Peach Jam

I have ben wanting to make jam with some of the fresh peaches form Theresa's yard. I have a whole day at home today so it was the perfect time to try it.


To Make Peach Jam:

4 cups peeled, pitted and crushed yellow peaches (3 1/2 to 4 pounds)
1/4 cup strained fresh lemon juice
7 1/2 cups sugar
1/2 teaspoon unsalted butter
1 (3 ounce) pouch liquid pectin

In an 8 quart pan, combine the peaches and lemon juice. Stir in about half the sugar. Cover the pan and let stand for 20 minutes.

Remove the cover. Stir in the remaining sugar and the butter. Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved. Increase the heat to medium-high, and bring the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly for 1 minute. Remove the pan from the heat. Skim off any foam.

Return to the pan to the heat and bring the mixture to a full rolling boil. stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. Remove the pan form the heat. Skim off any foam.

To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute or so to distribute the fruit. Ladle the hot jam into hot jars, leaving 1/4-inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200 degree F (93 C) water bath for 10 minutes, pint jars 15 minutes.

NOTE: When preparing peaches, cut the fruit in quarters and remove the red fibers from the center before crushing the fruit. The fibers can be tough and stringy when cooked, and the red streaks in the jam can detract from its appearance.

Makes about 8 half-pint jars.

Pesto Chicken Packets

Made these the other night for dinner and they were delicious. This entree is on our menu rotation now.

To make two entrees: Slice 1 zucchini, chop 2 Roma tomatoes and clean 4 to 8 green onions, saving the white and mostly pale green parts for the recipe.

Cut heavy duty foil into 12 to 15 inch long pieces. One per entree. Drizzle a a little EVOO on the center of each piece of foil and place a boneless, skinless chicken breast on each. Spread each breast with a tablespoon of pesto. Pile the half of each veggie on each chicken breast, starting with zucchini and ending with green onions.

Spread another 2 to 3 tablespoons of pesto on top of each one. Bring foil up and seal top then sides to make a leak proof packet. Place packets on a baking sheet and bake in a preheated 355 degree F oven for about 35 to 40 minutes. (You can also cook these on your grill using indirect method, grill preheated to medium. Close grill when cooking for about 25 minutes.

When finished cooking, carefully open each packet. There is a lot of steam, be careful. It created lovely juice when cooking. I removed from packets and served a top steamed brown rice. Buon Appetito!

In the Kitchen - Preserving

This morning I was able to get a little of the canning done that I had hoped to do yesterday.

First I made Brandy-Pecan Sauce. Above are the ingredients. Only thing missing is water.

Toasting the pecans in unsalted butter over low heat until they absorbed all the butter and developed a rich, nutty aroma. Once troasted set pan aside. Then mix the rest of the butter, water and brown sugar in a saucepan and dissolve the sugar well. Then cook over medium heat until slightly thickened, 3 to 4 minutes. Add the spices. Then add the brandy and cook, stirring constantly until reduce to a medium syrup, about 5 minutes. Then stir in the pecans and cook 2 more minutes and remove from heat. Fill jars.

Place in a water bath for 10 minutes.

Finished product. This smelled rich while cooking. I think I may have cooked my syrup too long though. It may be a heat in the microwave before using. Over ice cream? Heart be still!

Next I made Pineapple Upside-Down Topping. The drained heavy syrup from the crushed pineapple and brown sugar brought to boiling after the sugar fully dissolved.. (Note: Try finsing fruit in heavy syrup anymore. I was able to find chuncks of pineapple in heavy syrup. I drained to cans of crushed pineapple to see how much juice there is in the cans. Then I measured that amount of drained heavy syrup from the pineapple chunk cans, and continued. I put the chunks with the pineapple juice in the fridge for another use.)

Simmering for 5 minutes.

Then add the crushed pineapple, bring back to a boil, reduce heat and simmer for 2 more minutes. Remove the pan from the heat and add in the rum if using.

Lids in boiling water.

Filling the jars with pineapple topping, leaving 1/2-inch headspace.

In the water bath for 10 minutes.

Finsihed product. This was so easy to make and smells heavenly when cooking. Looks beautiful in the jars as well.

In My Pursuit of Using What I Have.......

I am still making use of what is in my freezer and pantry. Last night for our dinner I made White Bean and Sausage Stew. I discovered soaked white beans in the freezer as well as garlic sausage, and from the pantry I took diced tomatoes, chicken broth, balsamic vinegar and dried garlic and herb bread crumbs. From the fridge came white wine and Parmesan cheese. I utilized all these ingredients in the dish.

In the pot I sauteed chopped onion and minced garlic in a little olive oil. Then added the chicken broth, white wine and drained canned diced tomatoes. I brought it to a simmer, and let it cook, covered, until the beans were tender and began to fall apart, about 1 1/2 hours. I used the back of a wooden spoon to mash some of the beans to give it a creamy texture.

Then I added the garlic sausage, sliced in about 1/2-inch pieces. I allowed this to cook for about 5 minutes or so to heat the sausage. (These sausages was already cooked, so I did not precook them.)

Then I added balsamic vinegar, salt and pepper to taste, and cooked for a few minutes to mellow the vinegar flavor.

Poured into a flameproof casserole, sprinkled the top with dry garlic and herb bread crumbs mixed with grated Parmesan cheese and placed under the broiler for a minute or so until lightly browned.

Ready to serve. This really is a quick and easy take on French cassoulet. I will make it again, but next time will use less balsamic vinegar or omit it all together, and will try a chicken and herb or lamb sausage.

NOTE 9/22/08 -- Leftovers prove that the balsamic vinegar should stay but perhaps cut it down by a tablespoon. The falvor is much more mellow the second day and important to the taste of the dish.

Asparagus Fritata

In my quest to use what foods I already have I found eggs and asparagus that I needed to use soon. So I decided to whip up some simple fritatas.

Beaten eggs, steamed asparagus pieces, Parmesan Cheese and black pepper was all I used, along with a touch of olive oil in the bottom of the skillet.

Cooked slowly in a skillet over a low heat on the stove and placed under the broiler for 30 to 60 seconds once the bottom was set.

Tomorrow we are going to Lancaster Winery in the Alexander Valley with a group of friends for their club member tasting and luncheon. I sliced the fritatas and packed in small containers, one for each of the 2 cars for a healthy morning snack on the 3 hour drive to get there.

Okay, and I did try a slice this afternoon to make sure they tasted good. (Yes they do.)