Denis Mosko wrote to Dave Drum <=-
//Hello Dave, //
December 18: National "I Love Honey" Day
And You?
I'm not passionate about it. But I do like it as a sweetener in hot tea,
on pancakes (sometimes), etc. Much preferable to maple syrup or Karo
coen syrup.
Not see, what it's Saturday!
Eat them all :)
Not even most of them.
Here's a good spread using honey to use on pancakes and/or waffles ...
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Apricot Honey Jam
Categories: Five, Condiments, Fruits, Citrus
Yield: 9 Cups
6 lb Ripe apricots; stoned
2 c White sugar
1/2 c Mild honey
3 tb Lemon juice
Wash the apricots. Cut them in half through the natural
indentation and remove the pits. Slice each half into 4
lengthwise strips. There should be approximately 4 quarts.
Gently combine the apricot slices, sugar, honey, and lemon
juice in a large nonreactive bowl. Allow to stand at room
temperature for 3 to 4 hours, stirring several times to keep
the fruit coated and to help the juices dissolve the sugar.
Pour the fruit mixture into a large 6 quart nonreactive
shallow preserving pan and bring toa boil over high heat.
With a metal spoon or fine mesh skimmer, skim off any foam
that forms on top. Reduce heat to medium. Continue cooking,
stirring occasionally, for 20 to 30 minsutes until the
mixture is thick with a few chunks left and appears slightly
glazed.
Turn off the heat and skim any additional foam. Ladle into
hot sterilized jars, wipe rims clean with a damp towel, and
seal with new lids and metal rings. Process in a hot-water
bath for 5 mins.
Remove, cook, check seal, label, and store.
Makes 9 cups.
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
MMMMM
... Grape soda doesn't taste like grapes but it sure tastes purple.
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