Kountrygirl Farm

Birds, Bees, Flowers, Trees...and Goats

Sauces, Dips, and Spices

Honey Simple Syrup

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Honey Simple Syrup

Ingredients

1 cup honey

1/4 cup water

Instructions

Add honey and water to a small pan.

Heat on low until water evaporates and honey is a syrup consistency, about an hour.

Tips:1. Add a Jalepeño for a spicy alternative. Great in a Margarita 2. Or try garlic infused honey in a Bloody Mary.

Low sugar plum jam

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INGREDIENTS

  • 4 1/2 cups pitted, chopped plums
  • 1/2 cup water
  • 2 1/2 cups Demerara sugar
  • 1/2 teaspoon butter
  • 1 (1.75 ounce) package Pamona’s Universal powdered fruit pectin (comes with calcium powder)
  • 1 teaspoon calcium water.
  • 8 each half-pint canning jars with lids and rings

INSTRUCTIONS

  1. Place the plums and water into a large pot, and bring to a boil. Reduce heat to medium-low, cover, and simmer for 5 minutes. Stir in the sugar, and add butter to reduce foaming, if needed. Bring the mixture to a full, rolling boil over high heat, stirring constantly, and then mix in the pectin and calcium water quickly. Return the jam to a full boil, and boil for 1 minute, stirring constantly. Remove from heat, and skim off and discard any foam.
  2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the plum jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Refrigerate opened jars for up to 3 weeks.