Let me first say I don't know that I personally would do the white peach sauce again. It might have just been the peaches but they were such a pain in the BUTT to peal I would be hard pressed to want to go through that again.
10 pounds of peaches, halved, peeled and chopped
3 cups sugar
1 vanilla bean, split and scraped
1 tsp vanilla extract 1/2 cup lemon juice
Cook the peaches down in a large pot. I used my immersion blender to blend the peaches but you could use a potato masher to help them break down and release their juice. I just like smoothness of the blended peaches. Add the vanilla extract and the vanilla bean seeds and the pod so that the vanilla flavor will infuse all the peaches. Stir occasionally.
After approximately 20 minutes over medium heat, the peaches should be fairly well cooked down. Remove the vanilla bean from the pot (making sure to squeeze all the goodness from it).
Taste and add sugar to achieve your desired sweetness. I found a happy, flavorful place at 3 cups, but depending on the innate sweetness in the peaches, you might be able to stop at 2 cups. You could also add peach juice or apple juice to cut the sugar but I'm lazy and tend to just use the white sugar.
Pour peach sauce into pint jars, leaving a bit more than an inch of headspace. Add 1 tablespoon of lemon juice to each jar and stir in with a chopstick or plastic spoon. Wipe rims, apply lids and process for 15 minutes in a boiling water canner.
If you want to make butter from some of the sauce, reserve 6-8 cups of sauce and cook down in a slow cooker (making sure to add 1 tablespoon of lemon juice for every two cups of sauce at the beginning of cooking).
Cherry Amaretto Jam
· 8 cups cherries - pitted and stemmed (about 3 lbs - ish) Ask a question about this ingredient.
· 1 1.75 oz package NO SUGAR NEEDED pectin Ask a question about this ingredient.
· 2 tablespoon lemon juice Ask a question about this ingredient.
· 1 teaspoon almond extract
Basically I pitted and chopped the cherries and threw them in a pot with the everything but the pectin. Cooked that a bit, hit it with my immersion blender (what can I say, I like my jam smooth), added the pectin and then put it in jars and processed them for 20 minutes since I live above sea level over 1000 feet.
So far, DELICIOUS.
This weekend I will be making blueberry almond butter and teaching a co-worker how to make blueberry grand marnier jam. It's beginning to feel like a lot of the stuff I can this year may include alcohol.
What does that say about my year?