Promise
[album 65561 peach2.JPG]
The peach tree is in good health this year. The only sign of peach leaf curl appeared on two leaves which I summarily plucked off the other day. The rest of them are beauitful and there are dozens of these fuzzy little almond shaped babies all over the tree. I might have to look into getting some more canning jars. . . Wait.... what about peach butter? Oh my. Is there such a thing?
Is it LEGAL?
(Would it stop you if it wasn't?.... I doubt it.)
The peach tree is in good health this year. The only sign of peach leaf curl appeared on two leaves which I summarily plucked off the other day. The rest of them are beauitful and there are dozens of these fuzzy little almond shaped babies all over the tree. I might have to look into getting some more canning jars. . . Wait.... what about peach butter? Oh my. Is there such a thing?
Is it LEGAL?
(Would it stop you if it wasn't?.... I doubt it.)
Comments (9)
mamallama (Legacy)
Peach butter...hmmmmm. Need to think about that one.
A little beauty, isn't it?
A little beauty, isn't it?
Dustbunny3 (Legacy)
Fuzzy burger looks great, glad it is there for we dropped 20 degrees and 28 right now. Had wind and snow flurries all day and wind chill is bone cold.
Pragmatist (Legacy)
PEACH BUTTER
About 1-1/2 quarts.
Wash then cut into quarters:
4 pounds of peaches
Cook thm very slowly until soft in:
2 cps water or cider vinegar
Put the fruit through a strainer. Add to each cup of pulp:
2/3 cup sugar
Add:
2 tsp cinnamon
1 tsp cloves
1/2 tsp allspice
Grated lemon rind and juice (optional)
Cook the butter until it sheets* from a spoon.
*Begin to test the juice five minutes after the sugar has been added. Place a small amount of jelly in a spoon, cool it slightly and let it drop back into the pan from the side of the spoon. As the sirup thickens, two large drops will form along the edge of the spoon, one on either side. When these two drops come together and fall as one drop the "sheeting stage" has been reached--220-222 degrees.
For that recipe I get one small jar.
Shalom
About 1-1/2 quarts.
Wash then cut into quarters:
4 pounds of peaches
Cook thm very slowly until soft in:
2 cps water or cider vinegar
Put the fruit through a strainer. Add to each cup of pulp:
2/3 cup sugar
Add:
2 tsp cinnamon
1 tsp cloves
1/2 tsp allspice
Grated lemon rind and juice (optional)
Cook the butter until it sheets* from a spoon.
*Begin to test the juice five minutes after the sugar has been added. Place a small amount of jelly in a spoon, cool it slightly and let it drop back into the pan from the side of the spoon. As the sirup thickens, two large drops will form along the edge of the spoon, one on either side. When these two drops come together and fall as one drop the "sheeting stage" has been reached--220-222 degrees.
For that recipe I get one small jar.
Shalom
404Error (Legacy)
Hey, my Nana used to make pickled sliced peaches using apple cider vinegar and the same spices as Chaya's recipe. I think she used less of the spice blend for that quantity of peaches, but it still sounds good. I'm imagining it over French vanilla ice cream right now. Mmmmmm.
Camomille (Legacy)
Mmmmmmmmmm looks good to me! Peach Jam is a fave of mine. Not sure about Peach Butter. Peach pies sounds good too . . .
Oh no, wait . . . I'm dieting . . . *sigh*
Oh no, wait . . . I'm dieting . . . *sigh*
InStitches (Legacy)
What a beautiful sight. Lucky you. I have never tried growing peaches. However, given my track record with other fruits let's just say I'm no threat to the local farm markets. :)
ImNotLisa (Legacy)
Oh I'm so jealous. I'm frightened to think about what three nights of freeze will do to the peach crops this year. Maybe we'll borrow some from you?
welshamethyst (Legacy)
Peach butter IS entirely legal and quite good!
allimom (Legacy)
OK, I'm finally getting caught up on all my diary reading...
I made Peach Butter a few years back with nectarines (the were on sale for an amazing price so I bought enough to choke a herd of elephants). It was OK, the apricot butter was better. It could just be my family that didn't care for it as much as the apple and apricot butter for our toast. It was fantastic over vanilla ice cream or as syrup on waffles though! I think I sent some to Chaya a couple years ago, but can't remember for sure. You may want to ask her (it may have been a jar of the preserves I sent).
Last year I concentrated on making pie filling with the peaches I had. No canning with it, but my seal-a-meal sure got a work out! I've still got some in the freezer unless Hubby got into it; if I do I may have to make pie this week.
Alli
I made Peach Butter a few years back with nectarines (the were on sale for an amazing price so I bought enough to choke a herd of elephants). It was OK, the apricot butter was better. It could just be my family that didn't care for it as much as the apple and apricot butter for our toast. It was fantastic over vanilla ice cream or as syrup on waffles though! I think I sent some to Chaya a couple years ago, but can't remember for sure. You may want to ask her (it may have been a jar of the preserves I sent).
Last year I concentrated on making pie filling with the peaches I had. No canning with it, but my seal-a-meal sure got a work out! I've still got some in the freezer unless Hubby got into it; if I do I may have to make pie this week.
Alli
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