Old Gray Mare
TB Fanatic
I felt inspired by the fruit preservation recipes Mother Hen has been sharing in her story Nann.
Fruit butters and brandied fruit are good ways to preserve a windfall in season of fruit. Thought I'd share.
Oh and if you water bath can brandied cherries in syrup? Put the teaspoons of brandy on the bottom of the canning jar not the top. When I took the jars out of the hot canner the alcohol vaporized and forced cherry juice out with the vapor. The kitchen looked like a crime scene.
Brandied Fruit
Starter:
1 cup fruit (pitted,de-seeded and de-stoned)
1 cup brandy
1 cup sugar
After this only add:
1 cup of sugar for each cup of fruit until enough syrup forms to cover the fruit. New fruit can be added to old syrup.
I usually used a gallon pickle jar for this and spooned it out as needed. I wouldn't use a metal contain as the acid from the fruit might react. YMMV. If blackberries or dark colored fruit is added the color will weep out and darken the rest of the lighter colored fruit like peaches.
Fruit butters and brandied fruit are good ways to preserve a windfall in season of fruit. Thought I'd share.
Oh and if you water bath can brandied cherries in syrup? Put the teaspoons of brandy on the bottom of the canning jar not the top. When I took the jars out of the hot canner the alcohol vaporized and forced cherry juice out with the vapor. The kitchen looked like a crime scene.
Brandied Fruit
Starter:
1 cup fruit (pitted,de-seeded and de-stoned)
1 cup brandy
1 cup sugar
After this only add:
1 cup of sugar for each cup of fruit until enough syrup forms to cover the fruit. New fruit can be added to old syrup.
I usually used a gallon pickle jar for this and spooned it out as needed. I wouldn't use a metal contain as the acid from the fruit might react. YMMV. If blackberries or dark colored fruit is added the color will weep out and darken the rest of the lighter colored fruit like peaches.
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