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.

Creative Moments

Though this weekend is filled with chores and things to do before joining family in Palo Alto for few days for the surgery this week, I have enjoyed creative moments as well.

Creating another life journal.

And a wine tasting journal for myself.

Lots of colored bell peppers to use up before we leave, so I made mixed pepper jam. The green is actually jalapeno's for a little heat.

Cooking over low heat to thoroughly dissolve sugar: 2 3/4 cups finely chopped peppers, 1/4 cup finiely chopped jalapenos, 1 cup apple cider vinegar, and 5 1/4 cups sugar. Stir in 1/2 teaspoon unsalted butter. Then increase the heat to medium and birng to a boil. Reduce heat and simmer, stirring constantly for 1 to 2 minutes. Increase the heat to medium-high and bing the mixtire to a full rolling boil, stirring contantly. Stir in the rentire contents of 1 pouch (3 oz) liquid pectin. Return to a boil, stirring constantly. Boil, continuing to stire constantly for 1 minute. Remove from heat. Skim off any foam. (Note -- to help prevent jam from sparating 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 peppers. This helps sometimes, not always. ) 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 water bath for 10 minutes, pint jars 15 minutes.

As to the rest fo the bell peppers I had, I roasted them under the broiler; peeled,seeded, and froze them for later use.

I finally got labels made for everything I have canned.

and placed on the jars.

I find these onions addicting. Good thing they only have a small amount of sugar in them!

The finished Mixed Pepper Jam. See how most of the peppers floated to the top. I did the step to help prevent this from happening. Oh well, it is not as perfect in the jar, but it will taste good. Now, back to other things on my weekend list like laundry, ironing, vacuuming, dusting, packing............(A few hours after posting this, and I realize whatI did in the pepper jam recipe that was worng. I finely diced not finely chopped the peppers. No wonder they are not mixed well into the jam. Eye roll......)

A Bipartisan Political Statement - I'm Diane and I Approve This Message

Lately political emails have filled my box to overflowing -- Republicans attacking the Democrats; Democarts attacking the Republicans. ENOUGH ALREADY PLEASE! However, my friend Renee sent me a political related email and there was much discussion afterwards by most people it was sent to. It was a very interesting discussion. I want to print here what Renee's husband John said in the discussion because it is exzactly how I feel. This bipartisan lady could have written this herself.

Halloween onsie for Jacob. Too cute!

If you haven't yet, read the "Elephant" book, you will marvel at the strategy. I find the Republican message is heard by all voters, and too often the Democrat's response and subsequent dialog is wasted on other Democrat's. Instead of "preaching to the choir," they should be having more discourse with those of opposing views.

Villeroy & Boch rimmed soup bowls. Bought with Macy's Rewards coupons.

It seems to me that Democrat's spend a preponderance of their time railing at the Republicans for their "ridiculous ideas," and too little time listening, learning, and attempting to find common ground.

Buffet Server bought with Macy's reward coupons.

It may be important to remember that all Republicans are not clones of Gerorge Bush or Dick Cheney, any more than all Democrats are clones of John Kerry or John Edwards. The vast majority of both Republicans and Democrats fall within the middle fo these two extremes.

Annalee cat witch threesome from William Glen.

To say that all Republicans represent only the privleged is unrealistic, is as unrealistic as saying that all Democrats represent only the underprivileged.

Annalee Candy Corn Witch from William Glen.

In my opinion, the only way to counteract this increasing polarization of our political discourse is to find that common ground.

Canned more onions in wine vinegar.

It is the responsibility of all citizens to be informed an reach decisions based on the information.

Ingredients to make wine jelly.

Those decisions should not be formaulated as a result of a single "party line," but also take into account points from opposing views.

Cabernet Sauvignon Wine Jelly

I want to stress that I am for a change from the last 8 years, but my decision will have been made with the benfit of numerous bipartisan discussions which all those close to me can attest.

Canned Gift From My Kitchen

Thank you John for saying sp perfectly what I have been thinking. Now, back to my kitchen.

