Peach Honey

Here is a quick and easy recipe for 'peach honey' from Wendy Poyner.

" I really like it because it uses all of the leftover 'stuff' from making your peach jam, peach slices etc...

• You simply take all of the leftovers, skins, bruises, everything except the seeds.  
• Cover with about an inch of water in a pot and boil them down good and hard, until their is no more meat on the skins (about 10 minutes). 
• I ran the skins thru the food mill just to make sure I got all the peachy goodness out of them. 
• What you have left is peach juice.  
• You then measure your juice, whatever amount you have add 1/2 that amount in sugar.  
• So if you have 8 cups of juice add 4 cups of sugar.  
• You then boil down you juice/sugar mix until it is the consistency of honey.  

It took me 45 minutes to an hour of good hard boiling.  Then put into jars and water bath.  It tastes just like peach honey.  It is divine on pancakes and biscuits!!  And I feel great about using every bit of fruit!"

I adore when someone takes the time to use all their fruit. So much these days goes to waste.
Thank you Wendy for this handy share.

Cherry Lime Syrup

Cherry Limeade

Here is a great little recipe for something different. This is why I love the cnning community so much. the shares and the different approaches. 

2 cups sugar
1 cup water 
zest of 2 limes (I used a vegetable peeler to get off the zest as you get so much more that way.)
1 cup lime juice
3 cups cherries 

Combine all the ingredients except for the lime juice in a saucepan. Heat the mixture over very low heat, stirring occasionally, until the sugar is dissolved. 
Bring the syrup to a boil & boil until it reaches the soft ball stage or 235 degrees on a jelly thermometer.
Add the lime juice to the saucepan & bring the syrup to a boil.
Pour it through a tea strainer into pint mason jars. 
Add lids & rings & process the jars in a boiling water bath for 10 minutes. 

Makes about 2 to 2 1/1 pints of syrup. (We had the cherries from our bush that we couldn't get off the pit as they were too small so we just put them in there whole. I've heard that it's not best to do that, but I have also read where it doesn't hurt, so I did it that way anyway. Any tart cherry would work for this recipe though.) 

Thank you  so much Michele