Kitchen Diary

When I had my stall at our annual church Christmas Fair someone asked me if I ever make yellow cling peach jam as she was yearning for the old fashioned peach jam from her young days. I told her as soon as I could find peaches in season I would make some for her. When we went away to Ceres last weekend I found some being sold on the side of the road so grabbed my chance and bought a tray of them. I was trying to remember how my Mom and Gran used to make theirs and then when I saw that  ROSE had peach trees and was making jam I wrote and asked for her recipe. She very kindly gave it to me and gave me permission to blog it. Of course I then played around with it a bit (like browniegirl always does) and came up with a fantastic batch of peach jam. The taste…..and the smell…..oh it just transported me straight back to my childhood. I think my customer is going to love it. I am really thrilled with it and it turned out perfectly, just like the cherry jam did….without further ado………Moo’s peach Jam )

MOO’S YELLOW CLING PEACH JAM

2kg Peaches – peeled, stoned and very roughly chopped

I weigh them after peeling and stoning

1kg Granulated White Sugar

2 Lemons – juice only

2 Sticks Whole Cassia Bark

½ Cup Boiling Water

Rub a bit of butter around the sides of a large saucepan – use very sparingly just to grease and avoid boiling over

Warm the sugar in the oven at 120⁰C for about 15 minutes or so

Place the peaches and cassia bark in the greased saucepan

Pour the warmed sugar over

Add the lemon juice and boiling water

Place over a very low heat until the sugar has completely dissolved – shake the pot every now and again but do not stir

Once sugar has dissolved stir well then increase the heat to high and bring to a rapid boil

Boil, stirring often with a wooden spoon, for about 15-20 minutes or so

In the meantime sterilize your clean bottles and lids in the oven for 20 minutes at 120⁰C

Place a saucer in the freezer to chill

I can usually tell when my jam is almost ready by the intensely sugary smell of cooked fruit, the colour slightly darkening, the fruit looking translucent and glazed and also the size of the bubbles rising to the surface – they need to be the size of marbles (I never use a candy thermometer)

Turn off the heat, place a little jam on the chilled saucer and return it to the freezer for 5 – 10 minutes. Test by pushing your finger through the cold jam. If it wrinkles then the jam is perfect. If it is still a bit runny then return the jam to the heat and boil a few more minutes and test again. Always do just a few minutes at a time as once the jam has overcooked it is too late (

Once the correct setting point has been reached remove the cassia bark and bottle immediately in the hot bottles and seal

I have my MIL staying with us at the moment. My SIL is getting married on Saturday (remember those blingie frivolous pink sandals I bought on you lots advice for the barefoot and beautiful wedding???) Also I am now packaging all my Christmas cake orders as they have had their last brandy feed and will be ready for delivery early next week. Sjoe….will be glad to get that over…there are cakes everywhere!!!! So browniegirl is going to be busy elsewhere over the next two weeks or so. I will try and blog as and when I can. I am assuming things are going to quieten down quite a lot on the blogs over the next weeks into 2009. I only started blogging in July so have not been through a blog Christmas yet. Another first for me!!!

Enjoy!!! Have a great weekend and to those of you who are leaving to go on your summer vacation…..travel safely and arrive alive. Have a wonderful and joyous holiday, Merry Christmas and a Prosperous and Happy New Year…….

browniegirl xxx