 |
Growing up with a peach orchard next door,
I was spoiled with eating peaches straight from the tree.
We would fight the bees for the very best ones
and it was totally worth it. :)
This jam is a favorite of anyone who tries it.
There is something special about opening a jar and smelling summer...
especially on a cold and rainy day in Oregon.
It reminds us that we endure the rain,
so that our trees can produce these little golden beauties.
And we always endure.
Of course, the jam definitely helps keep our spirits high.
4 cups chopped or coarsely ground pitted peaches
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 box of pectin
6 cups sugar
Directions:
1. Prepare peaches: Peel the peaches or use a quick water bath to remove the skins. Then remove the pits and chop peaches into small chunks or run it through a food processor. Just be careful...Only pulse a few times or until you get the consistency that you like. I prefer to have a little fruit texture in my jam.
2. Measure 4 cups of peaches, add one box of pectin and a teaspoon of vegan margarine.
3. Bring the mixture to a hard boil, stirring continually.
3. Bring the mixture to a hard boil, stirring continually.
4. Add pre-measured sugar and bring to a boil, stirring constantly.
5. Boil mixture for 2 minute, continuing to stir constantly.
6. Remove from the heat and skim off the foam.
7. Add the spices and stir to combine.
7. Add the spices and stir to combine.
8. Pour into sterilized jars and prepare according to National Center for Home Food Preservation.
9. Process the jars in a boiling water bath for 10-20 minutes, depending on the size of your jars.
Yield: approx. 6 cups.
9. Process the jars in a boiling water bath for 10-20 minutes, depending on the size of your jars.
Yield: approx. 6 cups.
No comments:
Post a Comment