrigerate for 15 minutes.
• Place cheese on a rack in a pan (in case it leaks) or place on a piece of "Release" tin foil on a tray
• Bake for 20 min or until you can see that it has puffed.
• Put buns, (or baquette) in the oven about 10 minutes before serving wrapped in foil.
• Serve hot and smear the cheese on the hot bread

BRIE OR CAMEMBERT APPETIZERS

Steps:

• Dip the wedge of brie or camembert in milk and dredge in flour.
• Then dip in egg and breadcrumbs.
• Let cheese'sit' for 10-15 minutes to allow coating to set.
• Melt butter in a large skillet.
• When hot, add as many brie/camembert slices as will fit without crowding.
• Fry until golden-brown, turn over carefully and fry on other side.
• Put a handful of the lettuce chiffonade on each serving plate.
• Centre a golden brie/camembert slice on the plate.
• Top with a spoonful of fruit chutney or preserves (or serve the chutney on the side); Cranberry Sauce is WONDERFUL with this!
• Serve immediately with plenty of crusty bread to spread the molten cheese on.
• Enjoy!

BEACHCOMBER'S PRICKLY PEAR JELLY

Steps:

• Harvest tunas (prickly pear fruits) wearing thick gloves. A 2 quart colander full to top should yield about 8 cups juice. Be sure to include a few that still are a wee bit green if possible. Do NOT handle these with bare hands (you will be sorry because they are deceptive- she writes while gnawing at her right thumb pad - LOL).
• Rinse the fruits in a colander (we have a lot of salt spray here). Then put them in a large nonreactive kettle with the 2 cups of water. Cover & bring to rapid simmer. Simmer until fruit soft - about 30 minutes.
• Ladle now mushy fruits into blender & blend with enough water to make thick slurry. Ok to do this after fruits cool if this recipe has been too high risk up to this point. Otherwise blend when hot but be sure to hold down blender lid with a thick cloth between it & your hand because boiling brilliant magenta juice with tiny tiny spines REALLY hurts! (Clorox cleanup gets it off countertops & walls).
• Pour blended fruits back into pan with residual water & stir.
• Drape 4 layers of cheesecloth in colander (which should sit in another pot or bowl) & dampen.
• Pour or ladle then pour the brilliant magenta fruit slurry into the cheesecloth & gather the edges to twist and squeeze the juice out (need to wait a bit if the mush inside is still hot). Your hands will be stained brilliant magenta if you opt not to wear gloves but the cheesecloth effectively sieves out any little spines.
• Rinse out the initial kettle (use those gloves just to be safe) and pour the strained juice back into it. Add lemon juice. Heat to boil & add the 2 packets of powdered pectin. Bring to a hard boil for 1-2 minutes.
• Add 7 cups of sugar, blend well & bring to a hard boil for 2 minutes.
• Ladle into sterilized 1 cup jars, lid & process in covered hot water bath for 20 minutes. Leave 1/2 inch headroom when filling jars & be sure to have jars in hot water bath covered by at least 2 inches of water.
• Remove from bath & place on flat towel on counter. Jars should "pop" within 5 minutes. ENJOY!

LAVENDER JELLY WITH CHAMOMILE

Steps:

• Sterilize jars and keep them hot.
• Pour boiling water over lavender and let steep for 15 minutes add tea bag for five. If not adding chamomile steep lavender for full 20 minutes.
• Strain tea into saucepan.
• Stir in 1 1/2 cups additional water, sugar, lemon juice and coloring.
• Heat to a full rolling boil, stirring constantly for 1-2 minutes.
• Pour in pectin and return to a boil.
• Boil hard for 1 minute stirring constantly.
• Remove from heat and skim off foam.
• I add back a couple of lavender buds.
• Just so you can see them in the jar.
• Pour into hot jars or glasses to 1/2 inch of tops.
• Wipe rims with a sterile cloth.
• Screw on tops.
• Place in a water bath for 10 minutes.
• Let sit in pot 5 more minutes with flame off.
• Remove and place in a draft free spot with out tilting.
• Label.