Winter stored fresh apples from your own trees, or bought supercheap at the farmers market when there is an abundance, need to be processed before they turn bad in spring. Making syrup is a great way. The syrup is a culinary experience, it is like cooking with honey instead of sugar. You will taste the difference.If you have never made apple syrup before, start with a can of frozen apple juice without sweeteners added, make fresh juice, then simmer till syrupy and taste.

Go to your local farmers market to find the juiciest peaches available, donut peaches and white peaches are the choice here in California. Peach syrup is a great way to add fresh peach flavor to breakfasts, desserts and for baking in winter. The high sugar content prevents the syrup from turning hard in the freezer, handy to use.#GlobalCookpadGames2024

Bring summer to your winter breakfast with Rose hip syrup on your pancakes, crepes, hot breakfast cereal, or yoghurt, or in your tea. One maple syrup size bottle is enough for a winter. The Vitamin C in rosehip syrup is gone after nine months.You can collect your own rosehips iin your garden by not cutting your dead roses in fall, and see if they develop rosehips. You can also plant rose hip bushes as a hedge, like Rosa Rugosa Alba, a hedge rose which produces the best rose hips. You can forage for rosehips in the woods, or order dried rosehips on amazon.

This is the first recipe my son made for his friends. He used locally grown ginger roots. He was ten years old. We still have his handwritten recipe. He made it in my recycled beer bottles with porcelain recloseable caps. His friends each got a bottle, they were impressed. When they opened them and the ginger ale fizzed, they pretended they drank real beer.#GlobalApron

Preserving Summer fruits as syrup is a great way to cook with their flavors year round. Syrups do not get solid in the freezer, they stay fresh and ready for cooking.#globalcookpadgames2024

Heavy winter winds blew all blood oranges off our tree and did damage to the not yet ripe lemons. We pickle lemons, we make blood orange marmelade and made blood orange simple syrup to preserve and cook with them year-round.We make a batch with five oranges and two lemons in a pan, weight them on a digital kitchen scale, then cut up and cover with water and simmer till the water has evaporated. We then add the same weight in cane sugar, plus same weight in water and boil, then cool and taste. Then condense till we have simple syrup thickness.Blood oranges here vary in sweetness from year to year. This wet winter, they needed more than their weight in sugar.#newyear2025 “Replace store bought foods with home made organics”

My boy has been making a gallon of this starting in 2004, around the Holidays, for everybody to enjoy. He makes it without hops, I add hops to mine. Here are both recipes. “ When you burp, mine tastes like ginger ale and yours like beer, Dad” He figured 30 cents a bottle in 2004, I figure $1 per bottle now, if you have to buy the hops, otherwise 90 cents. We use the gingerpeels as well, they have more nutrients than the flesh.

Our jams and jellies use no sugar and less natural sweetener so we get more grape jelly flavor, by using agave nectar instead of sugar. Your supermarket sells agave nectar, about $2 a cup. The only other ingredients you need are Clear Jel and lemon juice. We use Oregon State University Clear Jel from Nichols Nursery, a modified natural corn starch product. Clear Jel stays liquid in cooking and canning, allowing heat to penetrate and sterilize the liquid jelly inside the jar. It turns into solid smooth jelly when cooled when you use lemon juice as stabilizer.

The fluffiest white bread we bake is made in small loaves, and we have never made french toast before because it tastes too good fresh, but cookpad member’s Ricardo french toast recipe looked tempting, so we tried it with our own farm made ingredients, and 3/4” slices of bread, and it is a keeper. Thank you, Ricardo.Here is our version.

Run Golden Delicious or Granny Smith apple peels, cores, quartered, blemished and dropped apples in three pound batches through the tabletop press. Three lbs. of apples make a pint of juice. The left over mash is a special treat for the horses. Ten pounds of apples make one pound of apple syrup. Apple syrup is used to make Sauerbraten dishes.

Here is a three hundred year old method of making marmelade from bitter oranges, using the whole unpeeled citrus fruit. Meyer lemons are a type of bitter orange as well. Each whole Meyer lemon will make a delicious 3/4 cup carmelized marmelade, more orange flavored than lemon, and, nothing wasted.#CA2025

Up until recently, I had just been soaking ginger in honey, but my aunt taught me how to make ginger syrup.The amount of sugar used to make the candied ginger should be 20% the weight of the original amount of ginger used when making syrup.Adding 1 teaspoon lemon juice to the syrup makes it taste delicious (for ginger tea and sweets), but since the syrup can also be used for cooking, I decided that it's best to leave it out.Even after 1 day of soaking the ginger will produce a lot of extract, but don't be impatient! Allow the ginger to slowly soak for 5 days. It will result in a mildly spicy delicious syrup.While soaking in Step 3, give the jar a shake from time to time to dissolve the honey.In Step 5, remove the scum when simmering. Recipe by La Land