Thursday, July 5, 2012

More Jam

Pluots and Peaches are abound at all the local farmers markets. We bought so many last week that we couldn't eat them all before they started to over-rippen, so jam I did!

Wanting something a little different from just plain peach jam (of which I made a ton last year) I decided to throw in some vanilla bean and all I have to say is holey moley this ones a keeper!

This recipe made six 1/2 pint jars and one 4 ounce jar, but you could easily halve the recipe and make a small batch for your refrigerator, especially in you don't want to process the jam.

White Peach, Red Pluot & Vanilla Bean Jam
Makes ~52 oz

~4 White Peaches (Peeled & Diced)
~8 Red Pluots (Peeled & Diced)
4 C Sugar (Divided)
3 Tbsp & 1 Tsp Low-Sugar Pectin
1/2 Vanilla Bean

Easy way to peel the fruit: Prepare a large bowl of ice water and a large pot of boiling water, each enough to cover the fruit. Place the whole fruit in the boiling water for about a minute, then, using tongs or slotted spoon, remove the fruit into the ice water. After cool, take each out and peel.

-Place 6 cups of prepared Fruit in a bowl with 1 cup of Sugar and mix in.
-Scoop the seeds out of the Vanilla Bean and into the Fruit, add the pod as well, mix together and let macerate for at least an hour, overnight if you have time.
-Mix 1 cup of Sugar with Pectin and set aside.
-Bring the Fruit/Sugar/Vanilla mix to a boil in a large pot over medium-high heat.
-Remove from heat, discard the vanilla bean pod and blend fruit with an imersion blender, in a regular blender or food processor.
-Return Fruit to heat with remaining 2 cups of Sugar and bring to a rapid boil.
-Add in Sugar/Pectin mix and bring back to a rapid boil for 1 minute.
-Pour into sterilized jars and process in water bath for 10 minutes.

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