Wednesday, April 27, 2016

Wednesday, April 27, 2016

Wednesday, April 27, 2016

What the Beck???

This is a continuation of the cooking class 
called "Canning and Preserving Workshop"

Today, we are making Amaretto Peach 
as well as Blueberry Ginger Jam.

To make the Amaretto Peach recipe we needed frozen peaches, 
lemon juice, amaretto liqueur, powdered fruit pectin, 
butter, and sugar.

We began by preparing the jars. In a large 
pan we heated the peaches, lemon juice and liqueur. 

 As it cooked, we mashed the peaches so as not
to have large pieces in the jam.

Then we added the pectin until dissolved, and then the butter and sugar.  We cooked it until cooked and smoother. It is possible
to use an emersion blender to do it quickly.

For the Ginger-Blueberry Jam we needed fresh 
blueberries, sugar, lemon juice, and fresh ginger. 

 We used the same process for this jam.  We started 
by mashing the blueberries and added sugar until 
it dissolved. Then we added the ginger 
and lemon juice. No pectin in this jam.

 We also used the emersion 
blender on this jam, too.

 It looked good!

 Once it was ready to go, we ladled the jams into the jars carefully, 
making sure not to touch the top of the jars. 

We used the funnel to avoid messes and splashing. 
We did leave about 1/4 inch at the top of the jar.

  We were so lucky to taste both jams on top of a cracker 
that you first spread with goat cheese. I drizzled a little of 
the jam atop, and had the most fabulous hors de oeuvres.

Aren't they pretty?
  These are going to make great gifts for me
to give away, and keep one for me, too!

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