Tuesday, July 31, 2012
It would be hard for me to choose, but stone fruits are always at the top of my favorites list. So of course this time of year is the best for making jam! I love both peach and nectarine jams and this summer the quality has been stellar. These techniques work for most stone fruits including peaches, apricots, nectarines and plums. It’s always better to work in small batches to ensure a good texture. I don’t work so much with recipes as I do w/ ratios. The general ratio for most of my jams is twice as much fruit to sugar. This is a lot lower in sugar than most standard jam recipes. That still adds enough sweetness but doesn’t cover the inherent flavor of the fruit, Your peach jam will actually taste like peaches instead of just sweet! Just add a little lemon juice and salt and you are good to go. Most home cooks shouldn’t cook more than 2 or 3 pounds of fruit at a time. Slice nectarines and toss w/ sugar and lemon juice. I’ve been using nectarines lately because I’m lazy. If you decide to use peaches you’ll need to peel them. Plums and apricots don’t require peeling either. The peels add nice color and a little extra texture to the jam! So pretty! Let them marinate at room temperature for a couple of hours- this will insure the sugars gets fully dissolved. Then refrigerate overnight.
Saturday, July 21, 2012
The Avanti garden chili plants are gearing up for the HOT sunny days to come. So far the plants are small and compact. But the bird dung chili is the most prolific, covered in both small lumpy round green fruits and many flowers. The purina chili is ripening just two larger fruits & the cobra is tall yet somewhat bare.