The canning bug continues...
I made up these beauties the same day that I made my Peach/Mango/Jalapeno Chutney, the very easy recipe can be found HERE.
The peach & vanilla jam recipe to be quite honest came about accidentally. I have two sugar containers. One has just plain sugar in it, and the other that I use for cakes etc., that one has vanilla beans buried into the sugar. This gives the sugar a wonderful vanilla flavor.
When I pulled out the sugar, you guessed it ... I pulled the vanilla one out. After I scooped out and poured the allotted sugar into the cooking peach puree, I spotted the beans.
Now you are going to ask me, "Didi, couldn't you smell the vanilla when you opened the container"? Yes, yes I did, but since I had been canning with various spices all day ... it literally all just blended into one for me.
So I said to myself, "self, just add a couple of beans in the mix and take out before canning, I bet it will taste wonderful". Well, the risk was worth it.
This is downright DELICIOUS!!
You can taste the sweetness of the peaches and just a hint of vanilla almost like a whisper on your tongue. I know I will be preparing my peach jam like this from now on, and this time, on purpose!!
I can see this spread liberally over buttery toast on a cold winters morning. As a marinade for a succulent pork roast. As the sweetener for a stir fry ...
lightly marinated chicken breasts ... the possibilities are endless!!
Ready for the recipe? Here we go:
4 cups peaches diced, skins and pits removed
1-3/4 - 2 cups sugar (taste your peaches to see how sweet they are)
1 pkg sur-gel for fruits and vegetables
1 tbsp lemon juice (I used bottled)
2 vanilla beans, seeds removed
pinch of salt
1/2 tsp butter (to help with foam)
Using your food processor or blender, add your diced peaches till they are pureed.
Using a stainless steel saucepan, add the peaches, lemon juice, pinch of salt and the dab of butter. Bring to a simmer. Once simmering, add your gelatin. Bring to a simmer again and add your sugar and beans. Bring to a rolling boil and continue cooking for about a minute or so. Turn off heat, cover and keep hot.
Follow canning instructions HERE. Let cool, and enjoy all winter long!!
On that note, last weekend I made another batch of peach jam. This time I added vanilla powder and 3/4 tsp of grated orange zest.
"Holy Wonderful Peach Marmalade Batman"!!! It is out of this world good!!
Peach jam with a hint of vanilla and orange!! I have plenty of baking ideas rolling around in my head using this delicious peachy/orange beauty!!
So my friends, get busy!! ;-) I know I am!! Oops, I think I heard the timer...
Till next time!!
Dishin with Didi