Friday, August 13, 2010

Oh so Peachy!

In my previous composting post, I discussed my wonderful peach tree that grew from the compost pile. Well I am gearing up for my peaches to be ripe this year. So I thought I would share a couple recipes to help you get ready as well.

Peach Freezer Jam - {reduced sugar recipe}
3 cups peeled and chopped peaches
4-1/2 cups sugar, measured into separate bowl
2 Tbsp. fresh lemon juice
3/4 cup water
1 box SURE.JELL Fruit Pectin{in the pink box}
RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
PEEL and pit peaches. Finely chop or grind fruit. Measure exactly 3 cups prepared peaches into large bowl. Add sugar and lemon juice; mix well. Let stand 10 min., stirring occasionally.
MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add to peach mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

Peach Pecan Muffins
1 stick butter, softened
1 cup granulated sugar
2 large eggs
1 cup peeled and chopped peaches
2 cups all-purpose flour
1teas. salt
1 teas baking powder
1/2 teaspoon baking soda
1 cup buttermilk {I use powdered buttermilk and mix with recommended amount of water}
1/2 cup chopped pecans
1 teas. vanilla extract
--1/4 cup melted butter and Sugar crystals for after baking.

Preheat oven to 400 degrees. Combine dry ingredients and set aside. Separately, beat butter, sugar and eggs until smooth. Stir in chopped peaches. Mix in dry ingredients, alternating with buttermilk until just moistened. Don't over mix the batter! Stir in pecans and vanilla. Spoon into paper liners in a muffin tin. Bake 15 to 18 minutes. Immediately remove from muffin tin and put on cooling rack. When these are cool enough to handle, brush with melted butter and sprinkle with sugar crystals. These are best served warm. Makes approx. 12 muffins.

Peach Cobbler
1 20 oz. can drained, crushed pineapple
3 1/2 cups sliced peaches
13 oz. yellow cake mix
1/2 cup pecans
1/4 c. sugar
1 stick melted butter
Layer in a 9" x 13" pan in the order given, starting with pineapple on the bottom. Don't use the extra cake mix, otherwise it will be too cakey. Bake at 350 degrees for 35 to 40 minutes or until golden brown on the top. Serve warm with vanilla ice cream. Mmmmm!

Happy cooking!


  1. I tried making some apricot jam a while back, and wish I would have seen your post on this first. I may have to give it another try, as mine turned out quite sad, and I thought I'm never trying this again,,, lol.

  2. Oh Bella certainly try again. Remember if it doesn't set up enough, it is terrific on pancakes and waffles. Good luck!

  3. I love peaches - they scream summer to me. I think those muffins will do me a good way!


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