Peach Jam

And the peach madness continues around here... there is such a bounty and a bit of a race to preserve the fruit at the peak of its ripeness. So today I devoted the day to make jam. Lots of jam; I have to say I couldn't have done it without my husband's help. We made about 30 pounds of peaches into jam. So there was a lot of washing, peeling, cutting and of course lots of dirty pots and pans to wash. But it was all worth it. There is so much satisfaction  from growing our own food and sharing with the people we love. It is such a blessing.

I wish I could share with you some jam, but  that will be a bit complicated. So I thought I'd share the recipe with you instead. This is a reduced or low sugar freezer jam.I don't like things that are overly sweet and my father-in-law is diabetic, so I'm always trying to find ways to cook with less sugar. This is my go to recipe for jam. It is a very easy to make and the best part is that you can store it in the freezer. Thus, you can skip the water bath processing. 

 Peach Jam

Adapted from Everyday Food Magazine

Ingredients

5 cups peeled and crushed peaches

1/3 cup lemon juice

1-1/2 cups sugar

1/3 cup low or no-sugar pectin
Freezer safe jars* (plastic or glass) thoroughly rinsed and dry.

* I like to use Ball Canning Jars, they work really well for storing food in the freezer*

Method:
1. In a pot over medium-high heat combine the peaches and lemon juice and bring to boil.
2. In a bowl combine sugar and pectin ans whisk to combine. Add sugar mixture to fruit and stir to combine. Allow to return to boil for 1 minute and remove from heat.
3. Fill jars leaving 1/2 inch of head space. Put lids on the jars and let jam cool and set at room temperature for about 3 hours. Label jars and store in the freezer.

-Jam can be stored for up to a year in the freezer. When ready to use thaw in the refrigerator overnight.

Enjoy!

Martha. 

Double Lemon Cookies

Our lemon trees continue to provide us an endless supply of lemons. So lately it has been all about cooking with lemons. On Sunday I made lemon cookies with a lemon glaze. They are sooo good! Seriously, we can't stop eating them. My husband even called them his favorite cookies (and he is a bit of a tough critic). I used Meyer lemons, one of my favorite varieties. Meyer lemons are not as tart as other lemons and are very fragrant, which makes them a perfect addition to any recipe. However, you can use regular lemons if that is what you have available.

Double Lemon Cookies
Adapted from here. inspired by this.
Makes 12-14 cookies

Cookies
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons butter (3/4 stick) softened
1 cup granulated sugar
1 large egg
1/2 teaspoon pure vanilla extract
2 tablespoons fresh lemon juice
2 tablespoons grated lemon zest (from about 2 lemons)
1/4 cup sour cream

Lemon Glaze
2/3 cup confectioner's sugar
1 tablespoon grated lemon zest
3 tablespoons fresh lemon juice.

1. Preheat oven to 350 Degrees Fahrenheit. In a medium bowl sift together flour, baking powder, salt, baking soda and set aside.
2. Using an electric mixer beat together butter and sugar until light and fluffy. Add egg and continue beating. Add vanilla extract, lemon juice and lemon zest and continue beating until well combined. Lower the mixer's speed mixer to low and add half of the flour mixture followed by the sour cream and finish with the rest of the flour.
3. Using an ice cream scoop spoon the batter on to baking sheets and bake for 20-25 minutes or until the edges are golden brown. Let them cool completely on a wire rack.
4. In a small bowl combine the confectioner's sugar, lemon juice zest and lemon juice  and stir until smooth. Drizzle over cookies.

Enjoy!

Martha.