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Went out to the orchards in Brentwood this past weekend. Picked 50
pounds of peaches and 25 pounds of nectarines. Unfortunately we were too late for cherries and apricots. Got busy and made a total of 10 cases of the following: Peach Jam Nectarine Jam Peach-Strawberry Jam Nectarine-Peach Jam Honey-Lime Peach Jam Peach-Blueberry Jam Nectarine-Mango Jam Peach-Mango Jam Mango-Peach Chutney Still a ton of peaches left over and a fair amount of nectarines - I see peach pies, peach ice cream and nectarine sorbet in my very-near future. Life is good! -- Donna A pessimist believes all women are bad. An optimist hopes they are. |
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>Donna Rose writes:
> >Went out to the orchards in Brentwood this past weekend. Picked 50 >pounds of peaches and 25 pounds of nectarines. Brentwood? Lung Guyland! ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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In article > ,
dognospam@adjfkdla says... > Just reading this exhausts me. Of course everything exhausts me these > days. Went back to work 1/2 time today. Think I'm gonna die. > > Oh, I was indeed exhausted! But it was well worth all the effort, and I'm glad I did it. Glad to hear you're back to work, even if it is only half time. One step at a time - don't overdo it. If half time is too much, maybe do 1/4 or 1/3 time - listen to your body. It will tell you what it's capable of. -- Donna A pessimist believes all women are bad. An optimist hopes they are. |
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"Penmart" wrote:
> Brentwood? Lung Guyland! Noooooo, it's Luwan Guyland. |
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In article t>, Donna
Rose > wrote: > Went out to the orchards in Brentwood this past weekend. Picked 50 > pounds of peaches and 25 pounds of nectarines. Unfortunately we were too > late for cherries and apricots. Got busy and made a total of 10 cases of > the following: > > Peach Jam > Nectarine Jam > Peach-Strawberry Jam > Nectarine-Peach Jam > Honey-Lime Peach Jam > Peach-Blueberry Jam > Nectarine-Mango Jam > Peach-Mango Jam > Mango-Peach Chutney > > Still a ton of peaches left over and a fair amount of nectarines - I see > peach pies, peach ice cream and nectarine sorbet in my very-near future. > > Life is good! Where's the Peach Butter? The Peach Honey? Fuzzy Navel Jam? Peach Chutney? I bought a half bushel of trucked-in Georgia peaches today; they'll start to be ready in a couple days. { Exported from MasterCook Mac } Fuzzy Navel Jam 2 Recipe By: Serving Size: 1 Preparation Time: 0:00 Categories: Canning, Preserves, Etc. Amount Measure Ingredient Preparation Method 2 1/4 liters peaches peeled, pitted & mashed 1224 grams granulated sugar 90 ml bottled lemon juice 90 ml orange juice concentrate Blanch, peel, pit and mash peaches. Place in large stainless steel saucepan, add sugar and lemon juice. Bring to a boil and boil gently until jell point is reached (218F in our location). Stir in orange juice concentrate, ladle into 1/2 pint jars. Affix lids and screwbands. Process in boiling water bath 10 minutes. ‹‹‹‹‹ Notes: Posted to r.f.preserving 8-13-02 by Ross Reid Per serving (excluding unknown items): 5454 Calories; 2g Fat (0% calories from fat); 12g Protein; 1409g Carbohydrate; 0mg Cholesterol; 32mg Sodium Food Exchanges: 11 1/2 Fruit; 82 Other Carbohydrates _____ Heh - Ranee Mueller converted Ross' recipe to US measures he { Exported from MasterCook Mac } Fuzzy Navel Jam Recipe By: Ross Reid, r.f.preserving Serving Size: 1 Preparation Time: 0:00 Categories: Canning, Preserves, Etc. Amount Measure Ingredient Preparation Method 9 cups peaches peeled, pitted & mashed 6 cups granulated sugar 6 tablespoon bottled lemon juice 6 tablespoon orange juice concentrate Blanch, peel, pit and mash peaches. Place in large stainless steel saucepan, add sugar and lemon juice. Bring to a boil and boil gently until jell point is reached (218F in our location). Stir in orange juice concentrate, ladle into 1/2 pint jars. Affix lids and screwbands. Process in boiling water bath 10 minutes. You can always add a bit of Grand Marnier along with the orange juice concentrate if you're so inclined. ‹‹‹‹‹ Notes: Ranee Mueller posted to r.f.preserving 8-13-02 Per serving (excluding unknown items): 5323 Calories; 2g Fat (0% calories from fat); 11g Protein; 1375g Carbohydrate; 0mg Cholesterol; 31mg Sodium Food Exchanges: 11 Fruit; 80 1/2 Other Carbohydrates _____ -- -Barb, <www.jamlady.eboard.com> An update on 7/4/04. |
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In article t>, Donna
