After harvesting peaches, I brought them into work and begged my co-workers to take them all home! While discussing what we could do with peaches, they mentioned making jam. Then, I remembered, my friend had told me about making a super duper easy peach freezer jam (thanks Erin P!). I called my husband and made sure we had some good peaches on the tree and went to walmart to get the stuff. I just needed some jam jars, instant pectin, lemon juice and sugar! The directions on the back on the instant pectin only called for 1 1/2 cups of sugar, but I had an internet recipe where it was less fruit and 5 cups of sugar – so I split the difference and did 4 cups for my first batch and then decided to do 3 cups for the second batch – both are super sweet! It didn’t take as much time as I thought it would and was really easy. I suppose the worse part was the clean up. It was a little hard trying to cut up the peaches – with them being skinned, they were pretty slippery. It probably cost less than $10 dollars for everything and in the end, I got 12 eight ounce containers of jam – so less than a dollar per container. In addition to adding more sugar, I also decided to low pulse my peaches in the blender instead of mashing them. I think I probably low pulsed them a little too much, but it was so much faster than trying to mash them. I would use the blender again, but just go slower with the blending. With adding more sugar – I’ll have to wait and see how it tastes tomorrow! Recipe is at the bottom of pictures, but you can also find it on the back on your pectin package.
The start of peach freezer jam
Peaches skinned and cut - ready for smashing (or blending in my case)
Blended Peaches, Sugar, Lemon Juice all mixed together
Mixture all ladled into jars.. yummy!
Just being creative with camera angle!
Ready for Freezing.. I did add a label. This jam will be good for up to a year in the freezer!
4 c crushed peaches (or any fruit – with peaches add 3 TBS of lemon juice)
1 pkg. Ball Instant Fruit Pectin
1 ½ c sugar or Splenda, granulated (I used 3 cups of sugar)
5 (8oz) containers or jars for the jam
Stir crushed peaches, sugar, and lemon juice and let sit for 10 minutes. Add package of pectin gradually and stir for three minutes. Laddle into containors. Rest 30 minutes. Enjoy.
We discovered around 17 months of age that Kaylen was allergic to dairy and eggs. It has been quite the adventure since then figuring out what she can and can’t eat. Thankfully, her allergy isn’t life threatening and only requires one dose of Benadryl when she has a reaction. She is more allergic to eggs than milk so I wanted to find a recipe for her birthday that didn’t have eggs so she could enjoy her birthday cake without having to be force-fed Benadryl afterward. I found a few recipes and while Jeff’s parents were here we hoped that they would be able to test drive making the cupcakes with her, but unfortunately Kaylen got sick and we had to cut out some of the planned activities. A few days after they left, I was able to make the cupcakes with her. She really enjoys all the stirring! I think she had fun making the cupcakes with me. She didn’t mind so much this time if I stirred in the same bowl with her so that was good too. It was fun getting to bake with her again and I hope we will be able to bond as mother and daughter in the future with more baking!
The cupcakes turned out pretty well and if no one had told me that eggs were not in, I would not have guess it. They are a little more crumbly than a normal cake – but overall not bad! I would definitely recommend this recipe for someone who is allergic to eggs! This recipe made 12 cupcakes.
1-1/2 cup flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water (or ice coffee)
2 tsp vanilla extract
2 tsp vinegar
Preheat oven to 375°F (190°C). Use a small brownie-size pan (no greasing required). Mix all the dry ingredients right in pan. Mix all the wet ingredients in separate bowl except the vinegar (important!). Add wet ingredients to dry and stir until all dry ingredients are mixed. Add the vinegar quickly and stir in — immediately put the pan in the oven and bake for 25 to 30 min. Cool thoroughly.
Optional: after you add the vinegar, you can put some frozen cherries, raspberries or cranberries on top of the batter (or you can mix them in beforehand)