|Jalapeno Peach Jelly, Peach Jelly on top, Carrot Cake Jam on bottom|
I was so excited a few months ago to see a way to use all the peach when canning. I bought 25 lbs of peaches when they were on sale to can. But I didn't throw away the peels, I made jelly! I saved all the peels and a few pits, covered them with water, simmered it for 1/2 an hour and let it sit in the fridge overnight.
The next day, I strained the juice out, using a tea towel. I got enough juice to make 2 batches of jelly.
4 c peach juice
1 pkg pectin
5.5 c sugar
But for the second batch, I added a finely diced jalapeno pepper to make Jalapeno Peach Jelly. Wow! It is really good! It is a lot like pepper jelly. I would serve it with crackers and cream cheese. IF, we have any left after eating it on our bagels with cream cheese.
While waiting in line at the grocery store, I picked up the Taste of Home Preserves magazine to look through. It was $11 so I wasn't going to buy it. But, I found a recipe for Carrot Cake Jam that I wanted to try. I searched it on their website and it is on there. It is like Fall in a jar! Rebekah and I really like it on top of our bagels with cream cheese. I also tried it as the filling for a layered white cake. It was really good too. Although, I think it would have been better in a spice cake with cream cheese icing.
|Carrot Cake Jam on bagel|
I am so happy to have found these new recipes!
This post is linked up to: Thrifty Thursday Hope in Every Season Fresh Eggs Daily Growing Home