So we got the red cabinet of our dreams, and marked down another hundred dollars! $499 for a cabinet that was originally $1000…gotta love a deal. We have seven days to pick it up, which is a good thing because we have no idea how we are going to transport the damn thing.
Yesterday despite my kitchen equipment in disarray, I still managed to whip up some tasty things. Why don’t we can our own jams anymore? It’s very easy, for this recipe all you need is some canning jars, and a few basic ingredients. More and more people have been finding problems with pectin so this recipe does not use pectin!
Homemade Peach Jam:
- 3 1/2 pounds peaches (8 to 10), peeled, halved, pitted, and cut into chunks
- 1 1/4 pounds sugar (scant 3 cups)
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- Coarse salt
- big bowl of ice water
First bring a large pot of water to boil, put your canning jars in for at least 10 min to sanitize them. Remove them to a cool rack. Cut an x-marks-the spot on the bottom of the peaches and then dunk the peaches in the boiling water. 40sec to a min should do, remove to a ice water and then one by one easily remove the skins. Pulse in a food processor until chunky.
Transfer to a small saucepan, and add sugar, lemon juice, and 1/2 teaspoon salt. Bring to a boil, stirring frequently. Boil, continuing to stir, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a spoon when lifted, about 12 minutes.
Fill cans with jam but leave at least a 1/4 inch at the top. Screw on the lids but not too tightly. Dunk jars in boiling water with at least an inch above them for 10-15 min. Remove cans to cooling rack, the jars should have an audible pop to ensure they are airtight. If any jars did not seal store in fridge for up to 6 months! Enjoy