We can trace the history of liqueurs, like this one, back to the 13th century, when alchemist monks first derived the spirits as healing medicines. Unlike the monks, we won't keep our recipe secret. Here's how to make your own Kahlúa-style liqueur.
This recipe recalls the very first preserves I ever made: pineapple lime jam. The rumor is that the result was so exquisite that my father-in-law ate it straight out of the jar. I’m sorry that it’s taken me nearly 6 years to revisit the combination.
Homemade spiced rum is very easy to make . . . all it requires is time for all the spices to do their magic. After a couple of minutes of work and two weeks of waiting and you end up with a tasty rum that can't be beat.
I couldn't resist canning plum pie filling! Now all I need to do is open jar, dump in shell and bake! I made with yellow plums, but you can use purple too. FYI a bit much sugar, BUT I use it as simple syrup...