|Von Thun's table|
I had two recipes for peaches from the Better Homes and Gardens Canning magazine - peach jalepeno pepper jelly, and peach jam with cardamom. I started with the jelly and Here is the recipe:
|Straining the juice with cheesecloth lined |
Cider vinegar, 1 cup
Jalepeno peppers, 3 or 4, seeded and chopped
Sugar, 5 cups
Liquid pectin, one 3 oz bag
Put chopped peaches in a large stockpot and mash with a potato masher. Add vinegar and chile peppers. Bring to boiling and reduce heat, then cook for at least 20 minutes until everything is very soft. Use a jelly bag or colander lined with cheesecloth, strain the mixture. You need 2 cups juice. Discard the solids.
Combine 2 cups juice with the sugar, and bring to a boil, stirring. Quickly stir in the liquid pectin. Bring to a boil again, stirring constantly for one minute. Remove from heat and skim the foam on the surface. Fill hot jars with hot jelly, wipe the rims and put on the lids. Process in a boiling water bath canner for 5 minutes. Makes 5 half pints (8oz jars).
|Top: Peach-jalepeno Jelly|
Botton: Apple-peppermint Jelly
The best jelly is clear and sparkling, from juice that has slowly dripped through the bag. I wanted every last drop of juice, so I squeezed the pulp almost dry and filtered it a second time 95% clear. When I tasted the juice wow, hot and sour and sweet, you have to try it!
The next batch, also from BH&G, was for peach jam with cardamom. See page 73 for the recipe.This brought back memories of a family vacation in Zanzibar in 2009.
|Peach Jam ready for lids|
few other animal species here and there. We carried umbrellas against the rain and traipsed through muddy fields, yet we saw everything from allspice to vanilla. The innkeeper made the jams herself using mango which grows abundantly. Peaches are similar in color and taste.