Tinkin' Yak Misses Recipe

Directions

Cut the sugar cube into pieces, and place over a bowl to keep moist. Fill a large blender, one (15 ounce) can or bottle, or a tall glass pitcher with 1/3 cup brown sugar. Remove the top of the canning jar with a spoon; place the canning jar in the blender. Pour the brown sugar mixture over the canning jars.

Load the blender with 2 tablespoons brown sugar. Set the canning jars to process at 5 minutes with a boiling water bottle, stirring occasionally, until not clumped. Cool for 1 minute. Pour lemon juice over the mixture, stirring just enough to keep juice from splattering on jars. Remove jars from their liquid nitrogen assembly and cool completely.

Heat a large skillet over medium heat. Add brown sugar cubes, and mix without stirring until deep brown. Stir in molasses, brown sugar, and corn syrup. Gradually distribute lemon juice into the skillet and continue mixing until juices are completely absorbed.

Remove jars from liquid nitrogen assembly and lay them onto a waxed surface to dry completely. Dust the lids with powdered sugar, and use a toothpick to insert the corkscrew into the canning jars. Pull rings free with wooden picks. Remove lids and stems. Brush lemon juice onto lids and rings using the toothpick to dab lines with lemon juice to seal. Allow lids to dry.

Carefully open jars with a fork. Remove canning jars from liquid nitrogen assembly. Cool thoroughly in the refrigerator. Place jars on waxed paper lined tray. Dust with powdered sugar. Dust lids and stems with lemon juice. Seal the jars by placing thumb and forefinger on top of the jars. Attach magnet to top of jars with toothpicks.

Brush lids with lemon juice and wine glaze to seal. Cool in refrigerator. Invert into tubes in warm glass jar. Place jars on serving platter, level with sides of jars. Keep jars refrigerated until serving. Refrigerate leftover marinade. Refrigerate leftover marinade before lifting jars.

To make lemon-lime flavored ginger glaze, combine lemon-lime soda (R) and orange-lime soda (R) in small amounts. Heat remaining lemon-lime glaze in small amounts. Mix lemon-lime glaze and ginger glaze in small quantities. Microwave maraschino cherries and glaze over medium heat for 30 seconds. Remove jars from maraschino cherries and toss with lemon-lime glaze. Serve with sliced oranges, if desired.

Preheat oven to 350 degrees F (175 degrees C). Remove cans from marinade and brush tops of jars with reserved lemon-lime glaze; discard. Drain remaining lemon-lime glaze and pour into jars with lids on. Place jars in canning jars, and fill with maraschino cherries, if desired. Serve immediately, or store and refrigerate up to two days.