Clara made this batch of jam today from white peaches and three pale apricots from the grocery store. I'd never seen such yellow apricots, and they smelled like honeysuckle.
Jam-making is so rewarding, I think. The pleasant sense of having prepared for winter, the beautiful glowing jars, the tasty extra spoonfuls that need to be eaten right away--they can all be yours for less than an hour's work.
Could you share the recipe please?!
ReplyDeleteCeleste
I love how little that one is in front! Very cute!
ReplyDeleteI enjoyed some peach jam this cold July morning, it's nice to see Clara's at the end of this cold day.
ReplyDeleteLess than an hour? I have only done this once, in Salt Lake City. The house we rented when we first moved there gave me my first, and sadly only, experience of an enormous apricot tree. It was like your worst zucchini experience x 10. I totally loved the jam I made, but I seem to remember a whole day at hot work. What is the one-hour secret, please?
ReplyDeleteGood job, Clara! I made two batches of strawberry freezer jam earlier this season, using native berries that we picked ourselves. It tastes wonderful but with seven children it's already almost gone...
ReplyDeleteCeleste, we just follow the recipe inside the box of Sure-Jell. Shelley, maybe you made more than one batch? Each batch takes about five minutes to prep (chopping the fruit), then no more than fifteen minutes on the burner, then we load the jars.
ReplyDeleteOnly an hour - another thing to think about!
ReplyDeleteLisateresa
please share the recipe!
ReplyDeleteChar in NC
I just made strawberry jam last week. It took me a while, as I made a lot (I had twelve pounds of strawberries), but it was so worth the effort! The kids and I just love homemade jams and jellies... I made a red wine peach preserves last year and it is really delicious. Especially if you use it as a filling for pancakes! I've never made peach jam though......it sounds wonderful!
ReplyDelete~Kate
Brings back memories of all the wonderful jams my mother-in-law used to make; our favourite was peach. She is gone now and I try to replicate that taste but there is always something missing. But I'm going to keep trying.
ReplyDeleteI love making jams and jellies - this year we *need* more apple butter so I'm just waiting for the orchards to open for pick your own!
ReplyDeletewhen I first started canning, I naturally replicated my mother's huge batches from my childhood and was so exhausted by a whole day's work. Took me a while to realize that I could do little batches here and there, as I needed to use up something we weren't going to eat right away. Jelly is perfect for little batches. I still do corn and tomatoes in whole-day blowouts.
ReplyDeleteThey are so cute! Yesterday I turned an abundance of cucumbers into bread-and-butter pickles. Yummy! So much better than the overly-salty dill pickles I made last week.
ReplyDelete