Relaxing Peach Lavender Jam

Happy Monday Jammers, hope you all had a great weekend. Fall is definitely here, I enjoyed canning with the windows open Sunday morning, I woke up at 5:30 am and decided to do some canning. The breeze blowing through the kitchen was light but refreshing. We enjoyed the Jaguars football game yesterday afternoon, it was perfect football weather, warm but not hot, at all. I have issues with heights (extreme issues with not so high, heights) and it took me quite a while to adjust after we were in our seats (5^th row down from the VERY top). We were so appreciative of the tickets, I had won them in a raffle at work! It was a great afternoon. We also got our fall decorations up inside the house, harvest season is our favorite and my son’s birthday is actually on Halloween. I love having my kitchen witches out (I keep a few out year round but have others that go up just during the fall).

Did I mention that when I woke up Friday afternoon (I work overnights so I sleep during the morning/early afternoon) the “Canning Fairy” had come to visit? I found a brand new hot water bath canner (with a real lift out rack, not just a round flat cake rack that sits on the bottom) sitting nice and pretty on my stove, ready for my peach frenzy! Yay…no more burning my arms reaching in and out of the extremely tall pot I was using. One thing it goes to show is that you don’t really need special, fancy equipment, make use of what you already have, like I did. A jar lifter (under $5) is really about the only special tool that I would say you must have and I didn’t have anything that would be a safe substitute around my house. That same fairy had made a visit earlier last

 week, too, when I had left a note out that I needed a package of liquid pectin, I woke up, and found 4 boxes of pectin and a case of jars to boot! Woo-hoo…I LOVE my Canning Fairy…I must make sure to leave out some special treats, tokens and thank you’s around the kitchen for her.

So, on Friday night I went to town, making 2 batches of peach jam. It’s the end of the peach season and the last of them are coming in from the west coast. One batch was my regular peach and the other was a peach lavender. For the regular peach batch I had been giving some thought to something one of my online friends, Andrea, had mentioned after I made it the first time. She wanted to know how the color did, after time, since there was no ascorbic acid or lemon juice in it. Hummm, she is correct in her thought process BUT I had no way of knowing how it would look cause it is ALL GONE! My jar is empty and everyone I gifted it to has finished theirs up too. Hey, I guess this is a good thing. I do remember my Mabert ALWAYS using “Fruit Fresh” in all jams just like I remember her using the paraffin in the top of each jar, which by the way, I saw at Food Lion, next to the canning jars and paraffin. I guess they still do make it but I have yet to find any recipe that says to use it nor have I found anyone that actually claims to use it. Anyway, I did the plain peach with some Fruit Fresh this time, figuring, what the heck. It can‘t hurt, especially since there is no other citric acid in the recipe. Below is the updated recipe for my Perfectly Peachy Jam that I originally posted on 9/16/2010.

Perfectly Peachy Jam (updated)

3 lbs (about 8 or 9 medium) fresh ripe peaches

1/2 cup water
6 cups sugar
1/2 teaspoon unsalted butter

1 teaspoon Fruit Fresh or any ascorbic acid crystals

Preheat canner and prepare jars and lids. To prepare peaches, dip the whole peach into a medium saucepan of boiling water for 30 seconds then plunge it into a large bowl of ice water. The skins should now just slip right off. Remove the pits and chop the peaches into small bits and then crush them, one cup at a time, with a handheld potato masher. Stir in the Fruit Fresh, until dissolved.

Combine the peaches and water in a tall, heavy, saucepan and boil for 10 minutes. Add the sugar and return to a slow boil, until the sugar dissolves and then boil rapidly, until thick, about 15 minutes, stirring frequently. Make sure to not let it scorch. Test for doneness, which is 220 degrees F on a candy thermometer.

