We belong to a local CSA (Community Supported Agriculture). Some of you may know what this is and may even belong to one. In essence, we get produce straight off the farm for a flat fee. You never know what you will get or how much of it you will get. In return, we get fresh, locally grown produce and support local farmers.
This is our first year to be a part of a CSA and I love it. We purchased a “share” which is normally for two families consisting of 4 – 5 people. As you know, we are only two, sometimes three if The Baby is home.
This means we have a lot of extras!
This week, one of the things we picked up was a flat of peaches and nectarines. I knew I would have to create something to make sure this winter I could have a taste of summer when I want it!
I decided to make jam with some of the peaches. I have begun to enjoy sweet/salty and sweet/hot flavors. This jam satisfies my sweet/hot craving.
7 cups sugar
4 cups finely chopped, peeled ripe peaches (about 3 pounds fresh)
1/4 cup lemon juice
2 finely chopped chipotle chile peppers in adobo sauce
1/2 of a 6 ounce package (1 pouch) fruit pectin
1.) In a 6 to 8 quart heavy pot, combine sugar, peaches, chipotle peppers and lemon juice. Bring to boiling, stirring constantly until sugar dissolves. Quickly stir in pectin. Bring to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
2.) Ladle hot jam into hot, sterilized half-pint canning jars, leaving a 1/4 inch headspace. Wipe jar rims: adjust lids.
3.) Process filled jars in a boiling water canner for 5 minutes (start timing when water returns to boiling) remove jars from canner; cool on wire 20 minutes., then gently turn and tilt jars without inverting them; repeat as needed.
Makes about 7 half pints jars.
This recipe was adapted from the Better Homes and Gardens Special Canning magazine. 2012 issue.
I am linking up to This Chick Cooks – Whole Food Wednesday