So back to this whole autumn thing.
If I didn't have a calendar in front of my face telling me tomorrow is September 1, I wouldn't believe it.
I wouldn't believe it!
I didn't go to the pool nearly often enough while I had the chance.
However I have big plans next week to make Phoebe's SPICY PEACH JAM* and that will help me remember how much I looooooove fall even though I also loooove summer.
*1 package pectin
4 c peaches, peeled and mashed
1/4 c lemon juice
5 or 6 c sugar
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp all-spice
Follow "cooked jam" directions inside pectin box (SureJell or MCP).
Use the inversion method, not the hot water bath.
Makes 8 or 9 jars.
For best results let this recipe sit for 2 weeks before eating.
2 comments:
If it were not 108 degrees outside, I would seriously consider using the peaches Dad bought to make some jam.
But it is 108 degrees outside, so I am only going to wish I had some peach jam in the fall.
So you can feel free to give me a jar or two for Christmas!
Have to agree with Barbara. This heat in Monrovia is awful. I was thinking the same thing about the jam, but maybe when it cools off (hopefully before November) I will try this one. Peaches are my favorite. Hope everyone has a great weekend and that it cools off some.
Post a Comment