June Taylor’s Meyer Lemon & Wild Fennel Syrup
Meyer Lemon & Wild Fennel Syrup- 8 c organic Meyer lemon juice
- 13 c water
- 5 lbs organic sugar
- small bunch of wild fennel flowers
Juice the Meyer lemons, saving the shells for candying.
Filter the juice 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 mixture.
Bring to a boil, then reduce heat slightly and cook for 15 minutes. Taste to see if the fennel flavor is clearly present. If not, add some more fennel to the jelly bag.
Continue cooking for approximately another 5 to 8 minutes until the syrup has reduced to a pouring consistency.
While the syrup is cooking, heat clean bottles in a 250° F oven.
When the syrup has reached the desired consistency, pour quickly into the hot bottles and fill as high as possible before placing the lids on.
June Taylor’s Red Cloud Apricot & White Sage Conserve
Red Cloud Apricot & White Sage Conserve- 5 lbs organic Red Cloud apricots (any fresh apricots can be substituted)
- 4 c orange juice
- 1/3 c lemon juice
- 1 1/3 lb organic sugar
Chop the apricots into bite-sized pieces. Mix fruit with the sugar, orange juice, and lemon juice and leave overnight to macerate.
Place 12 cups of the mixture in a wide, heavy-based pot. Suspend a jelly bag containing a few leaves of white sage in the pot and bring the mixture to a boil.
Reduce the heat to a strong simmer and stir frequently to prevent sticking.
Cook for approximately 20 to 25 minutes.
While the conserve is cooking, heat clean jars in a 250° F oven.
When the conserve has reached the desired consistency of a very thick sauce pour quickly into the hot jars and fill as high as possible within 1/8th of the rim.
Put lids on, place jars on a cooling rack, and leave them to vacuum seal.
Any jar that does not vacuum seal should be placed in the refrigerator.
This conserve is very low sugar and should be eaten within one month of opening.