God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
Opening our home to others is a wonderful gift and a neglected discipline in the church. But we easily forget the whole point of hospitality. Think of it this way: Good hospital-ity is making your home a hospital. The idea is that friends and family and the wounded and weary people come to your home and leave helped and refreshed. And yet, too often hospitality is a nerve-wracking experience for hosts and guests alike. Instead of setting our guests at ease, we set them on edge by telling them how bad the food will be, and what a mess the house is, and how sorry we are for the kids’ behavior. We get worked up and crazy busy in all the wrong ways because we are more concerned about looking good than with doing good. So instead of our encouraging those we host, they feel compelled to encourage us with constant reassurances that everything is just fine. Opening our homes takes time, but it doesn’t have to take over our lives. Christian hospitality has much more to do with good relationships than with good food. There is a fine line between care and cumber. In many instances, less ado would serve better.
Kevin DeYoung
Banana Peach Jam
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Fruits
Jelly
1
Servings
INGREDIENTS
1
c
Mashed ripe bananas (about 3 medium)
3 1/4
c
Mashed ripe; peeled peaches (9 to 10 peaches)
1/2
c
Drained; finely chopped maraschino cherries
2
tb
Lemon juice
1
pk
(small) fruit pectin crystals (in Canada; 1 small box Certo)
6
c
Granulated sugar
INSTRUCTIONS
From: Pat Belanger <[email protected]>
Date: Thu, 22 Aug 1996 13:17:41 -0700
In large saucepan, combine bananas, peaches, chopped cherries and lemon
juice. Stir in pectin crystals. Bring to a boil over high heat, stirring
constantly until mixture comes to hard boil. At once, stir in sugar. Bring
to full rolling boil; boil hard for 1 minute, stirring constantly. Remove
from heat; skim off foam with metal spoon. Stir and skim for 5 minutes to
prevent floating fruit. Pour into hot sterilized jars leaving 1/4 inch
headspace. Cover while hot with sterilized two piece meal lids with new
centres. Cool completely and then check to make sure lids have sealed.
Label and store. Makes about 8 cups.
EAT-L Digest 21 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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