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.

Slow Cooker Apple Butter

Aaron loves apple butter. He'll stick a spoon in the jar and just eat it all childlike without anything to dip in it or spread it on.

Ingredients
5 1/2 pounds apples - peeled, cored and finely chopped
4 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt

Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well. Cover and cook on high 1 hour.
   
Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.

Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness. Spoon the mixture into sterile containers, cover and refrigerate or freeze.

Infused Herbal Butters

Since I do a lot of make ahead and freeze in vaccum sealed bags, I like to add my flavorings in so I can cheat and boil quickly if need be. Infusing herbs into butter only takes a few minutes, but it is so tasty.  Herbal butters are decadent on steamed vegetables, warm dinner rolls, grilled fish, baked potatoes, pasta dishes, or when incorporated into sautés and sauces.

Ingredients: 
Butter
Organic herbs, fresh or dried

Simply place the butter in a bowl, allow it to soften, add dried herbs or spices, and blend together.  If using fresh herbs, chop and then blend with the butter.  The amount used will depend on how flavorful the herbs are, but a typical amount is 2-4 TBSP of fresh herbs or 1 TBSP dried herbs per ½ cup (1 stick) of butter. The butter will taste delicious right away, but will improve if the flavors are allowed to develop for 24 hours in the refrigerator before using.  Store extra herb butter in the refrigerator or freezer.

Persimmon Freezer Jam

 I love tart flavors. Persimmons are one of those wonderful fruits that can be tart or sweet or both at the same time depending on how you prepare it.

Ingredients:
5 cups pureed persimmons
3 cups white sugar
1/4 cup fresh lemon juice
1/2 teaspoon grated orange zest
1 pinch ground nutmeg

In a large saucepan over medium-high heat, combine persimmon puree, sugar, lemon juice, orange zest and nutmeg. Boil for 30 minutes, or until slightly thickened. Pour into sterilized jars and seal. Store in the freezer.

Ricotta Cheese

Making cheese at home is actually pretty easy if you're making 'farmer' style cheeses, which are not aged. They don't keep long, so use within five days after making.

Ingredients:
3 cups whole milk  
1 cup heavy whipping cream
3 tbsp white vinegar   

Bring milk and cream to a simmer (180°F) in a sauce pan over medium heat until curdles form. Stir often to prevent sticking to the bottom of the pan; and watch carefully to prevent boiling over. Once curdles form, remove from heat and add vinegar; stir; and allow to rest for about 5 minutes. (If you allow it to rest for long periods it will become rubbery.)

Line a colander or mesh strainer with 2 to 3 layers of cheesecloth moistened with water. Pour the milk/cream mixture into the strainer and allow to drain until it reaches your desired consistency. (Some like it wet, while others like it drier. It depends upon its use.) You can always drain it more later, if needed. Oil a container for storing; add cheese; and compress into the container. Use immediately or refrigerate for up to 5 days. Do not freeze solo.

Caramel Dessert Sauce

If I don't put this in the back of the fridge and hide it after it's made, I catch a number of men-folk standing with the fridge door open, eating it with a spoon.

Ingredients:
1/2 cup butter
1 cup light brown sugar
2/3 cup heavy whipping cream
1 teaspoon vanilla extract

Combine butter and brown sugar in a small sauce pan and warm over medium-low heat until smooth, stirring frequently. Add cream and vanilla, stirring until well mixed. Allow to bubble just a little. Pour into a mason jar and place in the fridge for four hour with no lid or until thickened. Cover.

Lavender Simple Syrup

Simple lavender syrup is an easy and delightful infusion that enhances just about any drink. Pour some in lemonades and teas. Add a shot to your next margarita or cosmopolitan. Most recipes call for one ounce or one shot of lavender syrup per eight ounces of beverage. Adjust the amount you use according to taste. It will transform your beverage from average to exceptional. This recipe is borrowed from Sharon Shipley’s The Lavender Cookbook.

Ingredients:
1 cup distilled or filtered water
1 cup sugar
2 tablespoons whole organic lavender buds
1 strip lemon zest

Boil the water in a small saucepan and add the sugar. Stir constantly until the sugar is dissolved. Add the culinary lavender buds and the lemon zest and allow the mixture to steep, uncovered, for about 30 minutes. Strain the mixture through a fine-screened colander or cheesecloth. Lavender syrup will keep in the refrigerator for up to 2 weeks.