This time of year is excellent for receiving homegrown gifts from friends and neighbors.
I am always willing to accept donations of produce from my green-thumbed friends. What to do with a bag full of ripe peaches?
Make jam! Full disclosure. My friend Jason did all the heavy lifting on this recipe this week. I was the official taste tester. The jam would be a great topper to vanilla ice cream, or it would be great served simply on toast. Enjoy; stay well.
Ingredients
3 lb. Fresh Peaches
1 package powdered pectin 1.75 oz.
2 T Lemon Juice
5 C sugar
1/4 tsp allspice
1/4 tsp cinnamon
Directions
Sort and wash fully ripe peaches; remove stems, skins, bruises, and pits — crush peaches. Measure crushed peaches and place them into a large pot or dutch oven.
Add lemon juice and pectin; stir to incorporate completely. Place on high heat, constantly stirring, bring to a full rolling boil. Boil hard for 1 minute and continue to stir constantly.
Remove from heat; skim the foam off the surface. Pour the jam into sterile canning jars, fill the jars 1/4 inch from the top. Seal the jars and process for 5 minutes in a boiling water bath.
Natalie Feltz is an assistant professor of Culinary Arts at Pierpont Community & Technical College.
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Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
PLEASE TURN OFF YOUR CAPS LOCK.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.