Brandied Spiced Peach Jam is a great "summer meets fall" kind of jam. The sweetness of the peaches and schnapps, combined with the brown sugar and spices, are a match made in heaven.
It is reminiscent of all the flavors of fall, using a sweet summer peach. Use this jam on toast or biscuits, topped on pancakes, waffles and pound cake, or heat some up and pour over vanilla ice cream. Brandied Spiced Peach Jam is also an excellent basting sauce or accompaniment for roasted pork loin, leg of lamb, or ham.
Ohhhhhh laaaaa laaaaaaa!!
RECIPE
Ingredients
8 cups peeled, chopped peaches
1 box Sure-Jell (powdered pectin)
1 tsp butter (to reduce foaming)
1/2 cup Peach Schnapps + 1 tbls more to add to each jar
2 tsp ground cinnamon
1 tsp ground allspice
2 cups brown sugar
8 cups granulated sugar
Method
Combine peaches, Sure-Jell, butter, peach schnapps, cinnamon and allspice in a large stock pot. Heat over medium-high to high heat, stirring to prevent sticking, until mixture comes to a boil.
Add sugar all at once and return to a rolling boil (one that doesn't stop while stirring). Boil hard one minute. Remove from heat and ladle into prepared canning jars leaving just slightly less than 1/4-inch head-space. Top each jar with 1 tablespoon Peach Schnapps. Wipe jars and top with lids and bands.
Process jars in boiling water bath or steam canner 10 minutes.
Remove jars and allow to cool 24 hours on a kitchen towel on your counter-top. Jars are sealed when button on top of lid is fully depressed and won't move up or down.
Store in pantry up to one year.
Yield: 10-12 - half-pint jars
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
Bloody Mary Beans ... oh yes! These are so delicious in Bloody Mary's, but equally good right out of the jar to nibble on.
I picked up a half-bushel of Blue Lake green beans from a local farm to put up, but I also knew I wanted to make some of them into these Bloody Mary Beans.
Wading my way through all those green beans was a 2 day job, but in the end, I'm always happy to put up my own.
These Bloody Mary Beans are bursting with flavor from the garlic and dill weed to the hot sauce. The recipe is identical to my Pickled Asparagus with the exception of the added hot sauce.
Bloody Mary Beans are crisp tender, tangy and a little spicy. Want more spice? Add more red pepper flakes and hot sauce. If you'd rather them be mild, you can add less or leave it out completely.
You may also like these other pickled vegetable recipes:
Pickled Cabbage Slaw
Pickled Cauliflower and Carrots
Frog Balls {Pickled Brussels Sprouts}
RECIPE
Ingredients
5 lbs fresh green beans, ends trimmed
2 cups white vinegar
2 cups water
2 tbsp pickling salt
1/2 tsp. dill weed or dill seed
1/2 tsp. black peppercorns
1/2 tsp. mustard seeds
1/2 tsp. dried minced garlic (or fresh minced garlic)
1/2 tsp. red pepper flakes
1/2 tsp. hot sauce (or more to taste)
Method
Combine the vinegar, water and salt in a saucepan and bring to a boil.
Add the dill weed, peppercorns, mustard seeds, garlic, red pepper flakes, and hot sauce to each jar.
Pack the green beans into the jars over the spices, leaving 1/2-inch head-space.
Pour the liquid over the green beans, and tap the jars to remove any air bubbles. Wipe rims with a damp cloth, apply the lids and rings, and process in a boiling water bath or steam canner for 10 minutes.
Remove from jars from water onto a towel, and allow to cool completely. Once cool, remove the rings and check the seals. Sealed jars can be stored in a cool, dark place for up to one year.
How to use: Add to Bloody Mary's, or serve on an assorted pickle tray.
Yield: 5-6 pint jars
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
