Wednesday, August 29, 2012

Peaches, peaches, peaches!

A friend of mine brought me a box of peaches the other day and I had just happened to have bought my own box of peaches the very same day.

We munched on them randomly for a couple of days before I decided to start processing them.

In just a couple of hours I had peeled, pitted and sliced about a box and a half of peaches (probably 30 pounds).

That's one big bowl of peach slices.

I only used a very small amount to make some peach jam and a few peach cobblers to eat and give away.

Peach Cobbler

Not baked in the prettiest pan, but TASTY.

Peach Cobbler Recipe:

This recipe can be used for peaches or apples and probably other kinds of fruit as well.  The original recipe I followed called for unsalted butter and a pinch of salt in the batter mix.  I used salted butter and omitted the pinch of salt instead.  It worked fine.

Preheat oven to 375 degrees.

4 cups peach slices or apple slices
1 cup of sugar
1 Tablespoon lemon juice
cinnamon to taste (optional)

1/2 cup butter
1 cup sugar
1 cup flour
1 Tablespoon baking powder

Melt the butter and pour into the bottom of a 13 x 9 pan.

Cook the peaches or apples over high heat with 1 cup of sugar and 1 Tablespoon lemon juice until tender.  Add cinnamon if you prefer.

Mix together just until moist the 1 cup of sugar, 1 cup of flour and 1 Tablespoon of baking powder.  Pour over the butter in the pan.  Do not stir together.

Pour the fruit mixture into the pan.  Again, do not stir together.

Bake at 375 for 40 to 45 minutes.

And the most important part of the recipe - ENJOY.

Peach Jam

Oooh - So Pretty!

The chunks in this jam are bigger than recommended but the person I made it for likes to pour his over ice cream - so it worked out perfectly.

Peach Jam Recipe:

4 cups finely chopped peaches
2 Tablespoons lemon juice
5 1/2 cups sugar

This recipe can be found inside the boxes of Sure Jell and I'm fairly certain other brands of pectin will have similar recipes and canning instructions.  I've just covered the basics.  If you are new to canning, read the full instructions in the pectin package or other recipe you will use.  I have included most steps but preparing the jars and canner before doing anything else is essential.

Bring boiling-water canner, half-full with water, to a simmer.

Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat.  Let stand in hot water until ready to use. Drain well before filling.

Add 4 cups peaches into 6-8 quart saucepot.  Stir in 2 Tablespoons lemon juice.

Measure exact amount of sugar, 5 1/2 cups, into separate bowl.  (Reducing sugar or using sugar substitutes will result in set failures.)

Stir in 1 box pectin into peaches and lemon mixture.  Add 1/2 teaspoon butter or margarine to reduce foaming, if desired.

Bring mixture to a full rolling boil on high heat, stirring constantly.

Stir in sugar quickly.  Return to full rolling boil and boil exactly 1 minute, stirring constantly.

Remove from heat and skim off any foam.

Ladle quickly into prepared jars, filling to within 1/8 inch of tops.  Wipe jar rims and threads and put on lids.

Put the jars onto an elevated rack in canner.  Lower rack into canner.  Water must cover jars by 1 to 2 inches.  Add boiling water if needed.  Cover; bring water to a gentle boil.  Process jams 10 minutes.


  1. Replies
    1. On my way! :-) Just kidding. I love living here. You can move up here, though.


Thank you for your comments.