I have a steam juicer and a couple of food mills, all of which come into play in good fruit years. The grapes do especially well in the steamer. We've been avoiding buying a cider mill/press,but will probably break down and do it this year if the fruit set is good on the apple trees. We have been successful making apple juice, pear nectar and wine, but can't make real cider without raw juice. For that you need an apple grinder/press.

Is it a drink, a fruit topping, a jam??? It sounds very yummy but with no pictures I have no idea what it is.

Thanks everyone for your help.....And Carol that peach and pepper relish looks great and may be up next for some trial runs. Here is what I ended up with (my heavily amended hab gold recipe..;)) 4 cups peach nectar (45%fruit juice) 4 cups apricot nectar (45% fruit juice) 1 cup black cherry extract 1 cup each diced finely (used food processer for finer dice) of dried peaches, dried apricots, and dried tart cherries 2 cup finely chopped onion 1/2 cup finely chopped fatalli peppers 3 cups vinegar 7 cups sugar *still let sit overnight like original recipe* I let the fruit juices simmer while I did the chopping and that reduced their volumes a bit. I found that using the food processor on the dried fruit worked wonderfully. I eliminated the red bell pepper because with the addition of all that fruit the flavor was lost plus I wanted to make sure you got some onion flavor and this allowed me to increase my onion amount. I used fatalli pepper which is awesomely hot (one of the very hottest habaneros) but with all that sugar which counteracts the capsaicin, it is actually only reasonably hot. I left the pectin out because with all that sugar I was able to just cook to 225 degrees or so and it turned out just syrupy/glazy just like I wanted. Plus the extra fruit juices added some volume so this batch was not soooo chunky and full as the last batch. Tried some on some shrimp last night and it was wonderful. We just used it as a glaze in the last few minutes of cooking time. I was licking my fingers the whole time. Thanks everyone again for your help Kendra

Chocolate Walnut Fudge Serves: 25    1 (14-ounce) can sweetened condensed milk    1/3 cup agave nectar    1 pinch salt    12 ounces semisweet chocolate chips    1 cup coarsely chopped walnuts (4 ounces)  Mix sweetened condensed milk and agave in a small saucepan and stir to blend. Add a large pinch of salt. Bring mixture just to a boil, stirring with a wooden spoon until smooth. Add chocolate chips and lower heat to a simmer. Cook, stirring constantly, until chocolate melts completely and mixture is smooth. Stir in walnuts. Pour the warm mixture into an 8 x 8-inch pan and smooth the top with a butter knife. Let cool and refrigerate until cold. Cut into 25 squares. ____________________________________________________________________ Banana Loaf Made With Spelt Flour Recipe Ingredients  1/2 cup butter at room temperature  1 cup or less light/golden brown sugar  2 organic eggs, beaten  1 tsp. vanilla (optional)  2 cups Spelt flour  1 tsp. baking soda preferably aluminum-free  1/2 tsp. salt  2 or 3 very ripe organic bananas, mashed  1/2 cup chopped walnuts (optional) Directions Pre-heat oven to 350 degrees F. Beat butter and sugar together until creamy. Add eggs and vanilla and beat well. Stir in dry ingredients. Blend bananas and walnuts and mix gently. Bake in a well greased and lightly dusted 5 x 9 inch loaf pan or three 3 x 5 inch loaf pans. Bake for one hour or until toothpick comes out clean. Lessen the baking time for the smaller loaf pans. NOTE: When using spelt flour as a substitute for All-purpose or whole wheat flour, always remember that spelt requires approximately 25% less liquid. You can either reduce the liquid by 25% or add 25% more spelt flour than your recipe calls for.