Family, friends and good food are the foundations of our lives. We celebrate with them, mourn with them and nothing can bring us comfort more than a steaming bowl of soup or a slice of chocolate cake except for the love of our family and friends...

Sunday, July 11, 2010


Chappell Farm Peaches
From the roadside stand in Kline, SC

To Camella's kitchen
Snelling, SC

3 pounds of fresh peaches
Juice of1 lemon
1 teaspoon Vanilla
1 tsp Fruit Fresh
1 box Sure Jell
5 ½ cups Vanilla Sugar*
½ teaspoon butter

*Prepare vanilla sugar at least 3 days in advance (best if allowed to sit 1 week) or purchase store bought

Vanilla Sugar:
Bury 1 vanilla bean pod (scraped or not) in an airtight container with 4 pounds of sugar
Remove pod before using sugar
Measure exact amount of sugar into a separate bowl

Before beginning jam, place canning pot (with rack) half way with water and bring to a boil
Also have another small pot of water simmering in case you need it to cover jars

Peel, pit and dice peaches
Place into a 6 to 8 quart saucepan
Add Fruit Fresh
Stir in lemon juice
Stir 1 box SURE-JELL into fruit
Add ½ teaspoon butter
(to reduce foaming)

Add vanilla
Bring mixture to full rolling boil
Stir in sugar quickly
Return to full rolling boil
Boil exactly 1 minute, stirring constantly
Remove from heat
Skim off any foam
Ladle quickly into prepared jars, filling to within 1/8 inch tops

Wipe jar rims and threads
Cover with two-piece lids
Screw bands tightly

Place jars on elevated canner rack
Lower rack into canner
Water must cover jars by 1 to 2 inches
Add boiling water if needed
Cover; bring to gentle boil
Process 10 minutes

Vanilla Peach Jam on Foodista

1 comment:

  1. Hello!
    I saw your blog link in Foodista.
    Exactly the food recipe i'm looking for. I will try this out next weekend.
    Thanks for sharing!

    I also checked out your other posts. They are all fascinating =)
    You can also add Foodista widgets in your old blogs so Foodista readers can view it.