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.

Creative, Happy and On the Go, Two

When I was a little girl, my Italian grandmother used to can onion wedge pieces in wine vinegar and we would dip them in good-quality olive oil as a snack. I haven't had them since. My grandmother died when I was only 7 years old so it has been a very long time. (I shall not say just how long that is!) Today I canned wedge pieces in red wine vinegar and slices in white wine vinegar. Both have a touch of sugar and a teaspoon of whole peppercorns. I am looking forward to dipping the wedge pieces in olive oil, and the slices will be a good condiment for many things. I will be giving some of these as gifts as well.



My home made canning processor. Just place a folded kitchen towel in the bottom of a good sized pot (this is my Italian grandmothers spaghetti pot) and you are set.

White vinegar, sugar and pepercorns, slowly heating to dissolve sugar.


Processing jars filled with sliced onions and white wine vinegar syrup in a water bath.

Processing the wedge pieces in red wine vinegar syrup in awater bath.

Wedges in red wine vinegar.

Sliceds in white wine vinegar.

Meyer lemon juice in pot to make Meyer Lemon Jelly.


Sugar and pectin waiting to be added. This recipe called for 14 cups of sugar to 8 cups of Meyer Lemon Juice. It takes a lot of patience to keep stirring over medium low heat to dissolve the sugar completely. Then it is brought to a rolling boil over medium high heat while sirring constantly (another slow process) then the liquid pectin is added, brought to a boil again and boil for 1 minute, reove from heat, skim foam quickly and fill your jars. Seal properly and put in water bath for 10 minutes if using 1/2 pint jars, 15 minutes for pint jars.

The dishcloth in the bottom of the pot works like a dream. The jars stay put and keeps the jars off the bottom of the pot.

I used half pint jars and ended up with 16 jars. This is not a clear jelly. I am looking forward to tatsing it. More gifts for friends and family.

Dinner tonight was prepped by Trader Jor's. I just had to brown and finsih off in the oven; stuffed pork chops. They are actually very tasty, though their directions made them too cooked for us and a nit dry.

I accomplished a lot as you can tell by the items crossed off my list. I thoroughly enjoyed the time in the kitchen playing!

Jars of strawberry as well as raspberry freezer jam waiting out the 24 hour setting up time. They will go in the freezer tomorrow morning.

Raspberry jam. I ran out of small jars and saw these at Walmart today while I was out shopping for my grandsons. They are made by Ball and are for freezer jams. They are plastic "jars" and the lids screw on. Great idea, and they are reasonably priced.

The smashed raspberries and sugar setting for 10 minutes before the pecton is added. I started the day at 5 AM and it is now 10 PM and I have to admit I am exhausted. Perhaps tonight I will sleep past 2:30 - 3 Am. That is when i have been waking up all week. I am ready for a complete nights sleep.

Rose and I

Wednesday was the Newcomers monthly luncheon. I am the historian this term so was there taking pictures. It is wonderful seeing all the ladies, but I have to say (and only because O know the woman who set this up doesn't know about my blog) that this restaurant and food was the worst. Ane it costs us $18 a piece. The fruit tray had fresh strawberries, grapes and cantaploupe and then there qas a pile of mixed fruit out of a can! It is a combination Mexican-Italian Resturant (yep, you read that right, eye roll) and there was no Mexican food on the buffet menu we were served, and the pnly 2 things Italian were a pasta dish and garlic bread. Outside of that there was BBQ pulled pork, BBQ chicken tenders (so salty it burned the inside of your mouth), potato salad, spinach salad, the fruit and a chocolate mousse cheesecake.

That's Gemma on the left and Carmen on the right, and nice ladies as well in the middle.

Ladies lined up for the buffet. The curtains were terrible in this room and made it dark and dreary, and one window actually had a sheet drapped for a curtain! Eye roll.

Barbara and Paulette.

I think this is a great shot and the background worked out as well. This portrait type shot needs to be blown up and framed.