I just made some really good apricot jelly. It'll never win a prize
anywhere because it's not clear due to a certain amount of pulp dregs,
but, damn, it's tasty! It's what I do with the liquid collected from
the nuked apricots for my apricot butter. I use the Peach Jelly recipe
in the Ball Fruit Jell Powder leaflet -- 3 cups juice, 1/4 cup lemon
juice, pectin, and 5 cups sugar. The stuff I made last year was crappy
-- much of that liquid had come from some dried aps that I rehydrated.
Bleah.

I've got another 2 cups of pulpy juice left. I'm thinking of making up
the missing cup with orange juice. Or pineapple juice. Or maybe a cup
of crushed pineapple. Sounds pretty good to me.

Just took the Pepper Jelly out of the BWB, too. Leave us hope the set
is there -- I'd hate for this to be "Pepper Glaze". :-/ I'm holding
out hope that it'll jel when it's cold -- the stuff on the inside of the
pan did. Cross your toes.

BTW, Jorge, I included in it some of your yellow bug juice from this
year's offering to the Mother Superior and some of last year's red hair
remover. And some Fresnos and a sweet red bell. And some dried
nectarines. It's pretty tasty.

Might should gotta boogie tomorrow -- weather weenie is predicting HOT
by the weekend. Believe I'll take the blackberries from the freezer
tonight. Did I mention how good it is to be me?
--
-Barb, <www.jamlady.eboard.com> An update on 7/4/04.

I'm baking a huge cherry pie. Daughter picked a bunch of cherries
yesterday and pitted them. I picked a few more today and added them to
it so I'd have enough to use my biggest pie pan.

Gotta run, the timer's beeping...

Bob

zxcvbob > wrote in :

> I'm baking a huge cherry pie. Daughter picked a bunch of cherries
> yesterday and pitted them. I picked a few more today and added them to
> it so I'd have enough to use my biggest pie pan.
>
> Gotta run, the timer's beeping...
>
> Bob
>

I'd give damned near anything for a bunch of fresh sour cherries or
gooseberries or red or black currants. Nothing like that seems to be
availble in Central AZ. The canned cherries and gooseberries run ~$3 per
can and a decent pie requires at least 3 cans. The quality of the canned
fruit isn't worth the time spent making a good pastry. Years ago I used to
be to at least able to find frozen sour cherries and they were pretty good.
Haven't seen them for sale in years.

--
Wayne in Phoenix...moping :-(

If there's a nit to pick, some nitwit will pick it.

Wayne wrote:

> zxcvbob > wrote in :
>
>
>>I'm baking a huge cherry pie. Daughter picked a bunch of cherries
>>yesterday and pitted them. I picked a few more today and added them to
>>it so I'd have enough to use my biggest pie pan.
>>
>>Gotta run, the timer's beeping...
>>
>>Bob
>>
>
>
> I'd give damned near anything for a bunch of fresh sour cherries or
> gooseberries or red or black currants. Nothing like that seems to be
> availble in Central AZ. The canned cherries and gooseberries run ~$3 per
> can and a decent pie requires at least 3 cans. The quality of the canned
> fruit isn't worth the time spent making a good pastry. Years ago I used to
> be to at least able to find frozen sour cherries and they were pretty good.
> Haven't seen them for sale in years.
>


Can you grow blackberries there if you use drip irrigation? There's a
variety called "Youngberry" that is especially good and kind of sour.

One of these days I'm gonna try making a pie with diced dried apricots
reconstituted in roselle juice (an inky-red sour hibiscus). I know you
can buy dried roselle in the Latin markets there. Look at the
black-and-white picture halfway down this page:
http://www.hort.purdue.edu/newcrop/morton/roselle.html

Bob


Bob

zxcvbob > wrote in
:

> Can you grow blackberries there if you use drip irrigation? There's a
> variety called "Youngberry" that is especially good and kind of sour.

