Saturday, September 8, 2012

More summertime specialties -- peach jam and cucumber pickle

A quart of peach jam, and cucumber pickle (with red onion, scallion, and jalapeno).

The quart of jam was from 6 large peaches, peeled and chopped, with 3 cups of sugar, juice of a lemon, and a pinch of salt.  Cooked over high heat, with frequent stirring, until it reached 220°F with an immersion thermometer. 

Two 16-oz jars of peach jam, right out of the boiling water process.  


Six Kirby cukes peeled and sliced, with red onion, scallion, and jalapeno. 
Salt (about a tablespoon), sugar (four tablespoons), and cider vinegar (about a half a cup).
Mix well, then refrigerate for a few hours. 

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