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Tuesday, July 3, 2012

Canning Jam and Recipes

Canning Time
It's canning time and my kitchen is sweet
With the fragrance of cinnamon, mace and clove
As sweet, spiced syrup furiously boils
In a granite kettle on top the stove.

And the pears beneath the russet foam
Are clear as honey within the comb.
Packed in jars, on racks to cool,
Are the amber of peach and apricot's gold,

And wine-red plums, all ready to eat
When winter days are short and cold.
Tomorrow they will be stored away...
But my kitchen is fragrant with spices today.
by Luella Bender Carr

The peaches and apricots are ripe. I have been very busy picking fruit and making jam. We didn't have any pectin, so I canned without. I like my jam runny with chunks of fruit, so if it doesn't set thick I am fine with that.

Over the winter I made a list of things to can. One of those was Lavender Peach Jam. It sounded yummy to me, but my mom was a little worried about me using our wonderful peaches to try something that she thought was going to taste like perfume. Well she was in for quite the suprise. Not only did she like it, she loved it. When I was all done, she said "Are you going to make another batch now?" So I headed off to the kitchen to make more.

I dicided that if lavender tasted good with peaches, than Tazo Passion Tea must too. So I tried making a batch. It turned out delicious. Then I made a batch of Vanilla Apricot Jam and well.... It turned out wonderful.

I gathered fresh spikes of lavender from our yard to make the jam.

It smelled wonderful steeping on the stove top. In fact the whole house smelled lovely... And well, I think the neighbors might have gotten a whiff.



I love these little jars.

Lavender Peach Jam
makes 6 half pints
  • 2 Tablespoons fresh lavender *
  • 1/2 Cup boiling water
  • 4 Cups peaches: peeled, pitted and diced
  • 2 Tablespoons lemon juice
  • 6 Cups granulated sugar
1. Steep lavender in boiling water. Prepare peaches and then strain lavender.
2. Combine lavender tea, peaches, lemon juice and sugar.
3. Bring to boil over medium heat, stirring constantly to dissolve sugar. Continue to boil for 2 minutes while stirring.
4. Ladle into jars leaving 1/4 inch headspace. process half pint size jars for 10 minutes in a hot water bath.

*To make Passion Tea Peach Jam subtitute 1 Tazo Passion Tea bag for lavender.

Vanilla Apricot Jam
makes 6 pints

  • 10 Cups apricots: pitted and diced
  • 6 Tablespoons lemon juice
  • 6 Cups granulated sugar
  • 1 1/2 Tablespoons vanilla extract
  1. Combine apricots, lemon juice and sugar.
  2. Bring to a boil over medium heat, stirring constantly to dissolve sugar. Continue to boil stirring till mixture thickens.
  3. Stir in Vanilla extract.
  4. Ladle hot jam into jars leaving 1/4 inch headspace.
  5. Process pint size jars for 15 minutes in a hot water bath.
Enjoy

Kimberly

4 comments:

Kristy Lynn said...

Hey Kimberly!

i adore canning! actually, B.C. cherries just came out and i spent all last Sunday canning them...with bourbon. haha. i'm doing another batch this weekend and holding out for blueberries - hopefully soon!!

I am co-hosting a new linky party called Fresh Foods Wednesday - i would love it if you'd come share this post (or any other CSA collections, farmer's market hauls, garden harvests, seasonal recipes or related food rants) with us. Hope to see you there!

An At Home Daughter said...

Hi Kristy,
Thanks for the invite. I will hop right over.

Kimberly

allotmentadventureswithjean said...

I am re-reading your blog, and really enjoyed reading about your canning. We have a glut of strawberries in Queensland this week so I made strawberry jam. I also managed to buy half a kilo of cumquats, not easy to come by if you don't have a tree. I managed to get 4 small jars out of the fruit. Lovely,

An At Home Daughter said...

Hi Jean,
Thanks for stopping by. I plan to get a new post together soon. I have been very busy around here lately.
Our fig trees have been producing a lot of fruit. So I made some strawberry fig jam a couple days ago, but it didn't set very well, so far anyways. My mom also dehydrated some, but I think the wild birds are going to get the most of them.
Kimberly