Wednesday, July 15, 2009

WIP Wednesday: Peaches Loves Basil


"Oh Peaches, How I adore you!"
"Oh Basil, you make me blush!"

It sounds like a 1920's Love Affair. Peaches and Basil sitting in a tree....
But it isn't. It is this years Experimental Jam Recipe winner! (Yes, I ran my own personal jam contest. I'm eccentric that way.)

I met and schmoozed with a lovely farmer at farmer's market yesterday and got 12 pounds of jam peaches. Jam peaches are like jam strawberries. They are mostly good (the funky bits are easily trimmed away) and very ripe. They must be processed within the next 24 hours or they will quickly become overripe and then, almost instantaneously- compost. But they are the most reasonably priced locally grown organic produce I have ever found. These were a 1.00 a pound! And often they are not advertised or displayed... Hence, the schmoozing with the farmer.

I decided it was affordable enough to experiment with!

I made 2 types of jam in 2 Quart batches. (That is 2 quarts of pre-processed fruit, in case you were wondering.) One features a yummy vanilla, cinnamon style peach jam and the other is my favorite, peaches with lemon and basil infused.



Peach Pie Preserves:
  • 2 quarts of peeled sliced peaches
  • 5 Cups sugar
  • juice from one lemon
  • 1 tsp cinnamon
  • 1/2 vanilla bean opened and scraped
  • plus vanilla seeds from pod
Cook peaches and 1/2 the sugar for 25 minutes, stirring occasionally. Then add remaining ingredients, mix and mash with a fruit or potato masher while boiling. Continue to stir increasingly as fruit cooks. When fruit starts to seem to adhere to pan bottom between stirrings, the jam is ready to can.


Peaches Loves Basil Jam
  • 2 quarts of peeled sliced peaches
  • 4 Cups sugar
  • juice and zest from 2 lemons
  • 8-10 fresh basil sprigs ( mine were 4-5 leaves per sprig)
  • 3 fresh lemon balm sprigs
Cook peaches and 1/2 the sugar for 25 minutes, stirring occasionally. Then add remaining sugar and lemon, mix and mash with a fruit or potato masher while boiling. after another 5-10 minutes put in the herbs. I tied mine with a kitchen twine to make it easier to remove. For a more intense basil flavor I also rolled over mine with a rolling pin to slightly bruise the herbs. Continue to stir increasingly as fruit cooks. When fruit starts to seem to adhere to pan bottom between stirrings, the jam is ready to can. Pull out the herbs, and can as usual.

Basic Jam Canning:
  • Sterilize jars by boiling for 10 minutes.
  • Heat canning lids and rings but do not boil these.
  • Put hot jam into hot jars.
  • Wipe jar rims and place a lid and ring on each jars, tightening slightly.
  • Process all finished jars in boiling water bath (2 inches of water should cover each jar) for a quick 5 minutes,
  • remove with canning tongs and cool.

My 12 pounds of peaches yielded 13 1- cup jars of jam, plus enough extra peaches for a yummy peach and blackberry crisp.

I know.. You want to come over for dinner now.
Well, Okay. Come on Over Already!

Love your Peaches, Wanna Shake Your Tree,
Betty

PS: The Lovely and Talented Jen of the Austin Craft Mafia/Naughty Secretary Club/CraftLab mentioned that suitcase project in a really great round up she just blogged about. ( Um.. Now I need to make a minibar...hello?)
Thanks Jen!

And to those I have forgotten to thank before... Thanks now and I apologise. Flakey like a croissant, but deep down grateful to every one who links, comes by or comments. ( Like, Molly, for instance...)I really love you guys. I'd be lost without you.

10 comments:

P. said...

That jam looks so wonderful.

Basil appears to be "checking out the peaches" himself! :)

Amstershiresauce said...

Thanks for sharing this because Basil is taking over my herb pot and some of him needs to go.

Lisa said...

I've been needing to top my basil plant. Hmmmm, I do love me some peaches.

nancy said...

holy moly. despite babies and hot sugar not being the best combination (unless you're the witch from hansel and gretel, in which case, yum), I may have to try making some of those to fill up my empty canning jars!

laura said...

You've inspired me again! Last year it was strawberry lime and this year peach basil!

wende said...

Thanks for sharing this--putting up jam is on my agenda for next week. I might just try one of these!

Sam said...

Wow!!!! jam is looking so delicious.
I love it soooooooo much. Thanks for sharing this wonderful jam.

sam


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Rachel said...

Hello... thank you for dropping by my blog today and for clicking the Follow Me button. I knew that your blog's name sounds familiar and I dig it up from my old posts and found you here:

http://theshopbug.blogspot.com/2009/04/flair-for-vintage-old-trunks-and.html

you were the lady with that fab turning-an-old-vintage-suitcase-in-an-old-car-tool-kit idea;)

have a great weekend!

Jenipurr said...

Thanks for the great idea! I ended up with a huge box of peaches from the farmer's market, so put up one batch of the peach pie jam, and one batch with just the vanilla. They're both absolutely delicious!

Brook said...

I need to learn how to can!

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