Peach Rosemary Jam

Thank you Gobo Root for this recipe. Makes 6 x 250ml jars

Ingredients:
10 cups peaches, crushed (I throw it into a Vitamix for 5 sec.)
1 apple, unpeeled, cut into wedges including the core, then roughly chopped
½ cup freshly squeezed lemon juice
A few small knobs of ginger, peeled
2 teaspoons fresh or dried rosemary, finely chopped
6 cups granulated sugar or more*
A pinch of salt

* Depending on the amount of juice you get from peaches. The rule of a thumb is that the proportion of the sugar in preserves needs to be 60 % or higher in order to prevent it from spoiling.

Sterilize the jars. I immerse the jars in a large pot filled with water and bring it to a roiling boil for at least 2 minutes. Remove from the heat. Remove the hot jars, draining well, and then place on a baking sheet in the oven set to the lowest possible temperature (in my case, 170F) until the jam is ready to be poured. You can flip the jars once to ensure even drying. By the time the jam is ready, the jars will be nicely dried. Sterilize the lids in boiling water and dry as well.

Place a small plate in a refrigerator (you are going to use this in order to test the setting point later). Place the peach, apple and lemon juice in a large, heavy-bottomed pot, and bring to a boil. Make a few slits in the knobs of ginger and add to the pot along with the rosemary. Simmer until apple pieces are soft. Skim off the scum as needed.

Add the sugar, stir to dissolve and bring to a boil. Add the salt, and boil rapidly without stirring until the setting point is reached, for about 10 to 15 minutes. Test the setting point by dropping a small amount of the jam onto the cooled plate. Let sit for a bit, then using your fingertip, gently push the jam. If it crinkles, it is set. In order to make smooth-textured jam, I removed apple pieces and peels from the jam (and served it with sharp cheddar cheese next day). The apple was needed for its high pectin content to help the peach jam to set.

Remove the jam from the heat. Remove the jars from the oven. Pour the hot jam into the warm sterilized jars and seal tightly. Store in a cool, dry place and use up within 12 months or so. Once open, the jam should be refrigerated.

Crockpot Apple Butter

Aaron loves apple butter. I hate buying it at the store though because they taste so strongly of clove that you lose the apple. This is a good compromise.

Ingredients:
Approximately 3 lb. apples ( make sure 1/2 are Granny Smith )
Gala , Fugi, Or Granny Smith
3 cups sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon cloves
dash of salt
3/4 cup water or fresh apple cider

Fill Crock-pot 3/4 full with peeled, cored and sliced apples. Add the remaining ingredients and stir until evenly mixed. Cover and cook on low setting overnight or until the butter is of a thick, spreadable consistency.

If apple butter has too much liquid, remove lid and cook on high until thickened. Stir often as butter thickens to prevent scorching.

Mash Apple Butter until chunky or smooth with hand held masher or blender
Store in refrigerator for up to 6 weeks. Freeze for longer storage.
Put in jars with water bath processing also.

Canned Dill Green Beans

I've just started canning. It's a wonderful idea for people who want to control what is in their canned foods. My problem thus far is what to do about flavorings. These green beans are full of flavor.

Ingredients:
2 lbs tender green beans - stringless type
2 cups water
2 cups white distilled vinegar
1 1/2 teaspoons pickling salt or to taste
1/3 cup sugar
2 bay leaves
2 small onions - peeled and thinly sliced
8 red hot peppers
8 cloves garlic, peeled
8 sprigs fresh dill

Wash beans and snip off ends. Discard any that are wilted or discolored. In a saucepan combine water, vinegar, pickling salt, sugar, bay leaves, and onions. Bring liquid to a boil and simmer for 10 minutes. Drop beans into boiling water and cook for just 5 minutes. They must still be crisp. Drain immediately and rinse in cold water.

Pack beans upright in 8-ounce jars with a couple of slices of onion. Add 1 hot pepper, 1 clove garlic,
and a sprig of dill to each jar and pour hot vinegar mixture over the beans to overflowing. Seal immediately.

Makes eight 8-ounce jars.