Put up 4 pints of muscadine (scuppernong) jelly today and have enough
juice dripping for at least two more pints. It's time to get started on
putting up the pears, they've turned yellow now. Let's see: Hmm! pear
sauce, pear slices for cobblers and pies, maybe pear mincemeat. Miz Anne
makes a supreme pear mincemeat pie with cloud topping (cream cheese).
Yeah, that's the ticket.

George

"George Shirley" > wrote in message
. ..
> Put up 4 pints of muscadine (scuppernong) jelly today and have enough
> juice dripping for at least two more pints. It's time to get started on
> putting up the pears, they've turned yellow now. Let's see: Hmm! pear
> sauce, pear slices for cobblers and pies, maybe pear mincemeat. Miz Anne
> makes a supreme pear mincemeat pie with cloud topping (cream cheese).
> Yeah, that's the ticket.

Sounds delicious! I've made green tomato mincemeat, but not pear
mincemeat -- I get my pears at the farmers market, and they're a bit pricy.

I'm thinking of trying something this year, though -- sugarless pear jam.
I'll use the No Sugar Needed pectin, and then just the pears. No artificial
sweeteners or other fruit juices. I'm thinking pears are pretty sweet on
their own, so may make a decent jam. What do the rest of you think?

Anny

Anny Middon wrote:
> "George Shirley" > wrote in message
> . ..
>> Put up 4 pints of muscadine (scuppernong) jelly today and have enough
>> juice dripping for at least two more pints. It's time to get started on
>> putting up the pears, they've turned yellow now. Let's see: Hmm! pear
>> sauce, pear slices for cobblers and pies, maybe pear mincemeat. Miz Anne
>> makes a supreme pear mincemeat pie with cloud topping (cream cheese).
>> Yeah, that's the ticket.
>
> Sounds delicious! I've made green tomato mincemeat, but not pear
> mincemeat -- I get my pears at the farmers market, and they're a bit pricy.
>
> I'm thinking of trying something this year, though -- sugarless pear jam.
> I'll use the No Sugar Needed pectin, and then just the pears. No artificial
> sweeteners or other fruit juices. I'm thinking pears are pretty sweet on
> their own, so may make a decent jam. What do the rest of you think?
>
> Anny
>
>
It should work Anny. Pears are naturally sweet but I would use firm
pears not soft ones. That's why I grow the Kieffer pear, they're a
canning pear and you can do all sorts of things with them. One of my
favorites is Red Hot pear halves, peeled pear halves put up in a simple
syrup made using Red Hot candies, the little red rascals that are very
hot. Makes a tasty dessert and, if put up with some Creme de Menthe
pears, makes a nice display at the fall and winter holiday seasons if
alternated around the turkey or ham platter. Found the recipes in a
preserving book my big sister gave me years ago.

I think if you look around you might find someone who will give or
barter pears to you for some of your preserves. Of all places I found
pears at the local McDonald's fast food joint. The owner had planted
Bradford pears, a blooming only tree, around the perimeter of the
parking lot. Noticed one day that one of the trees had set fruit, turned
out to be a Kieffer tree had gotten mixed in with the Bradfords. Asked
the owner if I could pick them when they were ready and he agreed. This
was before I planted my own tree and I took about two bushels of pears
off his tree. The customers thought it was strange to see two old
geezers picking pears at a Mickey Dee's. Took him several jars of
product as a gift and picked pears every year until fall 2005 when Rita
ate a bunch of the pear trees there including the Kieffer. Never know
where you're going to find the good stuff.

George

George

George Shirley wrote:
> Put up 4 pints of muscadine (scuppernong) jelly today and have enough
> juice dripping for at least two more pints. It's time to get started on
> putting up the pears, they've turned yellow now. Let's see: Hmm! pear
> sauce, pear slices for cobblers and pies, maybe pear mincemeat. Miz Anne
> makes a supreme pear mincemeat pie with cloud topping (cream cheese).
> Yeah, that's the ticket.
>
> George

So can normal table grapes be made into jelly as well? We don't have
wild grapes here although I have a number of table grape vines and more
growing from cuttings this year.

--
Ginny - in West Australia

Plan ahead ... It wasn't raining when Noah built the ark. -- Unknown

Ginny wrote:
> George Shirley wrote:
>> Put up 4 pints of muscadine (scuppernong) jelly today and have enough
>> juice dripping for at least two more pints. It's time to get started
>> on putting up the pears, they've turned yellow now. Let's see: Hmm!
>> pear sauce, pear slices for cobblers and pies, maybe pear mincemeat.
>> Miz Anne makes a supreme pear mincemeat pie with cloud topping (cream
>> cheese). Yeah, that's the ticket.
>>
>> George
>
> So can normal table grapes be made into jelly as well? We don't have
> wild grapes here although I have a number of table grape vines and more
> growing from cuttings this year.
>
Don't know why not, grape juice is grape juice.

George