On 8/12/2011 1:47 PM, gloria.p wrote:
> On 8/12/2011 10:10 AM, George Shirley wrote:
>> Juiced the pears yesterday and let the juice sit covered in the fridge
>> until this morning. Ran the juice through the jelly sack and got the
>> last of the particulates out then started making the jelly. Just took
>> seven pints, one twelve-ounce jar, and one four-ounce jar out of two
>> separate pots. Beautiful clear, yellow tinged with a hint of red, jelly.
>> And that's just the start.
>>
>> Checked the pantry and still have six quarts of sliced pears in Splenda
>> in there. That's what's left from the twelve quarts I put up in 2010.
>> Think I will just juice the rest of the pears and make more jelly and
>> use the pulp for pear sauce. That will please the descendants as they
>> all like Granpa's pear jelly and pear sauce. Thinking to make three
>> separate batches of pear sauce, one with ginger, one with cinnamon, and
>> one with cardamon.
>
>
> That sounds spectacular, George, especially the jelly. I love pear
> flavor but not the grainy texture. It's hard to beat free fruit.
> Good luck with your harvest and processing.
>
> gloria p
>
Thanks, luckily the jelly is not grainy, right tasty though. Ended up
with a couple of half jars in two batches, both are in the fridge right
now and will be used up within a week or two.

I'm doing my regular job today, have a rush order on some technical
writing, this is my lunch break, a little late but better late than never.

George