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Tag Archives | Peaches

Peach Jam

Peach Jam made with hand picked peaches my neighbor shared with me.

The Sauce: Peach Jam – Fresh picked peaches pared, diced and crushed, then thickened with pectin and cooked into sweetened jam.

‘Great Sauces Transform Good Food into Gourmet’ 

Deliverance

Thinning a peach tree can be a good thing all around. My friend Angie was losing sleep over heavy, hanging branches weighed down by an abundance of glowing peaches. She asked me to rescue a large bag of peaches from her porch picked to lighten loaded tree limbs.

Peach Jam on BagelIrresistible, I swung by her house on my way home from work to claim the treasure. Otherwise, I’d have a restless night thinking about abandoned peaches. I lined them on my sun-filled window ledge for a few days to complete their ripening journey. By the weekend I was set up with canning jars, lids, rings, and other paraphernalia needed for jam making.

Fresh peach jam; golden, glistening, and spooned on poppy seed bagels is a fruity, sweet sauce for breakfast, brunch or a midnight snack.

You may also enjoy Corn Muffins, Braided Italian Bread, Wheatberry Blender Pancakes, Pomegranate Jelly, Persimmon Mango Jam, Baking Powder Biscuits, Maple Oatmeal Scones and Audrey’s Dinner Rolls.

2 of 4 part series Jammin’. Part 1 Blackberry Jam, Part 3 Blueberry Jam and Part 4 Cherry Jam. More about Jam and odd sized batches. Go to Ball and try their new Pectin Calculator.

2013 AniversaRecipe – Pomegranate Feta Salad
2012 AniversaRecipe – Fruit Juice Gelly
2011 AniversaRecipe – Risotto

Recipe: Peach Jam

Active Time: 40 Minutes | Total Time: 40 Minutes | Yield: 3 Pints

PeachIngredients
4 cups mashed peaches
3 Tbsp lemon juice
4 1/2 Tbsp dry fruit pectin
1/4 tsp butter
5 cups sugar

Special Equipment – large pot, potato masher, wide mouth funnel, 3 pint jars with lids and rings

Instructions
1 Wash jars, lids and rings in hot soapy water or dish washer, dry and set aside with funnel. Measure sugar into a bowl and set aside. Place 3 flat lids into a small pan and cover with water. Set on a back burner of the stove without heat.

2 Prepare fruit by placing peeled, diced peaches in a flat oblong dish or container and crush with a potato masher to desired consistency.

3 Measure exactly 4 cups mashed peaches into a large pot. Add lemon juice, pectin and butter. Bring mixture to a full rolling boil that cannot be stirred down, around 5-8 minutes.

4 Add sugar all at once and stir constantly. Return mixture to a full rolling boil. Boil for 4 minutes, around 8-11 minutes. Remove from the heat.

5 Meanwhile turn the pan with lids on high heat and bring to boil.

6 Taking care to prevent touching the hot fruit mixture, place the funnel in one jar and scoop or pour the hot fruit into the jar filling to 1/2 inch from the rim. Wipe rim clean of any drips and place a hot lid on the top and screw ring tightly. Repeat with the other two jars. Allow to cool without touching the flat lid. The heat will seal the jar by suction and the lid will make a popping sound. Store in a cool dry place. Refrigerate once opened.

Information
Notes
When mashing fruit, the more the chunks are broken down the smoother the jam will be.

To bring fruit to a full rolling boil that cannot be stirred down, turn the heat on high and stir fruit mixture constantly. When it starts to boil continue to cook until the bubbles pop and boil even while stirring.

If there is any extra jam place it in a small bowl or container and store in the fridge after it cools.

Applications
-Spread on toast, muffins, bagels, peanut butter and jelly sandwiches,
-Drizzle over ice cream and pound cake.
-Spread on cooled brownies then frost and spread in a grilled cheese sandwich.
-Layer in parfaits and trifle.
-Swirl in pudding, oatmeal, grits, Cream of Wheat, yogurt.
-Fill a layer cake, cupcakes (cut out a round peg from the top, fill with jam replace the top then frost), Jam Thumbprints, crepes (raspberry jam and nutella or blackberry jam and ice cream), oatmeal bars, macarons.
-Bake into homemade pop tarts.
-Combine goat cheese and jam, place 1 small spoon on one end of phyllo dough strips, fold like a flag and bake until golden.
-Top on cheesecake, pancakes, waffles (combine 1 part jam and 2 parts maple syrup then warm).
-Glaze fruit pizza, fresh fruit tarts, chicken, pork and ham.
-Whirl in milkshakes and smoothies.
-Mix in lemonade for berry lemonade.
-For more sauces, add to BBQ sauce, flavor a vinaigrette (2 Tbsp jam, 2 Tbsp vinegar, 4 Tbsp oil).
-Combine with cream cheese to stuff french toast or for a flavored cream cheese spread for bagels.
-Stir into butter for flavored spread.
-Add to tea for flavored sweetener.
-Add to chicken or pork drippings with a little balsamic for a savory pan sauce.
-Heat to thin then pour over cream cheese and serve with crackers.
-Simmer 1 part grape jelly and 1 part chili sauce for lil’ smokies.

