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Peach Melba Jam

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I used the standard recipe from the pectin package, the only change is that I used 4 cups of peaches and 4 c of whole frozen raspberries that cook down to about 2 21/2 cups of fruit. I did not increase the sugar, because I have found for me more sugar than fruit is too sweet.

I blanched the peaches, they peeled so easy.

Such wonderful peaches, the smell was great.

I simply mashed them with a potato masher.

Stirred in the frozen berries, packaged pectin and brought to a boil, per package instruction. Added the pre-measured sugar and cooked at a rolling boil. Completed the standard capping process and a 10 minute boiling water bath.

Peach Melba Jam
Peach Melba Jam
I now clean up the kitchen while the jars are processing in the boiling water, and you know, it only takes about 10 minutes to scrub the jam pot and utensils.

That way when you remove the jars from the water bath canner, you are really done.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

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Plum and Blueberry Jam

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

This morning I made the Plum & Blueberry jam. The plums were gleaned from the kid's yard and the blueberries were from my back yard. This is another delicious jam, the combination of plum and blueberry is bright.

Plums and blueberries have a great deal of natural pectin, and no additional pectin is required for the jam.

Plum and Blueberry Jam
makes 8 half pints

3 c plum puree
6 c blueberries, mashed after measuring or slice frozen in a food processor.
juice of 1 lemon
6 c sugar

Plum and Blueberry Jam
Plum and Blueberry Jam
Bring to a boil, turn heat down to medium. Stir every 15 minutes or so. This will need to gently boil to concentrate the flavor and develop the natural pectin in the fruit. This part takes about an hour, use this time to prepare jars, rings etc.

You will know that the jelling has begun, the foam around the edge of the pan will begin to cook away. At this point you will need to pay close attention to the mixture, stir constantly until the desired thickness is achieved. Remember that the mixture will thicken upon cooling.

If you are new to jam making, place a plate in the freezer, drop a teaspoon of jam on the frozen plate to cool instantly and you will know how thick it will be when chilled.

Ladle into jars, cap and process for 15 minutes in a gently boiling water bath. Let cool completely before storing away.



Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


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Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!



This post is shared with:
Blue Monday @ Smiling Sally's
6

Wild Plum, Port and Cinnamon Jam

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Tonight I got around to making the jam, and it sure is pretty. Smells wonderful also, plums, port and cinnamon. I did not really use a recipe, but followed the guidelines - somewhat.

Plums have a lot of pectin naturally, so I felt confident that the jam would be just right with a double recipe and only 1 package of pectin. I had made a wonderful plum butter out of some leftover plums and used no pectin, it turned out wonderful and was gone in 3 days.

My favorite part of jam making is the little bit that doesn't fit into a jar. You get to enjoy it now. We always had bread, butter and jam as part of dinner on jam making days, as a kid, when mom made jam.

At this point I had the clean jars resting in a 250 degree oven. And the pan to the rear holds rings and lids, resting in hot (not boiling) water.

Wild Plum Port and Cinnamon Jam, from foraged fruit.
Wild Plum Port and Cinnamon Jam
This pan of fruit puree, was started on Sunday. It contains 6-8 cups of the cherry size plums washed and left whole. 1 c port wine and 4 cinnamon sticks. Brought to a boil, and then simmered for 45 - 60 minutes. Set aside to cool. When cool remove cinnamon sticks, strain fruit through a stainless steel colander, stir gently to push fruit solids and through the holes. You will have a small mound of pits and some skin remnants to throw out.

I measured the puree, I had 6 liquid cups. I added equal sugar and the juice from 1 large lemon. Then it went into the fridge to rest until I was ready/had the time to finish.

To finish, stir 1 package of pectin into the puree, bring to a boil. Boil rapidly for 1 minute (you might want to check your pectin brand, it might be different).

Ladle int into 8, 8 oz jars, cap and place in boiling water bath. Process for 10 minutes starting after the water has returned a boil.

Remove jars from pot, set aside to cool. You should hear the "ping" of the seals coming down.

Makes 8, 8 oz and a bit for now.


Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

This post shared with:
real food deals @ Premeditated Leftovers
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