Kansas Preserves with Sorghum Syrup Recipe

Enlarge Image Image Gallery The flavor of this preserve might be too strong and bitter for some palates, therefore, make this preserve in a small batch and store in the refrigerator, using up within a week. Photo By Fotolia/anitasstudio

The spiced peaches and icebox pickles, dilly beans and tomatoes in every shape and form, the blackberry jam and hot pepper jelly—it’s summer, and a whole world of summers past, in a jar. Pack the pantry the way Grandma did, and put away the sweetest fruits and preserves, the most tender savory vegetables, the taste of the sunny day and the scent of the crisp harvest air, with more than 250 blue-ribbon canning and preserving recipes culled from The Farmer’s Wife magazine. Along with instructions for canning and preserving fruits and vegetables from your garden or the farmer’s market, The Farmer’s Wife Canning and Preserving Cookbook (Voyageur Press, 2009), like an old family friend, offers recipes for using the tomato sauce, raspberry jam, peaches, and other tasty fruits and vegetables that you’ve “put by.” The following recipe comes from the section, “Other Preserved Fruits and Fruit Products.” 

You can purchase this book from the GRIT store: The Farmer’s Wife Canning and Preserving Cookbook. 

Kansas Preserves with Sorghum Syrup Recipe

The flavor of this preserve might be too strong and bitter for some palates; additionally, there is no recommended processing time for the mixture. Therefore, make this preserve in a small batch and store in the refrigerator, using up within a week.