|Ready to Pick|
|Washed and Ready to be Peeled|
The recipe calls for 3/4 cup sugar, and 1 teaspoon lemon juice, for every cup of peeled and chopped fruit. Peeling was easy enough, using the same process as is used to peel the skins of tomatoes or peaches - drop them in boling water for a minute or so, move to an ice bath, then peel off the skin.
|Pulp Strained with Sugar Added|
I then cooked them down with an apple to add some natural pectins, strained it through a foley mill, added the sugar and cooked for 50 minutes or so, until it gelled.
|Six 1/2 Pints for the Pantry^|
Pretty good results. I plan to offer it, along with the black raspberry and strawberry jams I made when I serve breakfast for guests at the B&B. I expect it to be a conversation starter, as well.
|We Need Homes|
I have 5 left from the ones that didn't sell at the plant sale and garden tour.
|Enjoying the Leftovers|
The birds enjoyed the seeds and stuff that I emptied from the foley mill.