That might be a consideration for the future. We're currently in a
rental for at least the next year. I'd hate to just get a start and
never see the fruit. :-)

> One of these days I'm gonna try making a pie with diced dried apricots
> reconstituted in roselle juice (an inky-red sour hibiscus). I know
> you can buy dried roselle in the Latin markets there. Look at the
> black-and-white picture halfway down this page:
> http://www.hort.purdue.edu/newcrop/morton/roselle.html

That's interesting, and I really like dried apricots. As far as the
hibiscus, I used to drink a hibiscus tea at a vegetarian restaurant years
ago. It was delicious. I could imagine combining these for a pie. I'll
look for the roselle juice when I next go to a Latin market. They're
certainly not difficult to find here. I'm sure I could dilute it for a
tea as well.

How did you pie turn out?

>
> Bob

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Wayne wrote:

> zxcvbob > wrote in
> :
>
>
>>Can you grow blackberries there if you use drip irrigation? There's a
>>variety called "Youngberry" that is especially good and kind of sour.
>
>
> That might be a consideration for the future. We're currently in a
> rental for at least the next year. I'd hate to just get a start and
> never see the fruit. :-)
>
>
>>One of these days I'm gonna try making a pie with diced dried apricots
>>reconstituted in roselle juice (an inky-red sour hibiscus). I know
>>you can buy dried roselle in the Latin markets there. Look at the
>>black-and-white picture halfway down this page:
>>http://www.hort.purdue.edu/newcrop/morton/roselle.html
>
>
> That's interesting, and I really like dried apricots. As far as the
> hibiscus, I used to drink a hibiscus tea at a vegetarian restaurant years
> ago. It was delicious. I could imagine combining these for a pie. I'll
> look for the roselle juice when I next go to a Latin market. They're
> certainly not difficult to find here. I'm sure I could dilute it for a
> tea as well.

Look for dried roselle; the label will say something like "Flor de
Jamaica". Or if you're really lucky you might find it fresh but I doubt
it. Boil the dried roselle in water to extract the juice.

> How did you pie turn out?
>

It looks a lot better than I expected. I was kind of sloppy putting on
the top crust but it turned out OK anyway. I'll cut it tomorrow for
breakfast. If I cut it hot it will be too runny. It won't be cooled
down to "just warm enough" for at least an hour.

Bob

Wayne wrote:

> zxcvbob > wrote in
> :
>
>
>>Can you grow blackberries there if you use drip irrigation? There's a
>>variety called "Youngberry" that is especially good and kind of sour.
>
>
> That might be a consideration for the future. We're currently in a
> rental for at least the next year. I'd hate to just get a start and
> never see the fruit. :-)
>
>
>>One of these days I'm gonna try making a pie with diced dried apricots
>>reconstituted in roselle juice (an inky-red sour hibiscus). I know
>>you can buy dried roselle in the Latin markets there. Look at the
>>black-and-white picture halfway down this page:
>>http://www.hort.purdue.edu/newcrop/morton/roselle.html
>
>
> That's interesting, and I really like dried apricots. As far as the
> hibiscus, I used to drink a hibiscus tea at a vegetarian restaurant years
> ago. It was delicious. I could imagine combining these for a pie. I'll
> look for the roselle juice when I next go to a Latin market. They're
> certainly not difficult to find here. I'm sure I could dilute it for a
> tea as well.

Look for dried roselle; the label will say something like "Flor de
Jamaica". Or if you're really lucky you might find it fresh but I doubt
it. Boil the dried roselle in water to extract the juice.

> How did you pie turn out?
>

It looks a lot better than I expected. I was kind of sloppy putting on
the top crust but it turned out OK anyway. I'll cut it tomorrow for
breakfast. If I cut it hot it will be too runny. It won't be cooled
down to "just warm enough" for at least an hour.

Bob

In article >,
Melba's Jammin' > wrote:
(snip)
> Just took the Pepper Jelly out of the BWB, too. Leave us hope the set
> is there -- I'd hate for this to be "Pepper Glaze". :-/ I'm holding
> out hope that it'll jel when it's cold -- the stuff on the inside of the
> pan did. Cross your toes.

The set is there. :-)
--
-Barb, <www.jamlady.eboard.com> An update on 7/4/04.

I'm baking a huge cherry pie. Daughter picked a bunch of cherries
yesterday and pitted them. I picked a few more today and added them to
it so I'd have enough to use my biggest pie pan.

Gotta run, the timer's beeping...

Bob