|top: Spice Pear Jam, Peach Butter. |
Bottom: Peach-Plum Jam, Peach Cobbler Sauce, Pear Jam
So what I thought was going to be a one hour process took nearly five. I ended up complaining quite a bit near the end, as I'd brought the canning kettle to a boil at least three times already and the butter was still not ready. We were going to go out for an early lunch, and that time had passed. And so I stopped. I didn't quit--I came back after lunch to finish. But boy was I frustrated! Luckily, the butter came out delicious. Unfortunately, two of the five jars didn't seal. I gave one to my coworker, whose partner loved my apple butter. He thought it was fantastic!
Spiced Peach Butter from Ball Blue Book
- 18 medium peaches
- 4 cups sugar
- 1/2 - 1 tsp each ginger, cinnamon, and nutmeg
Ladle into hot jars, 1/4" headspace, 10 minutes boiling water bath. About 4-6 pints.
Original recipe says to blanch and peel the peaches. I never peel my fruit if I can help it.
I made a couple batches of this before finding the best recipe (below). But at this point, I can't find the recipe back. I'm not sure if it's in one of my books or online. It's good. I think. I'm starting to forget with all the jams I've made. I do know the one we like the least, so I'm pretty sure this was a good one. Now to find the recipe back....
Then I found the best peach recipe: Peach Cobbler Jam. Mine didn't get very jammy, and might firm up as time goes by. But that's okay: It's the most fabulous peach cobbler sauce. We can't wait to eat it on ice cream or brownies this winter. I made two batches...and then ran out of peaches to our disappointment. Can't wait for next year! I might skip the pectin and intentionally make a sauce. As you'll see shortly, I can make any fruit sauce!