I am going to quit apologizing for my new canning obsession. Make fun of me all you want (you know who you are), but if you do, you give up your right to raid my pantry. Pffff. So there.
I was asked by an out of town visitor to locate some Fredericksburg peaches last week. We looked all over, and I finally found a stand on 360 near Bee Caves. After trying one, I decided that I’d like to try my hand at making jam. So, I procured a box o peaches – 1/4 bushel to be exact. My new favorite cookbook Canning for a New Generation by Liana Krissoff, had a great recipe for Classic Peach Jam. I procured the apples from the Barton Creek Farmer’s market. For those who follow my no grocery store project, after over 18 months of not shopping at the grocery store, I had to go to get Organic Cane Sugar. I couldn’t find a recipe using just honey, so sugar was a must.
I had an idea to add crystalized ginger and cardamom to the recipe, and got both of those items at Savory Spice Shop.
So, I scored, blanched and peeled the peaches, which took quite some time. I didn’t want to ruin it all if the cardamom idea wasn’t a good one, so I divided the peaches in half. I added the chopped ginger at the last phase of cooking the first batch.
The recipes in this book call for cooking apples, I believe in place of pectin. So, while cooking the strained peach juice with the apples for the second batch, I added a handful of cardamom pods.
Once I achieved what I thought would be the right amount of spice, I scooped the pods out with a slotted spoon, prior to adding the peaches back in.
The end result, was 6 full pints of jam, and 4 little jars peach jam, half with just ginger, and half with ginger and cardamom.
As my summer of canning continues, I’m finding that home canned goods are a commodity. I’ve had several people offer to trade their home canned goods, or other foods, for mine and I’m having a Ball. Pun intended.