Sunday, August 22, 2010
Tuesday, August 17, 2010
Nothing like homemade peach jam. This jar I made myself. I would have made more but only had enough sugar for a small batch.
My mother was given this recipe in the mid '40s while in Texas where my father was stationed during WWII.
6 C crushed peaches
4 T lemon juice
4 C sugar
Wash, peel, & remove pits from peaches.
Crush peaches and & add sugar and lemon.
Boil & cook on high, stir frequently to prevent burning, until syrup is think (about 20 minutes.)
Pour into clean, dry jelly glasses & seal at once with paraffin.
Makes about 6 8 oz. glasses.
Here's a hint that I learned in the '70s - put on a layer of paraffin, then place a piece of string that is several inches longer than the diameter of the glass with two ends hanging over, then add another layer of wax. When ready to remove, entire piece will lift off easily by pulling up on each end of the string.
Caveat - proceed at your own risk and do some reading on putting food up before you do this if you haven't done it before. A great, old book is "Putting Food By" by Ruth Hertzberg, Beatrice Vaughan, and Janet Greene.
If you make a small batch, as I did, you can just jar it and put in the refrigerator for use in the immediate future.
Peace and happy cooking to all,
Friday, August 13, 2010
A boring title today. Made these brownies a couple of days ago and saved them for last Wednesday night's knitting group meeting. You can find the recipe here: whatwouldgingerdo.blogspot.com/2010/01/peanut-butter-choc...
My batch of brownies came out a little heavy, slightly dry, so I will have to play with this recipe a little when making it again. Maybe I'll add grain sweetened, non-dairy chocolate chips next time?
I must say, the dryness is not an issue when topped with soy "ice cream".
If you make them, please give a big thanks to Ginger on her blog.
Peace to all, Judi