Remove pan from heat and quickly skim off any foam from the top. Ladle the jam into the hot jars, leaving 1/4 inch headspace. Wipe the rims of the jars with a clean damp cloth and add the lids and rings, turning the rings until just finger-tight. Place the jars in the preheated canner and bring canner to a full rolling boil. Process jars for 10 minutes (adjusting according to your altitude, if necessary) then remove canner from heat. Let canner sit for 5 minutes, then, carefully remove hot jars from water with a jar lifter and place them on a towel on the counter and leave them undisturbed for 24 hours. Check the seals before storing and use within 12 months.

Makes about 6 - 7 half pint jars.

Now, remember, I also mentioned the properties of peaches last month and that they are a symbol of marriage? They are associated with female fertility, abundance, fruitfulness and happiness. I recommended making and gifting the peach jam to newlyweds as a housewarming gift or maybe in a comfort-food basket as a baby or wedding shower gift. The 2^nd peach batch I made was a peach lavender jam. Lavender is associated with love, protection and sleep. This would only serve to strengthen the existing properties I talked about with the peach. Love for the newlyweds or the new parents, protection for the new household and it’s members and all new parents could use some good sleep when they can find the time to close their eyes for a bit. Lavender is also calming so this one is perfect as a bed-time snack on a bit of homemade bread or maybe a croissant with some herbal tea. Due to the properties of lavender, I am renaming this one my Relaxing Peach Lavender Jam.

Relaxing Peach Lavender Jam

2 tablespoons dried organic lavender flowers

1/2 cup boiling water
4 cups finely chopped peaches (about 5-6 medium)

2 tablespoons lemon juice

6 cups sugar
1/2 teaspoon unsalted butter

1 3oz pouch liquid pectin

Preheat canner, sterilize jars and prepare the lids. Place lavender flowers in a small bowl. Pour boiling water over flowers and steep for 20 minutes. Strain and discard flowers. Combine lavender liquid, peaches, lemon juice and sugar in a large pan. Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat and stir in pectin.

Fill hot sterilized jars with the jam, leaving 1/4 inch headspace. Wipe the rims of the jars with a clean damp cloth and add the lids and rings and place jars in preheated canner. Bring canner to a boil and process for 10 minutes. Remove the jars and place on a towel on the counter and leave undisturbed for 24 hours. Check the seal before storing. Use within 12 months.

Makes about 8 half pint jars.

Now, Let me tell you, the scent of this jam is like no other I have smelled. It is delightful and the actual lavender flavor is perfect. It is really more of a lavender essence since you don’t see the lavender but the flavor is there in perfect combination with the peaches. This is the most delicate and feminine of all of my jams to date, so I dedicated this batch to ALL the Goddesses that I know and work with and those that bless my hearth! May they bless your’s too.




Relaxing Peach Lavender on the left and Perfectly Peachy on the right

 

Relaxing Peach Lavender on the left and Perfectly Peachy on the right



Later in the week, I will post another recipe. I was so thrilled this morning when my two butters, apple and pumpkin, came out perfect! The pumpkin was the fastest recipe I have made so far and was ready to process within minutes. I will also talk about why I couldn’t find any pumpkin butter recipes in ANY of the library books (there are plenty on the web just not in books) that I checked out when I was researching and compiling my list of jam recipes I wanted to try. I’ll also share my solution, which is what makes this recipe so easy and quick but oh-so-DELICIOUS! Make sure to check back and if you want to be reminded of new postings to the blog then become a fan on my Facebook page (the link is on the upper right side of this page).

I am excited to find another jam to add the lavender essence to, do you have any ideas? Leave a comment if you have seen it used in jam before or if you have a good idea for one to add it to. I was thinking of maybe a Vanilla Pear Lavender? What do you think, let me know.

Get out and enjoy the weather, this week, and remember to Be Blessed and Be Sweet, till next time!

　

Spicy Yogi Blueberry Jam

Good rainy evening, Jammers! I am loving listening to the rain on the sun room roof this evening. We have been so dry this month, it’s like music to my ears. My poor basil was about to call it quits on me…I couldn‘t keep up with watering what with everything else going on around here lately. I guess we should be ready for a pretty wet few days with the storm system that is headed our way from the Caribbean. She should be called Tropical Storm Nicole sometime tomorrow. No need to worry, it will pass us to the east and will be a weak storm so just plenty (hopefully) of rain. We will definitely head out to the beach on Thursday to watch the surf and look for shells when the tide is out. We find great shells when there are storms out at sea, I can‘t wait.

