It’s been quite awhile since I’ve posted here. We’ve been quite busy around these parts! A new family moved to the area and are coming to our church! My husband has been helping them renovate their “new” house! It is a beautiful house that was built in the 1860’s, I believe! While the men have been working, I have been able to get to know the wife/mother! It is so nice to have yet another like-minded family to fellowship with!
Well, I finally got my Spiced Peach Jam made! My men love it! So do I! 😉 Here’s the recipe I used and a picture of the finished product. The recipe is from the Ball Blue Book. Enjoy!
2 quarts crushed, peeled, pitted peaches
½ cup water
6 cups sugar
Combine peaches and water in large saucepot. Cook gently 10 minutes. Add sugar, stirring until dissolved. Bring slowly to a boil. Cook rapidly to gelling point, about 15 minutes. As mixture thickens, stir to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving ¼-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner. Yield: about 4 pints.
Spiced Peach Jam
Follow recipe for canning Peach Jam. Add 1 teaspoon whole cloves, ½ teaspoon whole allspice and 1 cinnamon stick tied in a spice bag to jam during cooking. Remove spice bag before canning jam.
My aunt gave me lots of tomatoes from her garden! Thanks, Aunt Nancy!!! I think I will make some more spaghetti sauce and some salsa! Does anyone have any really good salsa recipes?!