Dish Designer

  • Use fresh or bottled lemon juice.

Inspiration – Helen Horton

SaucyCuisine.com
Cook with Sauces
Peach Jam
Written by
Recipe Tester for The Washington Post
Photography and Styling by Helen Horton
Updated: July 17, 2014

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Jammin’ Series

‘Great Sauces Transform Good Food into Gourmet’ 

Pectin

The temperatures were uncharacteristically cool July 4th for my berry picking outing in Poolesville, Maryland at Homestead Farm. I picked buckets of berries from low hanging branches and vines.

But the real story is my discovery of new packaging for powdered pectin. Traditionally it’s sold in powered pudding type boxes for a one size only recipe. The dilemma is what happens to the odd sized amount of fruit puree left over at the end, or the small batch from dead ripe berries, or fruit left from the Farmers Market that’s perfect for jam.

PectinBall has finally packaged pectin in containers with screw lids for flex batches. Genius!!! Now you can make the size batch you want without all the guess work for different batch variations. What’s more, their website has a Pectin Calculator with ‘point and click’ recipes for all kinds of fruit and berries. You pick the fruit, click on ‘jam or jelly’, and continue with the simple user-friendly step by step recipe builder. You’ll end up with a graphed group of quantities for every size batch. It’s about time.

Now you and I can make enough jam for breakfast this week, or line the shelves of our pantry. Jam has never been this easy. Knock out a few flavors. Check out the suggestions for using jam in cooking, baking and serving. Jam is more than a nice-to-have item stowed away for the winter.

 

BlackberriesWednesday, July 16, 2014 – Fresh Blackberry Jam made from fresh picked giant, juicy blackberries, thickened with pectin, sweetened and cooked to preserve.

 

 

 

PeachThursday, July 17, 2014Peach Jam made fresh picked peaches pared, diced and crushed, then thickened with pectin and cooked into sweetened jam.

 

 

 

BlueberriesFriday, July 18, 2014Blueberry Jam made fresh hand picked blueberries crushed, then thickened with pectin and cooked into sweetened jam.

 

 

 

 

CherriesSaturday, July 19, 2014Cherry Jam made fresh tart cherries, pitted, chopped, then then thickened with pectin and cooked into sweetened jam.

 

 

SaucyCuisine.com
Cook with Sauces
Jammin’ Series
Written by
Recipe Tester for the Washington Post
Photographs and Styling by Helen Horton
Updated: July 6, 2014

Continue Reading · 3

Fruit Juice Gelly

Fruit juice with gelatin and fruit, no artificial flavors, no synthetic dyes, no added sugar.

Lime Jell-O’s popularity is goin’ down

Utah has the notoriety of http://genericviagra4sexlife.com/ consuming the most Jell-O in North America and for all I know, probably in the world. In the Beehive State ‘Go Green’ doesn’t mean just protect the environment; it also means have a bowl of the most popular gelatin flavor, lime. My recipe collection Guava-Nectar-Pineapple-Banana-Cherryhas a dozen or two gelatin recipes masquerading as a salad or decadent wiggly desserts. My gelatin recipes cards though, http://canadianpharmacy-drugstorerx.com/ are pristine, not dog-eared and sticky from use. I’ll admit to making a few gelatin salads 30-40 years ago but the stuff doesn’t wiggle its way onto my menus anymore.

Fruit Juice Gelly, on the other hand, is something I really love. Jiggly and soft serve, they’re made from fruit juice or nectar and fruit. With no artificial flavors, no synthetic dyes, and no added sugar, these little jars of fruit gems are refreshing and light. Serve with lunch or dinner or as a snack, treat or light cialis dose maximale dessert. Fruit Juice Gelly’s are the real jewels, not fake knock-offs full of sugar and dye.

2011 AniversaRecipe – Asian Sesame Salad

Recipe: Fruit Juice Gelly

Prep Time: 3 Minutes | Inactive Time: 4 Hours | Cook Time: 5 Minutes | Yield: 6 Servings | Level: Easy

Ingredients
Fruit-Juice-Gelly-in-Jars

  • 2 cups bottled fruit juice or nectar
  • 1 pkg unflavored gelatin (about 2 teaspoons)
  • 1/2 – 1 cup fresh or canned fruit

Instructions
1 Place fruit juice or nectar in a small sauce pan. Sprinkle in the gelatin and whisk to combine. Let stand for 5 minutes.

