Skip to main content

Peach, Honey and Mint Jam

Image
By
Peach, Honey and Mint Jam
(using instagram to mask my inability to take a good picture)

A few weeks ago, we bought a half bushel of peaches from Wilklow Orchards. Lots and lots of peaches. We put up gingered peaches, peaches in honey syrup and we froze a few bags of sliced peaches. For the first time, I also made a jam. I made the Ginger Peach Jam from Sherri Brook Vinton’s “Put ‘em Up!” (This is my FAVORITE canning cookbook right now. All of the peach recipes I used were from her book. Seriously, if you can or want to can or are thinking of canning, buy this book!).  For my first go at jam, it turned out pretty well.

I only made a handful of half-pints of the jam, so the next weekend, I bought a few more pounds of peaches. We had some mint from the market and Craig was kind of over the ginger, it was time for a different recipe. I had a specific idea in mind, but I couldn’t find exactly what I was looking for. Using the guidelines for developing your own recipes in the Pomona’s Pectin package and the directions in Vinton’s book, we ended up with a yummy Peach, Honey and Mint Jam.  Delicious on toast with Almond Butter!

Inspired by and adapted from Sherri Vinton's Ginger Peach Jam and Pomona's Pectin
6 cups peeled, pitted and chopped peaches (about 10-12 peaches)
¼ cup lemon juice
¼ cup water
1 ½ honey
½ cup mint
½ cup sugar
1 Tbl Pomona’s Pectin
1 Tbl calcium water (included with Pomona’s Pectin)

Mix the sugar and pectin in a small bowl. Set aside.

Bring the peaches, lemon juice, water and honey to a boil. With a potato masher, mash the peaches to a consistency of your liking. Stir in the sugar and pectin mixture and the mint. Return to a boil. Add calcium water and stir well. Remove from heat.

Ladle into jars and store in the fridge for three weeks. 

If canning, use ½ pint jars, leave ¼ inch of headspace and process for 10 minutes.

**Obviously, these are not thorough canning instructions. If you have never canned before, I recommend taking a class – to avoid poisoning yourself and your loved ones with botulism, there are a number of precautions you should take.**
Labels:

Comments

Post a Comment

Popular posts from this blog

Planning Ahead Week of 2/12/12

By
Another busy week and another week of failing to follow our meal plan. It seems like I'm starting to get caught up in late hours at work and overextending myself again. It's time to review those resolutions I made and start taking better care of myself. So, with that in mind, below is what we plan on making this week. Meal 1 - Roasted Chicken, onions and potatoes Meal 2 - Stirfry with chinese broccoli and mushrooms Meal 3 - Roasted turnips, shredded carrots with tahini dressing, couscous Meal 4 - Veggie burgers, kohlrabi salad Meal 5 - Enchiladas!! We have some friends coming over for dinner on Thursday and Craig is making homemade enchiladas - complete with homemade tortillas and enchilada sauce. Hot damn! We have some posts planned for the week, so be sure to check back.
Post a Comment
Read more

Using What You Can (or Freeze) - Radish and Corn Salad

By
Radish and Corn Salad A couple of weeks ago , I went a little nuts buying radishes. Thinking that they wouldn't be at the greenmarket too much longer, I bought quite a few bundles. Usually, I snack on radishes throughout the week, but given the amount I bought this time, I knew I was going to actually have to make something. I started flipping through Carol Gelles 1,000 Vegetarian Recipes . When Craig and I first moved in together, he was still a vegetarian. I bought this book then, to familiarize myself with some of the more common vegetarian recipes. I've used this book for years, but I don't think I've ever made a recipe from it exactly as specified. It's a great book to use for inspiration, and it seems to make it through every one of my annual cookbook purges. So, flipping through the book and looking at the frozen summer corn in my freezer, we put the following salad together. Radish and Corn Salad adapted from Carol Gelles "Red Radish Salad" serves...
Post a Comment
Read more

Planning Ahead Week of 1/29/12

By
what a difference a week makes! This is the time of year that it's a serious challenge to eat locally. Even though last week's snow has melted, the sun was shining and the temperature was in the 50's yesterday, it is still winter. Which means slim pickings at the market. And with the damage caused by Hurricane Irene last fall, there are even less offerings than usual. There is one vendor at our local market that has a greenhouse, so they sell greens - they have lettuces, arugula, kale and more. But they are so expensive! The greens are $5 for 1/4 pound. I'll treat us for one meal a week, but it's too much to buy all our veggies from them. I also try to spread my dollars around and make sure that I buy something from each of the vendors. It seems even more important this year, seeing that every single farmer at our market suffered damage from the hurricane. So that means a lot of cabbage, onions and potatoes. To be honest, I'm having a hard time coming up wi...
Post a Comment
Read more