18 October 2014

peach jam, two ways



After my last post, I did some more canning and even though it's no longer peach season and these definitely weren't grown locally, I tried out two incredible peach jam recipes that the world should know about. One is a sweet Salted Brown Sugar Peach Jam, best used on oven-warmed croissants or hearty slices of toast. Or, perhaps, just on a spoon. It's got a gooey caramel flavor, which should be enough information to tempt you into making a small batch of it right this moment.

The other tends towards the savory side and we've been using it in much the same way that we use our beloved tomato jam. Peach Jam with Sriracha. Can you wrap your mind around it? Peach jam with a healthy pour of sriracha cooked right in. As I was following the recipe, I got a little sweaty at how much sriracha it called for and how red the jam was turning. Was this going to melt my face off? The answer is no, your face is safe. It's so very unusual and delicious, and you absolutely must add it to your quirky home pantry. Which brings me to a recent revelation:

I'd rather make small batches of weird things all year round than spend a hot & humid weekend holed up in the kitchen putting up gallons of something boring. 

For example, I like tomato sauce. I loved getting together with a friend and making a few quarts. But that was my limit. I didn't need to do much more. I'd rather have a pantry full of strange concoctions that really spice up my cooking, things I can't readily buy at the store. Because here's the secret: sometimes other people or companies are better at making things than I am. Not always! (See Quiches, Homemade.) But sometimes. And I'd rather just buy those. Hopefully from a smaller, local producer but even then, not always. Make weird recipes and put them in jars! That's the new theme of my home canning and preservation strategy.

Both recipes from Marisa McClellan's new book Preserving by the Pint:  Quick Seasonal Canning for Small Spaces. You can download the cute canning labels over at From Scratch Club.

Related
This year's preserving stockpile

Have you really not given tomato jam a try yet?

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