Naturally Perfect Peach Jam without Pectin

I love the idea of making jam and canning it myself.  I know exactly what went into making it.  And there is a sense of pride that I feel when placing the homemade jam on the table.  Also I love love that my kids have no idea what store bought jam or jelly tastes like.  It does takes some work, but a lot of things worth doing take your time and energy.

So if you are feeling that desire to try canning --- peach jam is a great place to start.  No experience needed.  There actually is not much you have to invest in even if you have never canned before -- well, except your time.  But you do need to buy a few things.

Supplies you need to buy for canning:
Jars
Lids
Canning tongs (used to put the jars in and pull them out of the boiling water)
Canning magnet stick (used to pick up lids after the are boiled)
Air bubble stick

And lastly, I am sure you have a large deep pot.  It has to be deep enough that once the jars are in the pot you have 1 to 2 inches of water over the jars.

Ok -- Once you have the supplies and a large chunk of time.  It is time to get started. My mom and I did this together.  It was great having a partner to hang out with because it does take a while to go through this process.

Step 1: Taking the skin off the peaches -- blanching.  
This is the labor intensive part -- once this is done, the rest is just time -- it is easy.

I used 24 peaches; I was able to make 12 jam (half pint) jars from that quantity of peaches.  So adjust the recipe to your needs.  The first step in getting the thin skin off the peaches is getting a large pot of water to a fast rolling boil. Next, with your pairing knife, place an X at the bottom side (the opposite side of the stem) of each peach. Also get a large bowl and make an ice water bath for the peaches after they get out of the boiling water. The ice water bath will stop the cooking process; you don't want to cook the peaches -- just get the skin off.

Once the water is boiling, it is time to start blanching.  Work in small batches of peaches to make it easier for yourself. With a slotted spoon, take 6 or so peaches and place them in the boiling water for 40 to 60 seconds. After 40-60 seconds, take the peaches out of the boiling water and place them straight into the ice water bath.  After they have cooled off, using a paring knife the skin should come right off.  Continue in batches until you have blanched and cooled all your peaches.

Step 2: The recipe and lots of time
    
24 peaches
2 cups of sugar
4 Tablespoons lemon juice
1/4 cup of water

This recipe makes 12 jam jars of yumminess.  Take your 24 blanched and skinned peaches and cut them into large chunks, remember to take the pits out. In a large heavy bottom pot (I say this because it has to cook for a long time, and you don't want your jam to burn onto the bottom of your pot) place your peaches. Add the sugar, lemon, juice, and water.  Start cooking.  Try to keep it at a simmering boil.  Make sure to stir occasionally so you don't burn the jam onto the bottom of your pot.  The cooking will help thicken your jam.

After the peaches have been cooking for about 1 hour, I use a stick blender to puree to the consistency I like, which is somewhat chunky. I like chunky jam. I like to see and feel chunks of peaches, but if you like it smoother keep blending until it is as smooth as you like it.  Continue cooking until you reach the consistency you like. To check the consistency, you have to take a small amount of jam, place it on a plate, and put the plate in the refrigerator.  You cannot see the end consistency until it is cooled.  Which is why I started checking the consistency after about 2 hours. Remember it will always be looser than jam made with pectin.  It is more of the consistency of a French jam. Once you have settled on the taste and consistency, it will be time to start the canning.

Step 3: Canning begins with the sterilization of  jars and lids

Get that large pot we talked about before filled with water -- but not too much water that once you place the jars inside the pot it will over flow onto your stove  -- you would be mad at me if this happened, and I didn't mention it. Get that water to a rolling boil. Set up an assembly line for yourself. Put jar and lids into the boiling bath for a minute or so. Once jars are sterilized, you can place boiling jam into them.  Remembering to keep the sides of the jar clean from jam (you don't want jam on the side of the jar because you want the jars to be sealed perfectly). Leave a little room at the top  -- don't fill jam to the top rim of jars. Next, use the air bubble stick and slide in down the inside of the filled jar; this helps the air bubbles to escape.  Then use magnet stick to remove lids from boiling water and place them on top of jars.  Place lids on tightly (you will need to use oven mitts).

