Peach Freezer Jam (Jenn)

Peach Freezer Jam

Recipe 4 from Farm to Fork

By: Emeril Lagasse

You can find this recipe on page 303

These are the ingredients you will need for this recipe:

2 3/4 cups finely chopped peeled and pitted ripe peaches (about 2 1/4 pounds)

6 1/2 cups of sugar

2 pouches (1box) liquid fruit pectin

1/3 cup freshly squeezed lemon juice

1/4 teaspoon almond extract

1 vanilla bean

I am using Heirloom Fay Elberta Peaches! These Peaches are from a local farm.  They were purchased from Chaffin Family Orchards . Check them out!

They are very yummy and super juicy.

Combine Peaches and sugar in a bowl and stir to combine.

Smash your peaches to a consistency you will like.

Add other ingredients and stir. Make sure mixture is not grainy.

Spoon jam into jars. The color is so incredibly pretty! It smells so delicious.

Cover the jars and let stand for 24 hours at room temperature to set.

You may store the jam for 3 weeks in the fridge or up to a year in the freezer.

Makes 8 half pint jars. I made a double batch and did many different size jars.

I will be using some of my jam for cookies at Christmas.

  

Kosher-Style Dill Pickles (Jenn)

KOSHER-STYLE DILL PICKLES

Recipe 3 from Farm to Fork

By: Emeril Lagasse

You can find this recipe on page 294

These are the ingredients you will need for this recipe:

Fresh Pickling Cucumbers

 Sprigs of Fresh Dill/Dill Heads

Water

Distilled White Vinegar

Kosher Salt

Garlic Cloves

Bay Leaves

Dried Dill Weed or Dill Seeds

Black Peppercorns

Fennel Seeds

I slice my Cucumbers and soak them for a few hours in an ice bath. This makes them a little crisper.

Get your jars ready. Make sure they are sterile.

Place the Dill Heads in the sterile jars.

Add the sliced cucumbers. Pack the jars with as many cucumbers as you can. While you are getting your jars ready, start the brine.

Add all the ingredients to a non-reactive pot. Bring to a boil and then simmer for 10 minutes. When the brine is complete add 3 of the garlic cloves  from the brine to each jar. Then add the brine to each jar. Seal the jars and let sit out for one hour. Then refrigerate.

You know have wonderful refrigerator Kosher Dill Pickles.

 Cold and Crispy Garlicky pickle slices.

These pickles will last 3 months in the refrigerator.

Makes 3 pints