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Meyer Lemon & Wild Fennel Syrup- 8 c constituent Meyer lemon juice- 13 c water- 5 lbs constitutional sugar- little bunch of tempestuous finocchio flowers
Juice the Meyer lemons , salvage the shell for candying .
Filter the succus through cheesecloth until it is clear . Add the water and sugar and stir to dissolve .
Place the fennel in a jelly bag and suspend in a pot with 12 cups of meyer lemon yellow mixture .
Bring to a furuncle , then reduce heat slightly and ready for 15 minutes . Taste to see if the common fennel flavor is distinctly present . If not , tote up some more fennel to the jelly bag .
Continue fix for approximately another 5 to 8 minutes until the sirup has reduced to a pour consistency .
While the sirup is cookery , ignite uncontaminating bottles in a 250 ° F oven .
When the syrup has reached the hope consistence , pour out quickly into the hot bottles and sate as high as potential before placing the lid on .
Red Cloud Apricot & White Sage Conserve- 5 lb organic Red Cloud apricots ( any fresh apricot can be substituted)- 4 c orange juice- 1/3 c lemon juice- 1 1/3 lb constitutional scratch
Chop the apricots into bite - sized piece . Mix yield with the lolly , orange juice , and lemon tree juice and leave overnight to macerate .
Place 12 cup of the mix in a full , heavily - based raft . Suspend a jelly grip containing a few farewell of blanched sage in the pot and bring the mixture to a boil .
Reduce the heat to a strong simmer and conjure frequently to prevent sticking .
Cook for some 20 to 25 minutes .
While the conserve is cooking , wake uninfected jars in a 250 ° F oven .
When the conserve has reached the desire consistency of a very thick sauce rain cats and dogs quickly into the hot jars and fill as high as potential within 1/8th of the flange .
Put lids on , place jars on a cooling rack , and leave them to vacuum-clean seal .
Any jar that does not vacuum seal should be placed in the icebox .
This conserve is very low sugar and should be eat within one calendar month of scuttle .
