Wednesday, November 12, 2014

I Can Cook...If I Have To

by Vera Langhorne of Thread End, by Amanda Lee

Goodness, it seems like everybody is showing off their recipes lately. They're all itching to get into the kitchen and cook up those scrumptious Thanksgiving dishes! Well, I used to cook quite a bit when John was still living, but I never was terribly good at it.

But I want you to know that I found a recipe on Savor the Taste of Oregon that even I can make well. It's Peach Jam with Cinnamon. I'm even thinking of giving jars of this jam out to people with a little peach colored ribbon tied around the neck. Maybe Marcy would embroider some little labels for me: Lovingly Made by Vera Langhorne.

If you'd like to try it yourself, here's the recipe:

Oregon Cinnamon Peach Jam

Recipe courtesy of Brenda Russell
Ingredients
  • 3½-4 pounds of ripe Oregon peaches (when sliced with peel on and chopped in blender should yield 4 cups)
  • 1 teaspoon cinnamon
  • ¼ cup lemon juice
  • 1 box (2 ounces) MCP pectin
  • 6 cups sugar
  • ¼ teaspoon butter
Directions
Disinfect jars, lids, and rings by thoroughly washing, then place jars and lids in separate pots and fill with water to cover jars and lids. Bring water to a boil, and then turn flame down to low. Keep lids and jars in hot water on stovetop over a low flame until ready to use.
Slice peaches (leave peel on), and remove stone.
Place peaches, cinnamon, and lemon juice in blender, and blend until fruit is finely chopped. It should measure 4 cups. If you’re short, add more peach slices.
Empty contents from blender into a pot, and add pectin. Heat over high heat, stirring continuously until mixture comes to a boil.
Add sugar, and continue stirring. Once mixture comes to a rolling boil, add butter, start timing and cook for 4 minutes, stirring continuously. Turn off flame and begin filling jars, one at a time. Place lids atop jars and seal with rings tightly. Repeat until all jars are filled. As jars cool, you should hear the lids pop. After jars have cooled, check the dimple on the lids to make sure that they’ve all sealed before storing your jam. If you find any jars that have not sealed, place them in refrigerator and use that jam first.

By the way, what's your go-to recipe when you want to impress your guests?
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Please join author Gayle Trent/Amanda Lee for Five Weeks of Holiday Giveaways! Tune in to the Facebook Event that begins this Saturday, November 15, for further details!

5 comments:

  1. The recipe that I like to serve guests is a pecan chocolate pie which is frozen. I received the recipe from a friend and have blessed the recipe numerous times. It looks fancy and is a very rich dessert. Embroidery is one of my pastimes. Love your embroidery series.

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    1. Oh, my goodness, Dianne! Your pie sounds absolutely wonderful! Thanks so much for your interest and encouragement with regard to the embroidery series. I think you'll like Wicked Stitch (coming April 7). :)

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  2. You do make it sound easy, Vera, but I wonder...

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    1. I wouldn't put it past Vera to say she uses this recipe but buys the jam elsewhere and puts her "made with love" sticker on it. LOL!

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