More Jam: peach and plum

In our fruit share this week we got blueberries, peaches, and red plums. I also got an extra 1/2 peck of peaches. I had the intention of making peach butter but I think I need even more peaches for that adventure. I think after the hours and hours of cooking, I think my 1/2 peck of peaches may result in a spoonful of peach butter. Not really, but for all that effort I think I need to start with a bit more fruit. So what is plan B? Jam, of course!12 peaches + 1 1/2C sugar + 2T lemon juice + 25 minutes of boiling = JAM!

I was thinking of experimenting with some spices or some fresh ginger but I wanted to try straight up peach jam first. I think it is a bit runny but pretty tasty! (Almost as good as clotted cream on my scone!)

19 red plums (1 1/2 lbs) + 1 1/2C sugar + 1/2 a lemon = JAM!

I cooked the half a lemon with the plums in hopes that it would help the jam set better.

I think it worked out as I think the plum jam is more jammy than the peach.

And the blueberries, well they are tasty by the handful and on a bowl of cereal if they make it that far!

Apricots!

Ahh, fresh local apricots. We got 2 1/2 lbs. of apricots in our regular fruit share this week, along with 1 1/2 lbs. of golden sugar plums and 1 pint of sweet cherries. I also ordered ('cause I am crazy) 5 lbs. of apricots at wholesale prices. I just can't seem to turn down these opportunities for abundant amounts of local fresh fruit.

The first mission was to make Apricot Riesling Jam because I have been thinking about it ever since the recipe was posted on Simply Recipes.

I made it on Wednesday with about 4 1/2C of apricots, 2C sugar, 1/3C local Riesling, and 5T lemon juice. It simmered and I skimmed off the bright yellow-orange foam. I ended up with 3 half pint jars. (I know there are only two jars in the picture but I already gave one away.) Yum!

I just finished making apricot chutney. In fact, 3 jars are still in the hot water bath! I used a recipe from Parsley, Peppers, Potatoes, & Peas: A Cook;s Companions for Handling, Using, and Storing a Garden's Bounty by Pat Katz. I got the book at the public library a few weeks ago and it has been a great reference for cooking and storing the veggies and fruits we've gotten in our farm share. What follows isn't exactly the recipe from the book, as I didn't follow it precisely.

5 lbs. apricots

1C white vinegar

1/2C apple cider vinegar

1 1/2C white sugar

1C raisins

1 1/2C Vidalia onion, chopped

3 small cloves garlic, minced

1 1/2 inch piece ginger, minced

1t cinnamon

1/2t black pepper

1/2t cloves

1/4t allspice

1/4t cayenne

I put all the ingredients in a large stockpot and brought it to a simmer. I stirred it a few times and let it cook for 20-25 minutes until the apricots were soft and the chutney was thickening. I then ladled it into sterilized jars and put them in a boiling water bath for 10 minutes. (There goes the timer!) The recipe made 7 half pints. I can't wait to try it, but the recipe suggests waiting at least a month before eating chutneys.