Pear and Cranberry Preserves and Buttermilk Syrup

All this is copy and pasted recipes from momzoo.blogspot.com (she has pretty pictures.)  But I am heading out to pick a pear tree, and thought this would be great to try.  It looked amazing in the jars.

Pear and Cranberry Preserves
Here is the recipe from the "Ball Complete Book of Home Preserving"


3 cups crushed cored peeled pears

2/3 cup coarsely chopped dried cranberries

1/4 cup unsweetened apple juice

1/4 cup lemon juice

5 1/2 cup sugar (wowza!)

1 tsp cinnamon

1 pouch liquid pectin

In a large stainless steel pot combine all ingredients except the pectin. Over high heat, stirring constantly, bring to a full rolling boil, one that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly for 1 minute.

Remove from heat, process 10 minutes (depending on elevation).


Buttermilk Syrup recipe

This syrup is super sweet, super buttery and down right yummy! It is very simple to make and usually I whip it up while frying pancakes in the morning, however it can be made ahead and kept in the refrigerator.

Here are the ingredients:

1 cup Butter

1 cup Sugar

1/2 cup Buttermilk

1 tsp vanilla

1/2 tsp baking soda


First, melt the butter.

Then add sugar and milk, whisk together and bring to a boil.

It will be creamy and frothy

Once the butter mixture is boiling, take it off the heat and add vanilla and baking soda.

The baking soda will make the mixture very foamy and big (for lack of a better word), so make sure you watch it so it won't bubble over the sides of the pan (using a big pan helps)

Serve nice and hot

What to do with all those now frozen green tomatoes...

1 onion


3 cloves garlic shopping list

8 green tomatoes shopping list

2 jalapenos shopping list

juice of 1 lime shopping list

salt shopping list


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Preheat the oven to 350 degrees. Put a little olive oil in two baking dishes. Leave the skin of the onion on. Slice it in half and put the onion in the baking dish, cut side down. LEave the peels on the garlic. Slice the tops quarter-inch off the cloves of garlic off. Put the garlic in sliver foil, pour a little oil over the cloves, and close the silver foil. Put it in the baking dish. Place the jalapenos and green tomatoes in the second baking dish. Bake for an hour, until the cut edges of the onion are brown and carmelized, and the garlic is squishy and golden. Bake the jalapenos and tomatoes for twenty minutes, until slightly softened.

When cool enough to handle, remove the skins from the onions and garlic. Mince the onion into a mushy paste. Chop the tomatoes to small, quarter-inch pieces. (Note: if you are using a blender or a food processor instead of a mortar and pestle, you can chop the onion and tomatoes very coarsely.) Remove the stems from the jalapenos, slice them lengthwise, and remove the gills and most of the seeds. (Leaving more seeds will make the salsa hotter).

If available, place all in the ingredients in a matate, a stone mortar and pestle. Or use a blender or food processor. Grind or chop until pureed, though still chunky. Add lime juice and salt to taste.