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Weezie, I just made some peach jam last week. It turned out great. I used the Sure Jell recipe that came in the box of pectin, only I didn't use the Ever Fresh. I also freeze my jams, so I didn't run the jars through a boiling water bath, but just let them set for a day before putting them in the freezer. I've tried the Sure Jell freezer jams, but I prefer the cooked jam recipes.
One more thing, I didn't peel the peaches except for blemishes. I tried it last year and was really pleased with the resulting jam color. It's much richer. Besides I think when you peel them you also remove some of the flavor.
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Thanks Terry, sounds good, I even liked the one recipe under it for Applesauce Bran Cereal Muffins....
Question on the leaving the skins on.. What about the furry aspect of them, what does it do in the jam? Melt away, or what? ~sometimes I peel a part of it away that is really furry, then I do seem to forget about it and eat the rest....
I might try both and see?? IF I don't eat all the peaches first!
* * * * Weezie
Don't forget to be kind to strangers. For some who have done this have entertained angels without realizing it. - Bible - Hebrews 13:2
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I made peach jelly yesterday. It was very good. I had never heard of peach jelly before. Hubby is not fond of "chunks" in his jelly. He is such a pain sometimes!
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Weezie, I scrub my peaches really well under hot water to get rid of the Surround I had sprayed on it. It's organic, but leaves a white residue. Anyway, it seems that after a thorough scrubbing, the fuzziness is gone. Perhaps it's just matted down, but either way, once the jam is cooked there isn't any problem with texture or any noticable fuzziness.
* * * * Terry
May the force be with you Plants: 1370 | From: Copper Hill, Virginia | Registered: Apr 2004
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