First of all, I will get on track with my recipes and my the regularity of my posts starting tomorrow! So watch out! I did want to recap on my weekend though.
We stopped at a farmer’s market on Sunday and picked up peaches to make jelly with. I was so excited about making it with my mom I could hardly wait! We decided on trying some jam with Splenda (knowing it would not be the same as my Nana’s famous, but also knowing that it would not contain 5 cups of sugar). In order to do this you must get a certain kind pectin that does not need as much sugar. Make sure you have the right kind of you are going to try this. Here is what we did:
1. Peel peaches and remove bruises and soft spots. *** A tip in peeling peaches: drop the peach in a pot of boiling water for a few seconds and up to a minute before peeling. When you do this it will make the skin come right off!!
2. Cut peaches into small pieces. Think of what you would like to spread on your toast. If you don’t mind bigger chunks, that’s fine!
3. Measure the correct amount peaches, and put in a bowl. Measure the correct amount of splenda or sugar and put in a saucepan with 1c. of water.
4. Stir the sugar/Splenda until it is boiling and then continue stirring while the mixture boils for 1 minute.
5. After one minute, add the fruit to the hot sugar – removing from heat.
6. Put jam into jars and let cool completely. You can put it in the freezer to store.
** Like I said, the Splenda will cause the jam to not set-up like a jelly would. Freezing helps it to stay together but it is definitely watery.
I did enjoy this on my sprouted wheat toast this morning! It was so good!!!
Blueberry recap tomorrow and back to some real recipes!!
