Sunday, September 12, 2010
First, I peeled my peaches. I didn't want to take time to dip them in boiling water. I just took my knife and peeled just the skin off carefully. Then I took the pulp off with my hands, breaking it up as I went. This saved chopping time. I measured two cups of pulp and three cups of sugar into my three quart saucepan. I added one tablespoon of cinnamon and 1/2 teaspoon each of nutmeg and cloves.
I brought this to a boil over medium heat, stirring often. I then turned it down to low and let it simmer all day. I stirred it ocassionally as I passed through the kitchen. While I was busy in the kitchen, I turned the heat back up to medium to speed it along. Then, I turned it back to low when I left the kitchen. I let it cook down until it rounded up on my wooden spoon.
The fragrance was better than any potpourri or candle I've ever burned. When evening came, I didn't feel like doing a boiling water bath. So, I simply put it in canning jars and put it in the fridge to cool. It made 3 pints. I kept one out to enjoy; and, I put the other two in the freezer the next morning to enjoy this winter.
It's going to be so very nice to open up a jar of late summer when the weather outside is frightful.
Have a wonderful Sabbath Sunday! We'll be celebrating my Emily's 13th birthday with friends.
Buttering and Jamming!