/ck/ - Food & Cooking

those look like nectarines

>>19573928
Tell that to the box they came in

First we boil the water

Then the peaches take a little hot soak
Dont worry the one on top got a little extra time

>>19573959
While the peaches soak in an ice bath Im prepping the limes, which contain pectin that naturally thickens the jam

When did you buy these peaches anon? Today?

>>19573947
>ontario peaches
second only to the coveted mackinaw

>>19573972
A few days ago

They turned out to be a little unripe so the blanching did not take. I ended up peeling them the old fashioned way.

Dont worry, I will eat the peels tomorrow.

Now its time to chop it all down and cook

>>19573983
Peach chunks

>>19574006
punks

>>19574006
Now it cooks with the lime juice until it boils, then in goes the sugar and other flavouring agents. Im considering adding a bit of grated nutmeg in addition to the brown sugar I'll be using

Will be following your progress, good luck in the jam Amon. I’ve never made jam myself but am excited to see the outcome

>>19574010
You can always add the nutmeg and brown sugar later, if you want.

Why are you forcing an oldfag to post this. Fuck you, guys

https://www.youtube.com/watch?v=3GCrzjVdmSg

>>19574012
Thanks. I havent either and it was either jam em or make a tart and I took the more unconventional route

>>19574013
I'll be adding it once the peaches break down a little. I went with a very conservative amount at a quarter cup of sugar, which is less than half the sugar the recipe calls for. I think its around a third to a quarter

The peaches are smelling quite nice and Im tempted to just have it as is but I'm thinking having some jam might be nicer

>>19574025
In goes the sugar. I tasted it before and after and it tastes very nice with the addition of the sugar. The fresh peach taste is intensified by the tartness of the lime, which is then cut by the sweetness of the sugar. The peach chunks will need to stew another 10-15 minutes so they are fully softened but as of now I am pleasantly impressed by the taste. I dont typically eat much jam but this tastes better than the store bought stuff, though I have never had peach jam before

I can't wait to see how his ends

>>19574025
>I havent either and it was either jam em or make a tart
Thankfully making jam is really easy. Just don't burn it and clean out your jars before putting it in -- high sugar content should prevent anything from growing, but I've been burned before. Fine mesh strainer to catch bits if you're picky about texture, otherwise full pulp is honestly not so bad (especially since you already removed the skins).

>>19574045
After several minutes the peach chunks are slowly giving way to peach mush. Since the peaches were underripe, the chunks are quite firm so this jam will likely cook until the mixture is quite soft throughout. A craggly, glossy coat of pectin forms over top of the mixture when I am not stirring it, indicating that the mixture has thickened enough that it will have a spreadable consistency when cooled

>>19573920
Fuck Yeah

>>19574053
The final product. I helped it along by smashing the chunks on the sides of the pan with my spoon to give the final consistency a little more homogeneity.

>>19574072
I'd go at it with a potato masher.

also how do you know if it'll set or not? just confident in the pectin content?

>>19574072
Final product in an old peanut butter jar. It will hang out until it comes to room temp, the I will jar and fridge it for at least two days so that it will fully set

>>19574077

Educated guess. I used a very generous amount of lime juice and could visually tell that the consistency of the jam was getting thicker over time.

If you are trying this out for yourself you can run a wooden spoon through your hot jam and see if it sticks to the spoon or if its so viscous it completely slides off

>>19574101
cool beans. are we gonna be able to see it chilled?

>>19574101
Thats it folks.

I might make some milk bread tomorrow to have with this jam which I might make another cookalong thread for

>>19574107
Yeah I can do that. Im going to wait at least two days before I have any but I might make a loaf of bread to go with it, so you'll see it then if you keep an eye out

>>19574109
sweet I'll keep my eyes peeled. thanks OP

turn down the resolution on your phone i don't want to open all these 4000x photos

>>19573928
looks nothing like nectarines you silly willy

Peach, you know I could eat a peach for hours.

>>19574212
Turn down the retard on your brain, dumdum.

>>19573947
>blind institutional faith

>>19573983
>Dont worry, I will eat the peels tomorrow.
What a life you live.

>>19574212
Just update your software, it turns it down for you.

this is nice thread
>>19574047
got you bro