Rose > wrote: > Went out to the orchards in Brentwood this past weekend. Picked 50 > pounds of peaches and 25 pounds of nectarines. Unfortunately we were too > late for cherries and apricots. Got busy and made a total of 10 cases of > the following: Jeez, I've got 15 cases of stuff put up, but I sure as heck didn't do it in one weekend! Uffda! > Honey-Lime Peach Jam Recipe? > Still a ton of peaches left over and a fair amount of nectarines - I see > peach pies, peach ice cream and nectarine sorbet in my very-near future. Kay Hartman has posted a great peach ice cream recipe here some years ago. A Google search should turn it up. The sorbet sounds yummy, too. > > Life is good! -- -Barb, <www.jamlady.eboard.com> An update on 7/4/04. |
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On 2004-07-12 19:40:06 -0700, Melba's Jammin' > said:
> Where's the Peach Butter? The Peach Honey? Fuzzy Navel Jam? Peach > Chutney? I bought a half bushel of trucked-in Georgia peaches today; > they'll start to be ready in a couple days. Oh man, Barb's peach jams are the *best* - finished the last of one up too long ago...yum! Anne -- I am: Mom, Attorney, Advocate for Fathers and Against Spam Looking for: love in all the right places, and a carved Chinese zodiac table |
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In article >, Donna
Rose > wrote: > In article >, > says... > > > Honey-Lime Peach Jam > > > > Recipe? > > > I sort of winged it on this one...someone in another newsgroup said she > made some and when I asked for a recipe, she said "I just followed the > recipe in the pectin box for peach jam, added some lime zest and added > honey to taste" so I pretty much did the same. I added the juice of half > a lime, the zest of a whole lime and about a quarter cup of honey to a > batch that produced (6) 8 ounce jars. I liked it so much I made a second > batch so that we'd have plenty, for eating as well as gifts. Thanks. The honey aspect sounds interesting. Did I mention the half bushel of peaches I'm looking at? :-) . . . . . I love lime in jams -- I often use it instead of or in combination with lemon juice -- -Barb, <www.jamlady.eboard.com> An update on 7/4/04. |
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In article t>, Donna
Rose > wrote: > In article >, > says... > > Where's the Peach Butter? The Peach Honey? Fuzzy Navel Jam? Peach > > Chutney? I bought a half bushel of trucked-in Georgia peaches today; > > they'll start to be ready in a couple days. > > Well heck, I ran outta time! We started Sunday morning at 7am and > finished Sunday evening at 10pm - I figured all in all we had a pretty > good day's production. More than!! I salute you, Woman! Saint Pec is smiling on you. > > { Exported from MasterCook Mac } > > > > Fuzzy Navel Jam 2 > > > <recipe snipped and saved> > > Like I said, a ton of peaches left over - so this may be where some of > them wind up. But peach honey? More info, please! Check in at rec.food.preserving. Peach Honey and Pear Honey are southr'n things, I think -- at least that's my recollection of where I learned about them. Some recipes have you boil the peelings from the fruit to get the 'stuff' to work with. That's always sounded gross to me so I use pureed fruit instead. While for fruit butter I drain the fruit before milling, for the honeys I don't. And I use equal parts of fruit puree and sugar for the honeys. Cook until thickened - thicker than syrup. I googled for this post of mine from 1998 in r.f.preserving: Subject: Peach Honey * Newsgroups: rec.food.preserving Date: 1998/08/20 12 ripe peaches 1 orange Sugar Peel and crush the peaches. Grind the orange in a food grinder. Combine. Measure volume and add an equal measure of sugar. Cook until thickened -- like honey. Recipe said 20 minutes but I don't think that comes close. OK, that was the recipe. Here's what I did: Halved it because those were the last of the peaches. (Used half an orange, rind and all). Ran the peeled peaches through the fp with the coarse grater blade -- I liked that. These were Colorado peaches and they held their shred very nicely. In the interest of less sugar, I used only 3 cups of sugar to 4 cups shredded peaches. Wound up adding the last cup of sugar to it -- tasted better and helped the consistency considerably. They don't call it honey for nothing. Did I mention the *few* drops of vanilla and almond at the end? That, too. (Pity they don't have a "Fruit Honey" lot at my State Fair. I'm still grumpy because they bagged the fruit butter category a year or two ago. Harruummmmph!) Jarred, sealed, BWB'd for 10 minutes. Oh, my. Do a google advanced groups search on rec.food.preserving for "peach honey" and "Melba's Jammin'" as the author. There are several discussions there going back to maybe 1998. I've done it with Amaretto included, too; sweet spices wouldn't hurt it, either. -- -Barb, <www.jamlady.eboard.com> An update on 7/4/04. |
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In article t>, Donna