2 Place the sauce pan on medium high heat. Cook and stir until the gelatin is completely dissolved, about 3-5 minutes. It does not need to boil. Remove from heat and let cool for about 5 minutes.
Fruit-Juice-Gelly-Bowls
3 Pour into six half cup jars or containers. Refrigerate until the juice begins to thicken.
Fruit-Juice-Gelly-Jars-with-Fruit
4 Place pieces of fruit in and on the top of the jelly, decorating as desired. Place back into the fridge and allow to set for 4 hours or overnight. See combination suggestions in the ‘Information’ section under ‘Applications’.

Information
Notes
Fruit juice yields gelly that is transparent or opaque and very smooth. Fruit nectar yields gelly that has soft pulpy texture, my favorite.

For individual servings, use small canning jars, recycled sauce and condiment jars or airtight plastic containers.

For family-style serving, place gelly in one medium bowl or oblong dish then add the fruit.

Fruit-Juice-Gellies-White-Grape-with-Apricot-Halves

White Grape Juice with Apricot Halves


Fruit can be placed in the gelly after it has cooled but has not begun to thicken. It will sink creating a bottom layer of fruit with gelly on the top.
Fruit-Juice-Gellies-White-Grape-Apricot-Halves

White Grape Juice with Apricot Halves on the bottom layer


Reduce or increase the gelatin to make fruit juice the thickness you desire.

Pineapple, Mango, Kiwi and Ginger have enzymes that break down the gelatin. Either use these fruits canned or first cook them for about 5 minutes.

Applications
Here are some suggested combinations:

  • Pear Nectar with sliced canned peaches and fresh blueberries.
  • Guava Nectar with canned pineapple chunks, sliced bananas and maraschino cherry.
  • White Grape Juice with fresh red grapes.
  • CranApple Juice with canned pear halves.
  • Orange Juice with canned mandarin oranges.
  • Guava Nectar with strawberries, blueberries and raspberries.
  • Apricot Nectar with canned apricot halves.
  • Apple Juice 20mg cialis vs 100mg viagra with a dash cialisonline-lowprice.com of cinnamon and canned pear slices.

Try other combinations and have some fun with colors and juices.

Double the gelatin to make fruit juice ‘Wiggles’.

Dish Designer

  • Exchange bottled fruit juice for reconstituted frozen juice.
  • Exchange fresh or canned fruit for frozen fruit which has been defrosted and drained.

Inspiration – Saucy Cuisine Kitchen

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: July 13, 2012

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Peach Zinger Smoothie

Part 1 of 4 part series “Breakfast Smoothies”. Click here for part 2, click here for part 3, click here for part 4.

Peach smoothie with buttermilk zing and a dash of fresh nutmeg

Peach backup plan

When I was a child our family scraped by on a very modest income.  Dad worked hard as an educator and also studied long hours for his Ed. D. Mom was really good at stretching our food Peach-Zinger-with-nutmeg-and-spoonbudget.  They never allowed food to waste.  We were expected to taste the dishes served and eat what was prepared.  But they had a backup plan.  If we weren’t happy about the menu, we were offered canned peaches.  Cases of them lined the spaces under our bunk beds so we always had plenty on hand.

At first this was a good option, insomuch that we gloated.  Canned peaches are sweet, juicy and don’t need any preparation.  But it wasn’t long before the thought of peaches instantly brought on the gag reflex.  Here’s where too much of a good thing isn’t good anymore.  On a recent visit to Washington, DC, Mom was reminiscing about the peach backup plan.  It brought back memories of what motivated me to eat what was prepared.  I am grateful for the wide palette of taste I acquired growing up albeit mostly via the peach plan.

After a long hiatus from canned peaches, I love them on cottage cheese, in peach cobbler and in this zingy smoothie.  Since their canned they can line the spaces under your bunk beds ready for a fast and easy smoothie on a busy morning.  The buttermilk wakes you up and peaches balance it with fruity sweetness.

2011 AniversaRecipe – Creamy Garlic Polenta<

Recipe: Peach Zinger Smoothie

Prep Time: 3 Minutes | Cook Time: 0 Minutes | Yield: 3 1/2 Cups | Level: Easy

Peach-Zinger-peaches-drainingIngredients

  • 1 15-ounce can peaches, drained
  • 1 1/2 cups buttermilk
  • 2 Tbsp orange juice concentrate
  • 1/8 tsp freshly ground nutmeg
  • 6 ice cubes

Special Equipment – blender

Instructions
1 Place peaches, buttermilk, orange juice concentrate and nutmeg in a blender and blend until pureed.
Peach-Zinger-blending-buttermilk-and-peaches
2 Add ice cubes and blend until smooth.  Pour into glasses.

Peach-Zinger-whole-nutmegInformation
Notes
This is a healthy smoothie and moderately sweet.  For more sweetness, add some sugar or honey when blending.

The canned peaches could be halves, slices or diced.

Dish Designer

  • Exchange peaches for apricots.
  • Exchange nutmeg for cinnamon.

Inspiration – Saucy Cuisine Kitchen

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 19, 2012

Continue Reading · 9

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