...then think, hey, y'know, the kitchen just isn't sticky or hot enough, and so peel and chop a bunch of peaches...
...risk getting covered in boiling hot sticky fruity napalm...
...and make up some peach jam while you're killing at afternoon.
You gotta admit, the stuff sure does look pretty! But why does homemade "jam" not make jars FULL of fruit? Instead it's mostly "goo" and a little fruit suspended at the top. I'm sure it'll still taste great...just wonderin'.
BTW - I only used half of that pile of peaches for a full recipe of jam, plus it used up the last of my lemons (4 T lemon juice went in the jam)... So they're just gonna have to sit in the fridge til I'm ready for another go. PLUS I have 5 pounds of STILL unripe plums!
2 comments:
I actually have just a few spoonfuls left of my sister's peach jam - and it does the same thing. So I make sure I get both the goo and fruit pieces on my spoon when I put it on my toast/pancakes/bread. That usually balances it out enough!
I figure I'll have to do the same... And just before going to bed last nite I noticed that the peach jam's hadn't actually firmed up very much (I didn't do the spoon/swipe test - I just went with the time the recipe said to use - doh!). But those are the ones that actually got canned/sealed. The remaining little bit got put in a clean jar and stuck in the fridge, and this morning, after chilling all night, it was definitely firm enough...so no complaints!
In fact, I tried both the peach jam and the strawberry lemon marmalade on a STORE BOUGHT cinnamon raisin bagel (Sharon will understand the significance of this). I got two six-packs of them to take in to WORK so I don't have to deal with the Einstein's Bagels student workers...
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