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Saturday, June 30, 2012

Weekend Cooking with Fancy Pantry


I spent all of last weekend in the kitchen doing some canning and a little baking. I only began learning the canning process last year and while it can be time consuming, I was surprised at how relatively easy it is to preserve summer's fruits and vegetables to enjoy all year long. I canned Peach Jam with Rum from a recipe contained in Fancy Pantry by Helen Witty (1986). This book appears to currently be out of print but you can still find copies available to purchase online. I first learned of this book from reading Sarah Ban Breathnach's Simple Abundance which I loved and return to often. Fancy Pantry is full of simple gourmet chutneys, sauces, jams and more designed to offer a little luxury to your meal or afternoon snack.

Here is the recipe for Peach or Nectarine Jam with Brown Sugar & Rum from Fancy Pantry:

6 cups coarsely chopped peeled firm-ripe peaches or nectarines (about 4 pounds)
2 cups (packed) light brown sugar
6 tablespoons strained fresh lemon juice
3/4 cup dark rum, preferably Jamaican
2 cups granulated sugar

1. Combine the peaches with the brown sugar and lemon juice and about half of the rum in a large bowl and stir the mixture well. Cover it and let it sit overnight.
2. Pour the peach mixture into a preserving pan. Bring it to a boil over medium-high heat. Cover the pan, reduce the heat, and cook the mixture until the peach chunks are beginning to be translucent., 15 to 20 minutes; stir it several times. If the jam becomes too thick before the fruit clarifies, add 2 or 3 tablespoons of water. Add the granulated sugar and cook the jam rapidly, stirring almost constantly, until a spoonful placed on a chilled saucer and refrigerated for a few moments wrinkles instead of running when the saucer is tilted sharply. (Remove the pot from the heat while testing.) Stir in the remaining rum and cook the jam for 2 minutes, stirring.
3. Ladle the boiling-hot jam into hot, clean pint or half-pint canning jars, leaving 1/4 inch of headspace. Seal the jars with clean two-part canning lids according to manufacturer's directions and process for 15 minutes (for either size jar) in a boiling-water bath. Cool, label, and store the jars. Jam is ready to use immediately.  

Happy Reading!
Rebecca
This post is linked up to Weekend Cooking, a weekly meme hosted by Beth at Beth Fish Reads.

9 comments:

  1. Whoa. That sounds really, really good. It may make me break out my canning supplies again.

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    Replies
    1. Thanks for visiting Beth! I hope it tastes as good as it looks!
      Rebecca

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  2. Ok, this is one I am going to do
    Have a great week

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    Replies
    1. Thanks for visiting Carole. I hope you have a wonderful week as well. Happy Reading!
      Rebecca

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  3. Yum!!! I just bought some peaches today and have been tryin to figure out how to preserve (I've never canned before but want to start). Now wonder if I have rum at home!

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  4. Hi Trish: This BHG You Can Can book got me started canning. It is full of photographs that detail each step easily.
    http://www.amazon.com/You-Can-Step---Step-Preserving/dp/0470607564/ref=sr_1_1?ie=UTF8&qid=1341103137&sr=8-1&keywords=you+can+can
    Thanks for visiting!
    Rebecca

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  5. i used to do a lot of canning before I had kids, but not much since. I still make strawberry freezer jam, as I can't live without it. Good for you for giving it a try. And yes, it really isn't complicated but it does help to be organized.

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