Over the past couple of months, I've made several trips to my favorite farm to get peaches. Jaemor Farms is located in the Georgia Mountains, about an hour and a half from me, and it's one of my favorite places to go for peaches, apples and pumpkins. These are Georgia peaches at their finest! I tried three different types of peaches this season and I liked each one.
The peaches ripened so quickly, we couldn't eat them fast enough. So, I made jam, Peach Cobbler and more jam. I also cut up and froze some for later use. Then, I went back and got more peaches and made something different with them. I'll be posting about that for the tigress can jam.
I sent a jar of this Peach Lavender Jam to my Jam Exchange Partner for Steph Chows’ 2nd Annual Jam Exchange. I wanted to send a special jam and this one fit the bill. I also sent some Cherry Preserves and Cantaloupe Preserves.
Peach Lavender Jam
Makes: 6 cups
Recipe from The Complete Book of Small-Batch Preserving by Ellie Topp and Margaret Howard.
I think you'll like this jam. It is very fragrant and tasty as well. I was a little concerned that the lavender would overpower the flavor of the peaches, but it actually enhances it. The aroma was heavenly while this jam was cooking. In fact, I made the recipe twice and wanted to make more because it smells and tastes so good, but then my practical side decided that 13 half-pints was plenty.
Ingredients:
2 tbsp dried lavender flowers
1/2 cup boiling water
4 cups finely chopped peaches (about 5-6 medium peaches)
2 tbsp lemon juice
6 cups granulated sugar
1 pouch liquid fruit pectin
Directions:
Place lavender flowers in a small bowl. Pour boiling water over flowers and steep for 20 minutes.
Strain and discard flowers.
Combine lavender liquid, peaches, lemon juice and sugar in a very large stainless steel or enamel saucepan.
Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly.
Remove from heat and stir in pectin.
Ladle into hot jars and process for 10 minutes. If you live in a higher altitude or need more detailed instructions on water-bath canning, please refer to the instructions at the National Center for Home Preservation.
Turn off the heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year - that is, if it lasts that long.
Happy Canning and Baking!
Cathy
Here are some of the references I use in my canning adventures. You might enjoy them as well:
No comments:
Post a Comment