well, except for some t.v. shows, a magazine, some cookbooks, a cookware line, a restaurant, a few million dollars, etc. But besides that, she's got nothin'!
(She's got some pretty darn white teeth, too!)
I mention dear Paula, because she has given me my latest inspiration in my canning adventures. Right there on page 41 of the latest issue of Cooking with Paula Deen. Sweet Georgia Peach Honey - yum! I mean come on, how could I pass up something that sounded so perfect and so southern?!?
Sweet Georgia Peach Honey -makes 6 pints
1 large unpeeled orange (quartered and seeded)
1 unpeeled lemon (quartered and seeded)
12 cups of unpeeled peaches (pitted and chopped) approx. 20 peaches
8 cups of sugar
Add oranges and lemons in food processor and process until smooth. Add peaches, in batches, to lemon/orange mixture and pulse until smooth.
In a Dutch oven, combine peach mixture and sugar. Bring to a boil over medium-heat, stirring constantly to prevent scorching. Reduce heat to medium and cook, stirring frequently, 1 to 2 hours or until mixture is the color and texture of honey.
Follow standard canning procedures, processing 10 minutes in the water bath.
Oh Paula, thank you so much (or shall I thank your "Grandma Paul", who is credited in the magazine) for sharing this! It is delicious! And pretty!!
P.S. Perfect addition!
*Strawberry Preserves, Peach Honey, Blueberry Conserve