Tuesday, July 16, 2013

Brown Sugar Peach Jam and Strawberry Rhubarb Jam

I've been busy making jam lately. The produce is much cheaper here in Texas than it was in Florida, so I've been having fun experimenting. A whole shelf in my pantry is slowly being taken over by small jars of jam, but that's just fine by me! The way our family burns through jam on toast and PB&J's, I'm sure it will all get used. (If not, some friends will get a nice jam gift basket for Christmas!)

I made Brown Sugar Peach Jam, following a regular peach jam recipe. I realized when I was measuring out my sugar that I was out of white sugar, and remembered a post from Food in Jars about using brown sugar in jam, so I thought, why not? I believe I ended up using about 2 (maybe 3?) cups of brown sugar out of the total 5 1/2 cups of sugar called for in the recipe.

The jam does have a richer, deeper sugar taste. It is not a super bright and fresh peach flavor, but it's great on oatmeal and toast. The next time I use brown sugar in jam, I'll throw some cinnamon into the pot too.

After we got back from a family reunion and to visit my parents, I made Strawberry Rhubarb Jam. The rhubarb was free from my parent's garden, and I've been excited to finally get my hands on some of their bumper crop!

This recipe was also the first time I utilized my food processor to chop up the fruit. I don't know why I haven't made this realization before, but it saved me a ton of time!