We're Jammin'

It's been a little busy here in the 'hood. I'm 'pearly' hanging in here...

It all started when Regina sent out a call on FB for anyone wanting pears. The gang at Energeia Vineyards still has some pear trees left, enough to have bountiful fruit. So I went up to Underwood and got me a load of Bartletts and Anjous. Of course, this meant I had to DO something with them all. SO...

May I introduce you to Pear Butter, cooking away merrily on the stove.


Also, Poached Pears in Red Wine and Roasted Pear Chutney.


And, Ginger Pear Preserves. I love the color of this! It tastes pretty zippy, lots of ginger.


I had to go out and buy more jars and more sugar to finish the project.

I dried three racks of pear slices in my wonderful oven, which has a dehydrate setting. And I made a double batch of pear bread. I recommend toasting it, with a slice of melted cheddar on top. The rest of the green anjous are in my garage fridge, staying cool until I need them. I'm peared out right now. This box was FULL. And I had a cloth grocery bag full of greenies...


Thank you Regina and Lynette, for the mimosa to get started, and to James and John for their entertainment in the orchard. And for all the pears. Sorry I didn't stay longer and pick more (not really), but when the yellow jackets got stirred up, it was time for me to leave. I have some jars set aside for you all.

I'd say it was a productive week. Now to deal with all my apples. Thank God I only have two trees, and only one of them is loaded...