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...
There’s apple butter on my ceiling. That’s the issue with making any kind of fruit butter on the stovetop. That’s the beauty, I learned while making a second batch, of apple butter in the slow cooker. It’s never hot enough to burble.
Captain Morgan Private Stock rum and brown sugar are the secret ingredients in these luscious, boozy, canned peaches. This recipe yields 8 quarts or 16 pints. Perfect for gift-giving if they last until the holidays.
Ah, vanilla. A baker’s gold. Have you ever wondered how vanilla extract came to be? I did. My curiosity as to what was in the little bottle at the store and what made it so darn EXPENSIVE led me here to share this experiment and history with you.
Preserving the harvest as it becomes available with a rumtopf, otherwise know as Bachelor's Jam (why should bachelors have all the fun?!). Seasonal fruit is added to the jar as it is harvested and a little sugar and rum is added to top it off!
Recipes for a basic Raspberry liqueur, as well as four other flavor combinations. These little red gems are what got us infusing and we haven't looked back. They are still one of our favorites. Do yourself a favor and infuse raspberries this season!
Use mini bottles of liquor to create your own vanilla extract. The best part of this approach is that you can use several types of alcohol, giving you a variety of extracts that are just right for your dish.
Homemade infusions have a fresh, natural flavor. And making your own better-than-storebought infused spirits is not some elaborate or expensive project. It's as easy as putting things in a jar, pouring booze on top, and waiting.