Peach Jam

I don’t know why, but starting about a month ago, I became obsessed with the idea of making jam. I don’t know where it came from – maybe seeing all the beautiful fruit at the farmers’ market? Or the beautiful display of canning products at the Broadway Panhandler?

Whatever it was, I finally decided to make jam last week! Having no prior experience making jam, I decided to order a jam kit online as well as a large stock pot, given that our largest pot isn’t even big enough to make a serving of pasta.

After venturing to the farmers’ market to buy perhaps some of the last peaches of the seasons, I started the jam-making process. It was actually a lot easier than I anticipated, it just takes a solid chunk of time where you really have to pay attention. At first, I was awfully confused with the whole boiling water bath for the jars, but I realized that with the help of the special rack that came with my pot, it was all actually quite easy.  I jumped around from recipe to recipe and had a hard time deciding between using pectin or just sugar. I finally decided on no-sugar pectin because it was the only kind they had at the supermarket and added about 2 cups of sugar. It didn’t come out quite how I wanted it – it was bit more of a fruit compote than jam – but it was still yummy and I’ve been having it on my toast most mornings.

I am 100% certain that this was just my first adventure in my new obession with jamming.

PEACH JAM

(Adapted from the pectin box and PickyourOwn)

INGREDIENTS:

  • 10 – 12 fresh peaches
  • 2 tbs. lemon juice
  • 1 box no-sugar added pectin
  • 1-4 cups sugar, depending on how sweet you want it

DIRECTIONS

1) Crush 1 cup chopped peaches in the bottom of a large saucepan. Add remaining peaches, and set pan over medium-low heat. Bring to a low boil, and cook for about 20 minutes or until peaches become liquid.

2) Add sugar, and bring to a boil once again over medium heat. Gradually stir in dry pectin, and boil for 1 minute.

3) Remove from heat after 1 minute, and transfer to sterilized jars. Process in hot water bath canner for 10 minutes. Let cool, and place on shelf.

Here is a great tutorial (towards the bottom) on processing jam in a hot water bath with a nifty little video that helped me a bunch!

Purim Time!

It’s that time of year again – PURIM TIME! I love Purim. It’s always so much fun to get dressed up, give out mishloach manot to give to friends and family and to have a big old party. I love making hamantaschen. They are a fun family or group project. Last year, my youth group had a big event were we made lots and lots of hamantaschen to donate to the elderly in our community.

Here is a look at the recipe I posted last year so you can get a head start. Hamantaschen, as I said are really quite simple to make, just make sure your rolling surface is well floured and that you have many different fillings, because the more fillings the more fun!

HAMANTASCHEN

(Adapted from my Grandma’s ancient recipe book)

INGREDIENTS:

  • 1 cup butter
  • 3 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup orange juice
  • Any filling that you would like
  • Egg white

DIRECTOINS:

1) Preheat oven to 350 degrees

2) Cut the butter into the dry ingredients until it is in small pieces

3) Add the egg and orange juice and beat on medium until well incorparated

4) Roll out dough onto floured surface

5) Cut out round circles with a glass or any other cookie cutter about 2-3 inches in diameter

6) Put 1 tsp of filing into center of dough

7) Pick up edges toward the center to form a triangle and pinch the dough together to form a triangle

8 ) Brush the top with a beaten egg white

9) Bake for 20-30 minutes, or until lightly brown