Food

peach jam

If summer was a fruit, it would be a peach. It’s peaches from road side stands all over the city, the strange feeling of peach fuzz against your tongue, peaches over vanilla ice cream.

It turns out even though peaches don’t grow all over england like they do central texas, summer is still peach season and therefore there have been peaches in my kitchen non-stop for a month now. Occasionally creative things are done with them, savory dishes, interesting salads, but mostly they’re eaten over the sink with juice dripping everywhere, as god intended.

However, a large number of peaches were made into jam this summer as the filling for this chocolate and peach cake I made for a friend’s birthday. It had been a while since I’d made a layer cake, and to go all out and make the jam as well. And while peach and chocolate may sound like a strange combination, they absolutely work wonders together.

This recipe made 2 jars of jam (someday I’ll measure things, but today is not that day). Most of one went into the 3 layers of cake, so it’s one you could easily cut in half if needed. Peaches don’t have quite the pectin content of something like berries, so there is a fair amount of lemon juice in here.

  • 4 (ish) lbs of peaches (peeled and cut)
  • 3 c white sugar
  • 3 tbs lemon juice

to peel peaches: boil a large pot of water. Cut an ‘x’ into the bottom of each peach. Drop peaches into the boiling water for 30 seconds, then place directly into cold water. This should help the peel come off easily. If not, turns out a vegetable peeler works pretty well (thanks Q for peeling all the peaches that went inside the cake)

Remove pits and cut peaches into pieces, (quarters or slices work).

Add all ingredients to a large pot and stir till combined, bringing to a simmer. Let simmer for 20-30 minutes, peaches will fall apart. From here, begin the wrinkle test (I do this by putting a spoon or two in my freezer while the mixture comes to a boil and then testing if the jam sets when dropped onto it), jam should come up to about 220F if you like to measure things by temperature.

When the jam is set, feel free to run an immersion blender through it (off heat) if you want it smoother.

Store in sealing jars, or can if you so desire!

Standard
Food

blood orange curd

Apparently, lots of people hate the word ‘curd’, but since people also hate the word ‘moist’ I’ve decided to stop listening when people hate the way words sound. Languages are strange, yes, though I will agree its strange because it comes from/means coagulated milk and unless we’re talking about butter there is no milk in this kind of curd. Cheese curds obviously, but those are also delicious. Curds of all kinds are welcome here.

I have a deep and longtime love of lemon curd. I’ve made it many times over the years, given it as gifts, eaten it with most imaginable pairings (and with a spoon), and my favourite pie is made with it. But after falling in love with blood oranges this year, I wondered why I had never really had much less made any variation on the traditional lemon. So after many a google and search through my favourite recipe blog, I found enough varieties to get comfortable with the kinds of changes involved in switching out the citrus.

If you’ve ever made curd before, you know its much easier than it sounds. And varying the fruit involved is just as easy – I think it comes down to adjusting the sugar ratios to make sure you have the right flavour at the end. After all, not many fruits are quite as sour as lemons. So after a few batches, here a not too sweet quick and easy blood orange curd! This makes essentially a personal sized amount, as in you could eat this before it goes off on your own, about 1 1/2 cups I think.

blood orange (or any citrus) curd

5 egg yolks (I always save the egg whites and only use them about half the time)

3/4c sugar

zest and juice of 4-5 blood oranges

7tbs cold butter, cubed

  • zest and juice oranges
  • in a small saucepan simmer juice until reduced by about half
  • Over a double boiler (heat proof bowl sitting over not touching a pot of boiling water) whisk together eggs, sugar, zest, and concentrated juice
  • add butter cutes one at a time, whisking until combined before adding the next
  • whisk constantly for approximately 10 minutes until thickened
  • strain if desired to remove zest and any possibly cooked egg (I never do, but it may remove some bitterness from the zest)
  • store in air tight jars, refrigerated
Standard
Food

Easy raspberry jam + overnight oats

A teaspoon-ish amount of this tart jam, stirred through oats, makes a perfect breakfast for this not-quite-spring weather.

small square glass jar sitting on wooden surface, filled with dark red seeded jam. Metal teaspoon sticking out of open jar

There’s a small jar of my grandmother’s homemade cherry jam tucked into the back of my cabinet, which I haven’t eaten because if I eat it then I don’t have any more. How long I hold out on not eating it is a good question, because it really is the best jelly on earth. However, this is not that recipe, this one is much much easier.

Canning things and sealing jars is great (and you can do that with this recipe if you’d like to) but it’s also a bigger time and space commitment than I think most people want to give. That doesn’t mean you can’t make and eat homemade jam regularly. This recipe relies on the natural pectin in the raspberries (other fruit will work, specifically blackberries and other high pectin fruits) to help it set, rather than adding it separately. This also means it’s JAM not JELLY (fruit not juice) – this difference is a hill I am willing to die on. If you don’t like the seeds though, feel free to run the whole thing through a sieve!

I primarily put jam on top of oatmeal/porridge/overnight oats. The main reason I decided to make it myself was to control how sweet it is – I find store bought jams to often be too sweet so you’ll notice there isn’t that much sugar in this recipe.

Easy Raspberry Jam

makes around one jar

small saucepan sitting on stove, filled with raspberries and sugar

175-200g raspberries (one medium-large carton)

juice of one lemon

1/4- 1/3 c granulated sugar – adjust to your desired sweetness and the sweetness of your berries

  • add berries, sugar, and lemon juice to a non-reactive saucepan
  • stirring occasionally, bring the mixture to a boil over medium-high heat
  • skim off the foam that rises and discard – if you don’t get it all, dont’ worry!
  • raise heat to high and boil for aprox 10 minutes, stirring to prevent scorching. beginning at 10 minutes check for doneness (I use the wrinkle test by putting a spoon or two in my freezer while the mixture comes to a boil and then testing if the jam sets when dropped onto it – you also get to eat the jam off the spoon after!) you can also check for the jam to get to 220F but I don’t have a thermometer.
  • If you want, strain your jam!
  • pour into a sealing jar and refrigerate. As you can tell in photos, I’m reusing an old jar that I washed out and sterilized (having a kettle is a godsend) right before use but you could definitely use traditional jars and process them in boiling water. However, this jam will keep in the fridge for a few weeks and makes such a small batch there’s no need!

Overnight Oats

one serving

I have never liked oatmeal very much, but living somewhere cold makes you! I prefer my oats soaked overnight so they become a custard-y texture, and honestly I like them cold best. These are great for making in a container you can take on the go to work/class!

1/3 c rolled oats

2/3 c milk (or 1/3 c milk and 1/3 c greek yogurt)

1 tbls chia seeds if you have them and like them!

pinch of salt

  • mix ingredients directly in the container you’ll eat them out of – it needs a lid
  • refrigerate for at least 4 hours – hence the ‘overnight’
  • this recipe is endlessly adjustable. I go ahead and put a spoonful of jam on top the night before. It’s also great with cinnamon sugar and bananas or apples, chocolate, peanut butter, and a variety of other fruits!
white bowl of oatmeal with a spoon in it, a dollop of dark red seeded raspberry jam on top
Standard