Step 4: Processing your jar -- Boiling the filled jars

The last step in canning is to process / boil the filled jars.  You will have to do this in batches as I am sure you don't have a pot big enough to place 12 jars in it.  My guess is you will be able to fit about 4 jars at a time at the bottom of your big pot.  Process / Boil your filled jars for about 10 minutes. Remove them from the boiling water bath with your tongs and set the jars aside on a towel for 12 hours. I have heard that putting the hot jars on a cold counter could cause the jars to crack.  I am not sure if this is an old wives tale, but I did it anyway because the jam takes too long to make to have a silly mistake like that get in the way of my morning coffee, toast, and fresh homemade peach jam.

As the jars start to cool, you will hear each of the jars "ping" or "pop."  This is the sound of the jars sealing -- pulling that lid down tight and creating the tight seal you want.  After the jars are cooled, you have to test each of the jars to see if they are sealed. The test is easy -- touch the top of the jar.  If the lid pops up and down with the pressure of your finger, it is NOT sealed.  So you have to reprocess (boil) that jar again.  Or fix the situation like I chose to do ---- this is the first one we are going to eat tomorrow morning.

Once you open a jar and start using it, keep it in the refrigerator. It can last about two weeks or so.

Step 5: Start enjoying your hard work

You are finished.  The morning following the canning day, I always sit down and enjoy a perfectly boiled egg, a hunk of cheese, and toast with my fresh peach jam. Mmmm a French breakfast... Yum!

Ilene Gail Delicious Coffee Cake

A couple of years ago, I was looking for a great coffee cake recipe, and I knew my girlfriend Ilene would have one.  Ilene didn't have a great recipe; she had a Delicious Coffee Cake recipe.  Years ago, Ilene's friend Gail made this coffee cake; Ilene and her family thought it was delicious.  Ilene has been making Gail's Delicious Coffee Cake ever since. So I guess the recipe that I am about to share is Ilene's Friend Gail's Delicious Coffee Cake --- for the sake of time, we are just going to call it .......
Ilene Gail Delicious Coffee Cake.

So often you hear the name of a recipe and it oversells itself.  The BEST cookie recipe, The YUMMIEST Chocolate cake, INCREDIBLE brownies.... you follow the recipe, and you look back at the recipe's name and think.... I am not sure about that.  Was that REALLY the BEST?  Anyway, the reason I am saying this is......this coffee coffee cake really is Delicious.

The changes I made to the recipe made it even more delicious for my family's tastes.  I added nuts and took away some icing.  But I will note where I made the changes because you may find the original recipe fits your family's taste or you may tweek it a bit in a different direction.

Either way, this coffee cake is easy to make  right before guests arrive.  It is delicious served warm; it is excellent served at room temperature. It gets the mmmmmmms and yummmmmies you love to hear as a host to any gathering.  It is a wonderful compliment to any breakfast or brunch.  I like to make it Thanksgiving morning and bring it warm to my parents' home.  It is one of those recipes that can easily become part of the fabric of any tradition.

A warm delicious thank you to Ilene for finding this treasure in her friend Gail's kitchen and passing this gem along to me.  It is interesting to think about how far a recipe can travel and for how many years.

And here is the Ilene Gail Delicious Coffee Cake

            Blend together until creamy

(1) stick butter

(1) cup sugar

Add

(2) eggs

(1) tsp. vanilla

(1) cup sour cream

            Sift together the following and then add to the above wet ingredients

(2) cups flour

(1) tsp. baking soda

(1) tsp. baking powder

a pinch of salt

Grease a jelly roll pan (this is a pan with small sides) and spread the above mixture.  Use two wet spoons to help you spread it ; it is a bit gooey so don't be surprised if it doesn't spread perfectly.  No worries -- it is homemade; it should look that way. 

            Cream

(1) stick margarine

1/2 cup sugar

Then add
(1) cup flour and mix together with a fork until crumbly.

 Sprinkle mixture over the top of the first mixture.  Bake at 350 for 20 minutes--check after 15 minutes.  As soon as you take the coffee cake out of the oven, toss some nuts (optional) on top and drizzle with icing.

Nuts:
a couple of handfuls of chopped pecans (optional -- my family likes nuts) 

Icing:
(2) cups powder sugar (I used 1 cup - we like it a bit less sweet)

(1) tsp. vanilla

A little milk (I used water)

I put the coffee cake in the oven about 15 minutes before the guests arrive. 
                                     Trust me it is DELICIOUS!

