|Jackie Robinson played ball here in 1946 at Roosevelt Stadium, Jersey City.|
|The historic Loew's Theater stands proudly behind the canopied farmers.|
|The fountain is dry.|
The next day, my two friends and I set to work on a trio of recipes. We made a peach-cardamom jam, Moroccan-style preserved lemons, and dilly beans. The peach cardamom jam was almost preserves like in texture, and a bold spicy taste. The goal was to make a product that was lower in sugar and pectin, and this is what we did.
6 lbs of peaches
4 lbs sugar
3 tablespoons dry pectin ( 1 box)
1/4 cup lemon juice, fresh
1/4 teaspoon ground cardamom
Peel the peaches, and slice them into small pieces. We wanted a chunky texture. Put them into a very large preserving pan or dutch oven, and add the lemon juice. Cook over high heat until the fruit boils. Then add the pectin and the sugar. Bring to a boil again stirring well to dissolve the sugar. Add the cardamom and cook until the color darkens a little and the syrup thickens. Test for jell. Add a little more cardamom if you like. If the jam is too runny, cook at a steady boil for another four or five minutes, testing every 2 minutes. Yield: 8 half pints.
|We love the widemouth short half pint Ball jar.|
|A jar packed with lemon rinds, waiting to be filled and capped|
|The basic jar of string beans ready for different flavors.|