Thursday, 21 March 2013

Thursday Garden Gobbles - White Peach Jam

The peach glut continues to be overwhelming. Each day I collect a large basket full of peaches, each day  I ponder what else to make, each day the crimson rozellas are allowed to eat their fill.  Despite already having a big stash of jam - apricot and strawberry - I decided that one of the most efficient ways of dealing with the glut is thru more jam making. Here is my recipe.


White Peach Jam
2.6 kilos of peach flesh ( stoned and peeled)
juice of 1 lemon
rind of one lemon taken off with a veggie peeler
800 gms sugar

Place all ingredients in a large pan and cook making sure it doesn't catch on the bottom. When the jam has thickened and set poor into sterilised jars and cap while still hot. This quantity yielded  5 jars.


Groaning under the volume of jam, some jars are heading their way to friends in Sydney.

I am contributing this to VG's Thursday Garden Gobbles. See what others have been making with their produce.
Posted by at
Labels: , ,

8 comments:

  1. veggiegobbler21 March 2013 at 14:26

    I made loads of jam with our plums again this year. And I have given most of it away to friends too. We hardly ever actually eat jam. I got a dehydrator thinking I would put it to use on our plum glut. And then I found out our plums are not good for drying - way too tart. Have you thought about dehydrating? Dried peaches are yummy.

    ReplyDelete
    Replies
    1. Unknown21 March 2013 at 14:33

      Hi VG. I have thought about drying (haven't bought a dehydrator yet) but these peaches are not really suited to drying. They are very very juicy and they are strongly cling stone and so too hard to work with. I have 4 peach trees which seem to be 3 varieties , some cling stone and some free stone. Now that I know this I will be able to plan my glut a little better. The free stone for drying and bottling, the cling stone for stewing, all for eating, jam making.

      Delete
  2. Bek21 March 2013 at 20:19

    Wow - what a gorgeous peach glut. I love the idea of peach jam. Would they be suitable for peach sorbet, if you have the freezer space? I would also be dehydrating, even though they are clingstone, as I just cut around the stone with mine - yes, you end up with two nice round peach shaped side and two short sides, but I find they dry well. Especially when there are so many!

    ReplyDelete
    Replies
    1. Unknown26 March 2013 at 13:55

      I wish I had freezer space cause peach sorbet sounds heavenly! I am getting a new fridge, I have quickly discovered that in the country larger freezer space is really important!

      Delete
  3. Cristy21 March 2013 at 23:20

    I have had a couple of years that I had so many pears that I had to do this. Now,if I could only find one of those groups that trades their home-canned produce so I could obtain some of the things I want, and they could have some of my jams.

    ReplyDelete
  4. Liz23 March 2013 at 09:36

    I preserved quite a lot of peaches in fowlers jars this year. The kids really like them but and they preserve quite well even just in water. I will be interested to see how often we use them.

    ReplyDelete
    Replies
    1. Unknown26 March 2013 at 13:59

      I should have tried bottling the freestone ones I had earlier in the season - these ones are too squishy and juicy!

      Delete

Subscribe to: Post Comments (Atom)

LinkWithin

Related Posts Plugin for WordPress, Blogger...