flowerbug
Garden Master
either apricots or plums dried make excellent snacks. just have to go light on them until the body adjusts... 
Toast!
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digitS'
Garden Master
It likely has to do with numbers.
Would it be easy for me to eat 7 prunes at snack time? Sure. Better not!
Would it be easy for me to eat 7 plums at snack time?
Naw. Maybe 2 or 3.
Steve
Would it be easy for me to eat 7 prunes at snack time? Sure. Better not!
Would it be easy for me to eat 7 plums at snack time?
Naw. Maybe 2 or 3.Steve
so lucky
Garden Master
Ya'll are making me wish I still ate bread. I usually don't miss it, except I used to have a piece of cinnamon bread toast every morning with my coffee. Now I just have coffee. Then after a couple hours I have eggs and sausage. But still no toast.
Then after a couple hours I have eggs and sausage. But still no toast. 
valley ranch
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apricots or plums dried ~ 7 ~ 8 ~ 10 shod ga seram ~ I like them a lot ```
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Prairie Rose
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The couple of times I've tried sugarless jam, the results have been poor. But in most cases I was using store bought fruit that is picked far from ripe. I have a peach tree that I'm anxiously awaiting peaches from, but it's only two years old. Just a couple tiny jars of peach jam will last me all year!
misfitmorgan
Attractive To Bees
I don't know if I have a favorite. Normally we make strawberry freezer jam or strawberry rhubarb but I didn't get out in time to pick strawberries this year. So this year I made plum jam and apple butter, two of my favorites also.
BTW the EASIEST way to make any butter is in a crockpot, no splatter and hardly any stirring. I made 7 pints mid-october from honey crisp and mac apples off our trees.
My apple butter recipe
Peel core and slice apples(I have one of those machines) fill crockpot until almost packed full(in mine about 6cups) Add 1/2 cup water, 1/2 cup brown sugar, cinnamon, ginger, few grains of nutmeg and ground clove and a sprinkle of salt. Cook on low for 10 hours or high for 5-6hrs, stirring once every hour and once every 30 minutes for the last hour. Let cool for a bit then put it in your blender(i use a ninja) and blend until smooth. You can freeze or can it. The entire amount of work is maybe 30 minutes including prepping apples. I dont measure the spices so I dont have actual amounts, probly 1 T cinnamon and 1 t ginger.
You can also make apple sauce the same way.....or if you want two products from your apples. Peel/core/slice apples dump in a large stock pot add water to cover apples add about 1 cup of sugar(per dozen apples) and boil stirring occasionally until apples are mush and broken down. Strain mash thru clean flour sack towel sitting in a colander with a large pot under it. Spice mash(applesauce) to your preference (sugar may need adjusted) then can or freeze. The liquid in the large pot....it's apple cider. Place pot on burner and spice to taste(usually cinnamon) then can, freeze or drink.
Speaking of toast....anyone here ever tried Japanese milk bread? It's the only bread we have now(don't buy store bread) and it is so good, we literally fight over it. The two of us go thru a loaf about every 4-5 days.
BTW the EASIEST way to make any butter is in a crockpot, no splatter and hardly any stirring. I made 7 pints mid-october from honey crisp and mac apples off our trees.
My apple butter recipe
Peel core and slice apples(I have one of those machines) fill crockpot until almost packed full(in mine about 6cups) Add 1/2 cup water, 1/2 cup brown sugar, cinnamon, ginger, few grains of nutmeg and ground clove and a sprinkle of salt. Cook on low for 10 hours or high for 5-6hrs, stirring once every hour and once every 30 minutes for the last hour. Let cool for a bit then put it in your blender(i use a ninja) and blend until smooth. You can freeze or can it. The entire amount of work is maybe 30 minutes including prepping apples. I dont measure the spices so I dont have actual amounts, probly 1 T cinnamon and 1 t ginger.
You can also make apple sauce the same way.....or if you want two products from your apples. Peel/core/slice apples dump in a large stock pot add water to cover apples add about 1 cup of sugar(per dozen apples) and boil stirring occasionally until apples are mush and broken down. Strain mash thru clean flour sack towel sitting in a colander with a large pot under it. Spice mash(applesauce) to your preference (sugar may need adjusted) then can or freeze. The liquid in the large pot....it's apple cider. Place pot on burner and spice to taste(usually cinnamon) then can, freeze or drink.
