While we can’t hold back the tide or the change of seasons, we can bottle it for a moment and pull it off the shelf to spread on our scones in the middle of winter. This column has one of my favorite jam recipes and thanks to a dear friend in Boothbay who has a huge peach tree, we have a plethora of jars on our shelves. And the recipe for Peach Vanilla Jam is in yesterday’s column in the Portland Press Herald.
Summer in a jar.
Thank you John and Becky! (and Tom for the delivery!)
Annie
Stocking up!
4 Comments
Bill Roberts
September 12, 2013 at 2:51 pmAnnie,
You forgot to add when to add the vanilla extract. Since only noticed then when almost done, I only added 1 T. and at the end of the one minute boil.
Annie Mahle
November 6, 2013 at 6:11 pmThat’s a good choice, Bill, if you don’t have vanilla beans. If you do, their flavor is plenty and the extract isn’t needed.
Bill Roberts
November 6, 2013 at 7:07 pmI had vanilla beans and then used 1 T. vanilla extract. Canned about 7 jars from 2 batches of neighbor’s peaches. Delicious on breakfast muffins
Annie Mahle
November 7, 2013 at 10:38 amOh good, so glad you like it! Blessed are our neighbors with fruit trees.