Rose > wrote: > In article >, > says... > > Where's the Peach Butter? The Peach Honey? Fuzzy Navel Jam? Peach > > Chutney? I bought a half bushel of trucked-in Georgia peaches today; > > they'll start to be ready in a couple days. > > Well heck, I ran outta time! We started Sunday morning at 7am and > finished Sunday evening at 10pm - I figured all in all we had a pretty > good day's production. More than!! I salute you, Woman! Saint Pec is smiling on you. > > { Exported from MasterCook Mac } > > > > Fuzzy Navel Jam 2 > > > <recipe snipped and saved> > > Like I said, a ton of peaches left over - so this may be where some of > them wind up. But peach honey? More info, please! Check in at rec.food.preserving. Peach Honey and Pear Honey are southr'n things, I think -- at least that's my recollection of where I learned about them. Some recipes have you boil the peelings from the fruit to get the 'stuff' to work with. That's always sounded gross to me so I use pureed fruit instead. While for fruit butter I drain the fruit before milling, for the honeys I don't. And I use equal parts of fruit puree and sugar for the honeys. Cook until thickened - thicker than syrup. I googled for this post of mine from 1998 in r.f.preserving: Subject: Peach Honey * Newsgroups: rec.food.preserving Date: 1998/08/20 12 ripe peaches 1 orange Sugar Peel and crush the peaches. Grind the orange in a food grinder. Combine. Measure volume and add an equal measure of sugar. Cook until thickened -- like honey. Recipe said 20 minutes but I don't think that comes close. OK, that was the recipe. Here's what I did: Halved it because those were the last of the peaches. (Used half an orange, rind and all). Ran the peeled peaches through the fp with the coarse grater blade -- I liked that. These were Colorado peaches and they held their shred very nicely. In the interest of less sugar, I used only 3 cups of sugar to 4 cups shredded peaches. Wound up adding the last cup of sugar to it -- tasted better and helped the consistency considerably. They don't call it honey for nothing. Did I mention the *few* drops of vanilla and almond at the end? That, too. (Pity they don't have a "Fruit Honey" lot at my State Fair. I'm still grumpy because they bagged the fruit butter category a year or two ago. Harruummmmph!) Jarred, sealed, BWB'd for 10 minutes. Oh, my. Do a google advanced groups search on rec.food.preserving for "peach honey" and "Melba's Jammin'" as the author. There are several discussions there going back to maybe 1998. I've done it with Amaretto included, too; sweet spices wouldn't hurt it, either. -- -Barb, <www.jamlady.eboard.com> An update on 7/4/04. |
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In article t>,
Donna Rose > wrote: > Went out to the orchards in Brentwood this past weekend. Picked 50 > pounds of peaches and 25 pounds of nectarines. Unfortunately we were too > late for cherries and apricots. Got busy and made a total of 10 cases of > the following: Whereabouts in Brentwood? -- to respond, change "spamless.invalid" with "optonline.net" please mail OT responses only |
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In article t>,
Donna Rose > wrote: > Went out to the orchards in Brentwood this past weekend. Picked 50 > pounds of peaches and 25 pounds of nectarines. Unfortunately we were too > late for cherries and apricots. Got busy and made a total of 10 cases of > the following: Whereabouts in Brentwood? -- to respond, change "spamless.invalid" with "optonline.net" please mail OT responses only |
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LOL! You're nipping at Barb's heels. ```````````` On Mon, 12 Jul 2004 22:06:31 GMT, Donna Rose > wrote: > Went out to the orchards in Brentwood this past weekend. Picked 50 > pounds of peaches and 25 pounds of nectarines. Unfortunately we were too > late for cherries and apricots. Got busy and made a total of 10 cases of > the following: > > Peach Jam > Nectarine Jam > Peach-Strawberry Jam > Nectarine-Peach Jam > Honey-Lime Peach Jam > Peach-Blueberry Jam > Nectarine-Mango Jam > Peach-Mango Jam > Mango-Peach Chutney > > Still a ton of peaches left over and a fair amount of nectarines - I see > peach pies, peach ice cream and nectarine sorbet in my very-near future. > > Life is good! Practice safe eating - always use condiments |
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LOL! You're nipping at Barb's heels. ```````````` On Mon, 12 Jul 2004 22:06:31 GMT, Donna Rose > wrote: > Went out to the orchards in Brentwood this past weekend. Picked 50 > pounds of peaches and 25 pounds of nectarines. Unfortunately we were too > late for cherries and apricots. Got busy and made a total of 10 cases of > the following: > > Peach Jam > Nectarine Jam > Peach-Strawberry Jam > Nectarine-Peach Jam > Honey-Lime Peach Jam > Peach-Blueberry Jam > Nectarine-Mango Jam > Peach-Mango Jam > Mango-Peach Chutney > > Still a ton of peaches left over and a fair amount of nectarines - I see > peach pies, peach ice cream and nectarine sorbet in my very-near future. > > Life is good! Practice safe eating - always use condiments |
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