Soft and Fluffy Pancakes

I have been playing with different pancake recipes for years now.  I try a recipe and tweak and tweak
it.  Then I try another -- but I have finally found the perfect combination of ingredients and tweaking.  These pancakes turn out fluffy and tasty every time.  It is not worth my time or calories to make any other pancakes -- this pancake recipe has been perfected.  I hope you try them and you enjoy them as much as my family and I do.

Mommy Tips-----
I think there are a few key steps that make this recipe.  First it is important to warm the milk slightly.  The milk shouldn't be hot, but it cannot be cold from the refrigerator.  If it is cold, when the milk and the melted butter touch each other, the butter will start to reform and form crystals.  When the milk is slightly warm, the wet mixture remains smooth and silky.  The next key to this recipe is the egg white.  You really have to beat them until they form beautiful peaks.  If you are saying, "I have never beaten egg whites right -- I don't know how to."  You are not giving yourself a chance.  You just have never beaten egg white long enough.  Trust me -- I used to feel this way about egg whites --- UNTIL -- I did it long enough.  You will know when you have beaten them long enough, because once you create those beautiful stiff peaks, you will never forget how to do it.  The last key is the mixing -- don't over mix the wet and the dry ingredients.  And ever so gently mix the egg whites into the batter.  You must maintain the fluffy aspect of the egg whites.  This is why the pancakes are so fluffy.  These little steps make all the difference.  You will never make pancakes from a mix again.

Make it homemade; you are worth it.

Soft and Fluffy Pancakes
* 1 cup flour
* 1/8 teaspoon salt
* 1 and 1/2 teaspoons baking powder
* 2 egg yolks
* 3/4 cups skim milk, more or less (warm 30 seconds in micro)
* 4 tablespoons butter, melted
* 2 egg whites
* 1 tablespoon sugar
* 1 teaspoon or a bit more vanilla

Directions: Place first three dry ingredients in a bowl (flour, salt,baking powder)mix together. In another bowl, mix the yolks, milk(with the chill taken off it), melted butter, and vanilla together until smooth. Next, make a well in the middle of the dry ingredients and add the mixed wet ingredients all at once. Stir until just combined. DON'T OVER MIX. Beat the egg whites until light and fluffy. Add the sugar toward the end of the beating process. Fold the egg whites gently into the batter with a spatula.  Pour onto a buttered grill, cook your pancakes, and enjoy.

Slowly incorporate egg whites into the batter.

Here are the pancakes moments before my family ate them for breakfast.

Yummy French Toast

I have made French Toast for years.  And I am sure you have too, but I have finally landed on my perfect mixture of flavors that makes for the best french toast ever. My husband and my son love it; I hope you will too.  However my picky son doesn't like the leftovers warmed up the next day.  So it is a good thing that it is easy to make this fresh on demand.  I am posting pictures of my french toast and maple sausage links from this morning.  Here is the recipe I have come up with.

As always the measurements are flexible-- cooking is an art not a science.

Yummy French Toast
(These measurements are approximate for 6 pieces of thick bread)

Start with preparing the honey so it will cool off by the time you put it in your mixture

1 Tablespoon honey(microwave it for 20 -30 seconds in a glass bowl this will make the honey thinner and easier to mix with your other ingredients -- remember you don't want to put plastic in the micro -- let it cool off before adding it to the other ingredients)

 4 large eggs
a splash of milk
1 teaspoon sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cap full (about 1teaspoon) vanilla
a pinch of salt to balance the flavors

thick Italian bread
butter
powder sugar for decoration

Directions:

Mix ingredients adding honey when not so hot.  Place bread in a shallow dish and pour mixture over the bread.  Flip bread to get bread fully saturated with yummy mixture. Let sit for as long as need.  Warm up your pan on medium heat and melt some butter (real butter is key at this point -- if you use real butter in the pan, you will not have to put butter on the french toast once it is finished) to coat the pan for use. Place bread in pan and turn after about 2 - 3 minutes depending on thickness of bread.  Place cooked pieces in a 200 degree oven to keep warm.  Once finished with all your toast, sprinkle with powered sugar and serve. It will be yummy and soft.