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"Beating batter & people with whisks since 2007!" A food blog. The coolest food blog ever, maybe. Most of all, it's REAL. I'm about to become your favorite blogger. Don't fight it.
So I emailed them explaining why I couldn’t use the fruit… and within 3 days I had a brand new shipment on my doorstep of peaches I’ve made some Earl Grey nectarine preserves in the past and they were really good, so when I substituted sugar for honey and needed to add a liquid I thought I’d do that again. It’s a cross between preserved peach slices and preserves. When time is up, remove jars from canner and let them cool on a folded kitchen towel.
I decided to post it again because it’s been a while, and the most recent pickles I made included either beer or whiskey, so thats alienating a lotta folks who just want a simple ol’ pickle. Place 1 head fresh dill or 1 tsp dill seeds, 1/4 teaspoon pickling spice, and 1 clove garlic into each jar; pack in cucumbers. Process 10 minutes for pint jars and 15 minutes for quart jars. If you’re not interested in pickles at all and don’t know what you’re doing on this page, go here.
This one is a maple vanilla peach jam. Please for the love of all things good and holy don’t use that high fructose corn syrup nonsense! * 1 vanilla bean, scraped (plus throw the actual bean in while boiling for added flavor) OR a teaspoon of ground vanilla bean Place fruit in a large heavy saucepan. Turn off heat and add sugar, lemon juice, maple syrup and vanilla.
In all, since the start of this little venture as Canbassador, I’ve made vanilla brandied peach jam, nectarine basil preserves, peach & pepper salsa, vanilla bean sliced peaches in syrup, a beautiful (and easy! ) peach, bourbon & black walnut crostata, mint julep peaches, and grilled peaches with ricotta cream & honey, which were also amazing and a great use for those peaches not suitable for canning (too many soft spots, overripe, not ripe enough, etc). There was also a triple stone fruit crisp, spiced nectarine jam, nectarine & blackberry jam with purple ruffles basil, canned cherries in a light syrup, cherry preserves with jasmine green tea, mini-cherry pies made with Pimm’s I served with vanilla panna cotta… then a sour cherry jam, whole cherries in coconut syrup and a beautiful almond ricotta cake with fresh cherries and strawberries. Then when the peaches came… I made peach ketchup, peach salsa (again) and a peach caramel tart.