Other Preserves I'm Working On

In addition to making jam, jelly, and butter from the free fruit I've gotten this past week or so, I've also got some jars of fruit that have been soaking in the fridge for a few weeks. The 99¢ store had some blemished fruit for a great price and I had some bottles of various liquors that we weren't using (but which were taking up valuable shelf space!), so I cut up the fruit and started them soaking in the liquids in the fridge. Now it's time to reclaim the fridge space!

I've already made some of it into preserves: Dates & Craisins in Moa Breakfast Beer as well as Nectarines in Ginger Ale with Honey.

(Yes, yes, I *know* that ginger ale isn't alcoholic, but I had a few cans of it and neither Bri nor I were drinking it, so I put it to good use.)

I've still got several jars of things in the fridge, so in the upcoming weeks, I'll be making:

• Apples in Honey Mead
• Apples in Rum
• Pears in Port Wine with Rosemary -- I'll need to pick out the rosemary before I blend that one, though, otherwise there will be woody stems in the jam and I don't think I want that. Ooh! I can save the rosemary and use it the next time I make roast pork loin -- that sounds good!
• Dates & Craisins in Port Wine
• Peaches in White Wine with Vanilla

For these, I blend the fruit & liquid in the blender and make jam/preserves/whatever-you-want-to-call-it-(but-it-ain't-jelly).