Speaking of toast....anyone here ever tried Japanese milk bread? It's the only bread we have now(don't buy store bread) and it is so good, we literally fight over it. The two of us go thru a loaf about every 4-5 days.
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digitS'
Garden Master
Don't know about Japanese milk bread, @misfitmorgan .
Wanted to comment on ginger, first. I like ginger. Ginger ale has become my soft drink of choice but sliced ginger is included in most stir-fries, etc. And, for the 4th or 5th summer, I've had ginger growing in the greenhouse. That works! Harvested roots recently.
Anyway, I guess that I don't much like nutmeg, although it's in my pumpkin pies. I've yet to try ginger in AppleButter but I wanted PearButter to have a flavor, different from if it was made with apples. So, ginger is included in that recipe.
Lots of folks have more skill than I do with food preservation. I should carry a note around to the thrift stores re: the size of a lid to replace the one for my little crockpot. We have two slow cookers. One might be trusted not to burn contents with lots of sugar. The other slow cooker would likely be perfect for using. I'm a little intimidated by it, however. It's one of those pressure cooker / slow cooker combos. I'm not at all familiar with the pressure cooking and DW prefers the other slow cooker. Gotta get my crockpot back on line!
Steve
Wanted to comment on ginger, first. I like ginger. Ginger ale has become my soft drink of choice but sliced ginger is included in most stir-fries, etc. And, for the 4th or 5th summer, I've had ginger growing in the greenhouse. That works! Harvested roots recently
.Anyway, I guess that I don't much like nutmeg, although it's in my pumpkin pies. I've yet to try ginger in AppleButter but I wanted PearButter to have a flavor, different from if it was made with apples. So, ginger is included in that recipe.
Lots of folks have more skill than I do with food preservation. I should carry a note around to the thrift stores re: the size of a lid to replace the one for my little crockpot. We have two slow cookers. One might be trusted not to burn contents with lots of sugar. The other slow cooker would likely be perfect for using. I'm a little intimidated by it, however. It's one of those pressure cooker / slow cooker combos. I'm not at all familiar with the pressure cooking and DW prefers the other slow cooker. Gotta get my crockpot back on line!
Steve
flowerbug
Garden Master
looked up Japanese milk bread. thanks! sounds similar to a roll recipe we use. good!
valley ranch
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I like a spoon of jam with Sunny side up Eggs and good cup O coffee ~ toast is welcome with that plate ~ last couple times ~ Tabasco Sauce on the eggs was very nice ```
misfitmorgan
Attractive To Bees
Don't know about Japanese milk bread, @misfitmorgan .
Wanted to comment on ginger, first. I like ginger. Ginger ale has become my soft drink of choice but sliced ginger is included in most stir-fries, etc. And, for the 4th or 5th summer, I've had ginger growing in the greenhouse. That works! Harvested roots recently
Anyway, I guess that I don't much like nutmeg, although it's in my pumpkin pies. I've yet to try ginger in AppleButter but I wanted PearButter to have a flavor, different from if it was made with apples. So, ginger is included in that recipe.
Lots of folks have more skill than I do with food preservation. I should carry a note around to the thrift stores re: the size of a lid to replace the one for my little crockpot. We have two slow cookers. One might be trusted not to burn contents with lots of sugar. The other slow cooker would likely be perfect for using. I'm a little intimidated by it, however. It's one of those pressure cooker / slow cooker combos. I'm not at all familiar with the pressure cooking and DW prefers the other slow cooker. Gotta get my crockpot back on line!
Steve
I love cinnamon and I love ginger so i put them in lots of things, sweet and savory. My favorite for ginger is one you mentioned stir-fry
Also am not a fan of nutmeg thats why i only put a couple of grains of nutmeg just enough for a light background flavor that compliments it and not overpowers it. I do like cloves but i like it best on pork, like shredded pork and gravy over mashed taters. Pork with cloves and cloves with wine in tomato bases I learned when I live in Greece
I'm making myself hungry
