This isn’t really a recipe as much as description of a thing that you may find useful.  What you do is, you take a bunch of lemons, as many as you can fit in a container you can seal.  Peel them and keep the peels.  Pat the peels dry (we don’t need the meat of… Continue reading Lemon Sugar

This will be a running tally of the different kinds of fruit preserves I’ve made.  Ratios for spices will be given for 1 cup of fruit, except later when I started to experiment more. A note on making jams: you want to temp at least 218 F, 220 F if you have the patience. I… Continue reading Fruit Preserves