gtwrek wrote:
(Yes a crosspost to two newsgroups. Relevant both places, and I don't
think I'm going to overrun anyone's inboxes...)
not too likely, but i'll only read the one.
Jammin time. Our peach tree (like many I understand) tends to produce
all its ripe fruit at once. Usually during a heat wave too.
(Although us out US west coast aren't as bad as you folks in the
central and east coast, yeash, looks like some ugly heat waves..)
...
that's plenty! :)
last time i made peach jam i made some with a
little green chili curry added to it and a little
crushed red pepper flakes for the color/texture.
the heat was just perfect and i wished i had
made another 20 pints instead of the two i made.
i also tried to make peach butter but ended up
with a tiny amount and was not impressed enough
with it to make more so what i had left i just
canned as it was and called it lemon peach sauce
and it eventually got eaten up or used. a lot
of BBQ sauces are quite happy starting with a
sweet fruit of any kind.
i would not do peach jam in the future as i think
that the peaches are destroyed by overcooking that
is done to turn them into jam. what i would do
instead is cook them only enough with lemon juice
and sugar to make sure they are heated through and
preservable and then just put them up in jars like
that. peach pie filling or a peach preserves but
with a lot less time and heat involved - also much
less sugar and no need to use pectin at all which
saves on $.
i've not ever made peach freezer jam, but i'd
consider that too based upon how much i like the
strawberry freezer jam. the only heat involved
with any of that is what i get from warming up
the lids i use for the jars to seal them up.
songbird
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