Capturing summer in a jar

Yesterday we talked about a man who revolutionized marketing.
Today we’ll take a break to talk about capturing summer in a jar.
When I was in Israel, I fell in love with their fig preserves.
When we moved to South Carolina, my sons and I planted a fig tree.
Over the years that tree has grown. It bears great fruit each summer.
The crop does not last long. But you can enjoy it all year — in a jar.
Here’s our fig preserves recipe. You can use any fruit you like.
The Bellunes’ Fig Preserves
6 pounds figs, washed and stemmed
6 pounds sweetener (sugar or Splenda)
1 cup water
3 thinly sliced lemons, seeds removed
6 pint jars with sealable lids
Pour sweetner over figs and leave covered overnight.
Cook figs in water over low heat until sweetner is dissolved.
Reduce heat, stirring to prevent sticking. Add sliced lemons.
Cover and cook at low heat 2-3 hours to thicken syrup.
Pour into hot, sterilized jars. Seal according to directions with jars.
Serve with hot buttered croissants or Texas toast. Yuuum.
Next week we’ll talk about a man who revolutionized our thinking.
For more about revolutionary thinking, click here.

Peach cobbler like Mom used to make

Yesterday we talked about the danger of competing on price.
Today we’re going to take a break for a favorite recipe.
This one’s for peach cobbler made with fresh peaches.
I recommend South Carolina peaches. They’re the best.
Use Splenda instead of sugar. That cuts the calories.
South Carolina Peach Cobbler (for 4)
6 large fresh peaches peeled and thinly sliced
1 cup Splenda, divided in half
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
2 tsp cornstarch
1 cup all-purpose flour
1 teaspoon baking powder
6 tbsp melted butter
1/4 cup boiling water
3 tbsp Splenda & 1 tsp cinnamon mixed for topping
Preheat oven to 425°F.
Mix peaches, 1/2 cup Splenda, cinnamon, nutmeg and cornstarch.
Transfer to 2 quart greased baking dish.
Mix flour, 1/2 cup Splenda, butter and baking powder.
Add water and stir. Spread topping over peach mixture.
Sprinkle with Splenda and cinnamon mix.
Bake 30 minutes or until topping is golden brown.
Serve with vanilla ice cream and coffee. Yuuum.
Next week, we’ll talk more about your life’s great purpose.
For more about that, click here.