I made two batches of pear-ginger preserves this week, using pears from the tree in our front yard. The pears are never good to eat by themselves, but they are delicious when made into jam or preserves.
Unbeknownst to me at the time I took the photos, this first batch was
way overcooked. It's nearly impossible to get out of the jar and useless on toast. It might be good as candy, but I'm afraid of pulling fillings! But isn't the color gorgeous?
Luckily, the second batch came out just fine.
The jar on the left is the overcooked, candied batch, and the one on the right is the batch that was made correctly.
And of course there has been beach time.
Have a wonderful, joyful weekend.
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Which is nicer? Love pear ginger anything and the beach? Well, that's always a plus. Yours are so much more beach-y than ours. Being empty helps, too. Now that summer is here, you can't move for sun-lovers at our beaches. I'll stick to the deck for now:)
ReplyDeleteThe Chesapeake Bay, which is where I live, is always less crowded than the oceanfront, which is about twenty minutes away. One of the reasons I love it so much!
DeleteI love canning! I have a huge fig tree and I can figs every year. I make up a whole bunch and give as Christmas stocking stuffer for the grown-ups! The beach is so pretty where you are! The Gulf is not that pretty right now...at least not near the Cameron Coast! It's always full of yucky seaweed!
ReplyDeleteMy mom used to make fig preserves with lots of lemon. I loved that recipe! A neighbor of mine has a few fig trees in his yard and I want to ask him if I can pick them, but haven't yet.
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