Recipe time!

I thought perhaps I would kick off my recipes with my personal favorite, my Raspberry-Peach Jam. This one is what got me into canning in the first place. The story goes like this: I was making my super awesome buttermilk biscuits one day and decided I wanted to make extra for breakfast the next day, but I had nothing to put on them! You MUST have jam on breakfast biscuits!!! I had some frozen raspberries and peaches for makin' smoothies and inspiration hit. The rest is history.

The recipe (Disclaimer: you will find that I measure nothing, unless I am baking. I like to keep it interesting and just throw stuff in until it tastes good. That said, these are guesstimate)

Peaches- 5 Medium sized (I like it peachy)

Raspberries- about 2 cups (you may want more depending on how peachy you feel)

Sugar- About a cup to start and then add to taste

Pectin- 1 Tbsp (pectin is a natural extract from apples used for thickening purposes)

That’s it! Super simple. Sometimes I’ll add in a splash of OJ if I feel the peaches aren't mushy enough.

Here’s your instructions:

Wash your fruit! Peel and chop peaches. Put peaches in a saucepan and mush them up a bit (add OJ if you wish) and turn on high until it bubbles. Keep mushing. Turn heat down to like a 4… keep mushing…. Let it simmer for about 10 minutes, stirring and mushing every once in a while. Add raspberries and keep on mushing (see a trend???) Let cook down about five more minutes. Add your sugar (to taste) and stir. Turn up heat and bring back to a bubble. Add pectin and stir about a minute. Remove from heat and put in cans.

We will talk about canning in another post. It is also pretty simple, but it gets a little verbose and I think I have been quite loquacious enough for today.