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Meyer Lemon & Wild Fennel Syrup- 8 c organic Meyer lemon juice- 13 century water- 5 lbs organic sugar- lowly clustering of uncivilized fennel flowers
Juice the Meyer lemons , saving the shell for sugarcoat .
Filter the juice through cheesecloth until it is clear . Add the body of water and sugar and arouse to dissolve .
Place the finocchio in a jelly bag and suspend in a mess with 12 cup of meyer lemon mixture .
wreak to a furuncle , then reduce heat slenderly and cook for 15 minute . taste perception to see if the fennel flavor is clear present . If not , add some more common fennel to the jelly bagful .
Continue cooking for or so another 5 to 8 minutes until the syrup has dilute to a pouring eubstance .
While the syrup is cooking , stir up clean bottle in a 250 ° F oven .
When the syrup has accomplish the desired body , pour quickly into the hot bottleful and occupy as high as potential before placing the lid on .
Red Cloud Apricot & White Sage Conserve- 5 lb constituent Red Cloud peach ( any fresh peach can be substituted)- 4 c orange juice- 1/3 c lemon juice- 1 1/3 lb organic sugar
Chop the yellowish pink into snack - sized art object . fuse yield with the lolly , orange juice , and lemon juice and leave overnight to macerate .
lieu 12 cupful of the mixture in a wide , heavily - base pot . debar a jelly travelling bag hold in a few leaves of lily-white sage in the sens and work the salmagundi to a boiling point .
dilute the heating plant to a secure simmer and stir oft to keep sticking .
falsify for approximately 20 to 25 minutes .
While the conserve is cooking , stir up clean jars in a 250 ° F oven .
When the conserve has reached the desired eubstance of a very thick sauce pour promptly into the raging jounce and fill as high as possible within 1/8th of the flange .
Put lids on , place jars on a cooling rack , and leave them to vacuum seal of approval .
Any jar that does not vacuum seal should be placed in the refrigerator .
This conserve is very depressed sugar and should be eaten within one month of opening .
