Monday, May 28, 2012

Making Peach Jam Class and the recipes too!

We've been living in the "whirlwind" of the end of the school year! 
So many things going on, pulling us in various directions,
but I am thrilled to say that we made it through, finished strong
and now we are officially on summer break!  Yay!
Right now peach season is in full swing and we've been making and baking;
  jams, cobblers, pies and freezing peaches too.
Last weekend we had our annual 
"Making Peach Jam" Class
 and it was completely sold out. 
I like to teach two different methods to making jam, the old fashioned sugar,
fruit and lemon juice only jam and then one using pectin.  
Personally, my favorite is the old fashioned way, and almost all of the jams
that are made at the Boho Farm are made this way. 
But because I love the art of jam making and what more people to share this love, 
one of the first jams I teach how to make is peach jam made with pectin. 
It is accessible...quick, easy and can be made in an hour.
It is an approachable entrance into the wonderful world of jam making.

The class filled up so quickly, we'll have two jam making class next May,
so if you missed you'll have to join us next year! 

Here are the two recipes that we made during class:

Easy Peach Jam
9 cups peaches
6 cups cane sugar
4 tbsp freshly squeezed lemon juice
1 box of pectin

Prepare jars and lids by washing them and placing them in a
250 degree oven for 25 minutes to sterilize.
Combine the peeled peaches, pectin, and lemon juice in a big stainless steel
pan.   Stir till pectin is dissolved.  Bring to a boil over medium high heat. 
Stirring often, and once the color changes from opaque to clear, skim off foam
and then add the sugar and bring to a raging boil for about a minute or so.
Pour jam into the sterilized jars, leaving a 1/4 inch head space,
then place them in on a jelly roll pan and place them
in a 250 degree oven for 15 minutes.
Let cool.

Shelf life is 6 months

Old Fashioned Peach Jam
4 pounds peaches
2 cups cane sugar
1 freshly squeezed lemon
Combine the peaches, sugar, in a glass bowl and cover.
Let macerate in the refrigerator for at least 12 hours, if not 24 hours.
Put peaches in pot on stove and add lemon juice.
Bring the mixture slowly to a boil over medium high heat.
Stirring frequently, after 5 minutes remove any foam
and continue to cook till jam thickens to a nice consistency.
Pour jam into sterilized jars and then place them in on a jelly roll
pan and put them in a 250 degree oven for 15 minutes.
Let cool.

If you want to read another post about making peach jam, click here.


Wednesday, May 9, 2012

The Arcadia Edible Tour-This Saturday

The Arcadia Edible Tour is this Saturday and I have been down with
some crazy virus for over a week...isn't this just the way it goes?
When you have so much to do that you would like to make time stand still,
instead you end up in bed for a week and have to just resign yourself to it.

We have been doing lots of harvesting lately...
Aren't these Chioggia beets lovely? 
We roasted them along with some Chantilley carrots, leeks and
onions, all from our garden last Sunday with
our roast chicken and yes, it is our chicken too.
A whole meal from our lovely is that?! 
If only every meal was that gives something to strive towards.
Our artichokes are in full bloom right now, so if you come on the tour Saturday
you will see lots of beautiful artichokes--on Sunday we will harvest and roast them. 
 I brought this one inside to let it flower.
First of the season Desert Gold peaches
made a limited edition peach orange blossom jam
that will only be available at our farm stand Saturday
during the Edible tour.
Sweet potato slips...wanted to start these earlier,
the crud kept me from it..but can still plant them in June.

found this fabric for the tops on our
rose petal jelly...
Brought it home...loved it and am now
 making it into panels for our family room.
 I have a million things to do and I start this
project like some kinda crazy women!?
So easily distracted.
Am I the only one who does these kind of things?
I found a new book to read this summer and it is taking all
that is in me not to start now...
See all these distractions?!
Focus...I need to focus...
 Waxing for long, leisurely summer days of hanging out
with the kids and reading French--I don't know if you can call it literature,
let's say humorous novel, eating pie and swimming.
We're letting 4 of our 6 raised beds rest this summer,
even the land need a break.  They have worked hard for us.
Would love to have you come out and join us for
the Edible Arcadia Tour on Saturday. 
This will be one of the last events at the farm for this
season but look forward to see you all again in the fall!

Gotta get cracking and FOCUS!
Hope to see you Saturday!

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