Over the weekend I was visiting my daughter in Idaho. We bought 5 beautiful peaches at the local farmers market. I made apeach tartwith them using just what was in the house. I made a pastry crust in an 8" cake pan. After it was baked I used some tapioca pudding and mixed it with some aerosol whipping cream for the base of the tart. I layered the fresh peaches and raspberries on top. For the glaze I watered down some raspberry jam and coated each peach. It turned out to be a delicious treat that evening. Sorry I didn't think to take a picture of it. When I came back home I checked the tree in front of my house that has about a million small peaches on it. Yikes! All of them are ripe!!! There are enough for me, my family, the mailman, the neighbors and of course, the deer who have already made them their snack each day. So, I got out my jars and made some fresh Peach Jam.
Freezer Peach Jam 3 cups finely chopped peaches 2 Tbsp.fresh lemon juice 4 1/2 cups sugar
Prepare the fruit and add lemon juice. In separate bowl measure sugar. Add sugar to peaches and stir well. Let it stand for 10 minutes In a pan put 3/4 cup water and 1 box of pectin. Bring to boil then boil 1 minute stirring constantly. Stir pectin mixture into peaches and stir for 3 minutes. Pour into prepared jars. Let stand at room temperature 24 hours then either store in refrigerator for 3 weeks or freezer for up to 1 year.
Yummy on toast or bagels! Now, what to do with the rest of them?
To see what other bloggers are cooking this week click here and check out Designs by Gollum, the wonderful host for Foodie Friday. Thanks for stopping by.
I am a mom of three daughters, and three sons-in-law, grandmother to 9 wonderful children. I cherish my friendships with family and girlfriends. I love to have interesting people into my house to share good times, eat and often do crafts with them.