Things were looking fuzzy today, so I knew I should process a photo using the Dynamic Light app (Orton filter) for the Summer Break.
I had a request from some friends for the recipe for Peach Marmalade that I used to make the jam I posted yesterday. So I will include the recipe here as adapted from The Blue Chair Jam Cookbook.
1 pound seeded lemons, halved crosswise, each half cut into quarters lengthwise and sliced medium-thin
3 1/2 pounds peeled peaches
3 1/2 pounds white cane sugar
3 lemons to make 6 oz. strained juice
1/2 teaspoon almond extract
Day 1: Put lemon slices in pan and cover with cold water. Bring to boil over high heat. boil for 1 minute and drain and discard water. Put slices back in pan and cover with 1 inch cold water. Bring to boil over high heat the decrease the heat to medium low and cook, covered at lively simmer for 30-40 minutes.
While lemons are cooking slice peaches and put in large bowl. Hint: put your cutting board in a rimmed baking sheet so you can catch-all the juices and pour them into the bowl, too. Add sugar. lemon juice, almond extract and the cooked lemon slices and their liquid. Stir well. Press a sheet of plastic wrap directly onto the surface of the mixture and cover. (This helps to keep the fruit from turning brown.) Store in refrigerator overnight.
Day 2: Put the mixture in a preserving kettle (11-12 quart). Stir well to incorporate undissolved sugar. Bring to boil under high heat. Cook at rapid boil until the setting point is reached probably will be a minimum of 30 minutes. Will foam up and then start to stir occasionally. As it gets toward the end stir continuously so doesn’t burn. Pour into sterilized jars and process according to manufacturer’s directions.
Get your peaches and make this quick. You won’t regret it! If you can get to Healdsburg go to Dry Creek Peach and Produce. That, you won’t regret either…