Well, I made a new batch of jam today. I put a poll question on the blog last week so that you, my loyal and faithful readers, could choose what I made next. So, after double checking the results, I pulled out my recipe and whipped out a batch of Spiced Blueberry Honey Jam. Now before I get to the recipe, I wanted to share a bit about the outcome, yes, I know I am jumping the gun, but I was worried about my seals. Usually, on all the other batches I have made so far, the lids will start popping (sealing) within just a few minutes of removing them from the canner and have usually all sealed within 15 minutes, or so. Well today, only 1 out of 6 popped right away. I began to worry, but remembered that I had read to be patient while they cool and that it could take up to 24 hours. I guess this is why you are supposed to leave them undisturbed for that 24 hours…it takes them a while to “do their thing“. This batch took hours, for some reason. The last jar popped almost 5 hours after the lid was applied. Any ideas on why it took so long compared to the others?

I took a picture of my pots this time so you could see what I meant by my “tall” canner that I am using. Remember, it’s the pot from my turkey fryer. The other is my 8 qt. stockpot that I use for cooking the actual jams in.



Now, I did my research prior to making my jam this afternoon and found that blueberries are associated with peace, calmness and protection. I also saw references on quite a few websites that they are good for your kidneys, too. Okay, it's good to know, huh? Do further research if you are interested in this aspect as I am NOT qualified to give any medical advice. Honey is associated with happiness and fulfillment while nutmeg is associated with promoting health and fidelity. In some countries people carried a whole nutmeg in their pocket to attract good fortune. When I visualize these attributes, I am seeing the peace, calm, fulfillment and good health and this slowly manifests itself in my mind as a room full of yoga enthusiasts…do ya see it too? Based on this I am going to rename this one Spicy Yogi Blueberry Jam.

Spicy Yogi Blueberry Jam

2 ½ cups fresh or frozen coarsely chopped blueberries (I used frozen)

2 ½ cups sugar

1 cup liquid honey

1 tablespoon lemon juice

¾ teaspoon ground nutmeg

1/2 teaspoon unsalted butter

1 3oz pouch liquid pectin

　
Preheat canner and prepare jars and lids. In an 8 qt pan combine the blueberries, sugar, honey, lemon juice, nutmeg and butter. Bring to a boil over high heat, stirring constantly, and boil hard for 2 minutes.

Remove from heat and stir in the pectin. Skim off any foam. To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute, or so, to distribute the fruit. Ladle the jam into the hot jars, leaving 1/4 inch headspace. Wipe the rims of the jars with a clean damp cloth and add the lids and rings, turning the rings until just finger-tight. Place the jars in the preheated canner and bring canner to a full rolling boil. Process jars for 10 minutes (adjusting according to your altitude, if necessary) then remove canner from heat. Let canner sit for 5 minutes, then, carefully remove hot jars from water with a jar lifter and place them on a towel on the counter and leave them undisturbed for 24 hours. Check the seals before storing and use within 12 months.

Makes about 6 half pint jars.

This jam is gorgeous in the jar and is perfectly spicy and not too overly sweet. I think you will really love it, I did! I have to debate keeping a jar in the fridge. I have a jar of everything I have done so far in the fridge right now and well, lets just say I’m gonna have to find more uses for them, quick! Ooooh, I just remembered 6^th grade home-economics class, we did little jam filled refrigerator biscuits sprinkled with powdered sugar. They were like little crescent shaped pies. Maybe next time the girls get together I will make them and call them my “special little moon pies”. This jam would be PERFECT, kind of like a little blueberry pie.

Okay, I have 2 more batches coming up for next week. Both are peach based and I may try to get more peaches and do another 2 after that. I have 4 or 5 recipes that I really want to try and peach has been the most popular and requested one from my original batches to date. It’s coming up on the end of the peach harvests for a while so I need to stock up. Basic Peach and Peach Lavender to start then Peach Butter and Peach Melba (peaches and raspberries) for the next time.

Have a great hump day and remember, Be Blessed and Be Sweet!
　
　

Perfectly Peachy!

Welcome back Jammers!  Glad to have you all back around the hearth.  The hearth is the heart and center of your home, aka, your kitchen.  It's your private space where you create and receive nourishment and fulfillment and these days lots of folks are making an art of it.  Modern dishes are being infused with all sorts of ideas and feelings as these artists create their "masterpieces".  The artist's tools are found in your cupboards and drawers (utensils) and your medium is found in your pantry or fridge (food and spices) and your passions are what you season your foods with (emotions). 

In my attempt to bring you up-to-date, here is the recipe for for the second batch I put up that first day back on August 15.  This one is my favorite, so far...it came out perfect!  It is a basic peach jam and remember, I said I did two kinds that day?  One with added pectin and one without?  Well, this is the one without and I LOVE the consistency.  Now as far as the properties of peaches, did you know that a peach is a symbol of marriage?  They can also be associated with female fertility, abundance, fruitfulness and happiness.  Now what comes to your mind when you think about each of those things?  What my mind's eye visions is a pregnant newlywed Goddess, so when you make this you can envision all those thing I listed above and focus on them as you make this jam, which I lovingly rename Perfectly Peachy Jam.  It would be perfect to make this batch and plan to share it over the next year with any newlyweds as a housewarming gift or maybe in a comfort-food basket as a baby or wedding shower gift.  Enjoy!

Perfectly Peachy Jam

3 lbs (about 8 or 9 medium) fresh ripe peaches

1/2 cup water
6 cups sugar
1/2 teaspoon unsalted butter

Preheat canner and prepare jars and lids.  To prepare peaches, dip the whole peach into a medium saucepan of boiling water for 30 seconds then plunge it into a large bowl of ice water.  The skins should now just slip right off.  Remove the pits and chop the peaches into small bits and then crush them, one cup at a time, with a handheld potato masher.

Combine the peaches and water in a tall, heavy, saucepan and boil for 10 minutes.  Add the sugar and return to a slow boil, until the sugar dissolves and then boil rapidly, until thick, about 15 minutes, stirring frequently.  Make sure to not let it scorch.  Test for doneness, which is 220 degrees F on a candy thermometer.

Remove pan from heat and quickly skim off any foam from the top.  Ladle the jam into the hot jars, leaving 1/4 inch headspace.  Wipe the rims of the jars with a clean damp cloth and add the lids and rings, turning the rings until just finger-tight.  Place the jars in the preheated canner and bring canner to a full rolling boil.  Process jars for 10 minutes (adjusting according to your altitude, if necessary) then remove canner from heat.  Let canner sit for 5 minutes, then, carefully remove hot jars from water with a jar lifter and place them on a towel on the counter and leave them undisturbed for 24 hours.  Check the seals before storing and use within 12 months.

Makes about 6 - 7 half pint jars.

My batch is gone, the last jar taken by the neighbor from across the street who rang the doorbell just last week and handed back the empty jar and asked for a refill!  This neighbor and his wife are on the list for a jar of each batch I make...they are great neighbors.  He is a recreational pilot that is building a plane and has taken my almost 12 year old son under his wing (no pun intended) and is helping him earn his merit badge for Boy Scouts in aviation.  So far my son has been up in his plane once and discovered that he LOVES it...he even got to hold the controls for a bit.  I loved standing outside in the driveway while they circled overhead and he said flying down the beach and out over the ocean was incredible.  We are so blessed to have neighbors like them, it is truly an opportunity we would never be able to give our son otherwise!  Of course these neighbors will be getting as many goodies as they can use.

Next time, I will post how my Carrot Cake Jam came out and how a fellow Scout's mom found a great use for it....stay tuned.  Until next time, Be Blessed and Be Sweet!