Monthly Archives: December 2011

White Grape Tea-Infused Peach Jelly

When peaches were plentiful I canned them by the bushel!  Then, I started making spicy salsas and boozy jams.  I even puréed them into various fruit butters.  Eventually, only a few were remaining, and that was when I realized I had yet to make them into jelly.  Ever.

Typically, my jelly making adventures remain boring and predictable; I stick with grape.  If it weren’t for having a glorious grape-vine in the backyard of my last house, I probably would have never made jelly at all.  Honestly, I’m just not a fan.  I prefer spreading chunks of fruit on my toast, not congealed fruit juice.  But I will admit, homemade grape jelly from homegrown concord grapes is amazing.  Like really amazing!

One of the blogs I closely follow is Food in Jars.  Marisa is a wealth of knowledge and her recipes are inspiring!  The Food in Jars cookbook will be available Spring of 2012, and I can’t wait to flip through those delicious pages!  Marisa also offers canning classes at the Indy Hall kitchen, in Philly, which is a hop-skip-and-a-jump from me!  Early last Fall, I came across a post for tea-infused peach jelly.  It just so happened that I had a handful of white peaches in need of preserving!

White Grape Tea-Infused Peach Jelly

2 cups sugar

2 cups water

3 bags White Grape tea

4 large peaches, sliced

2 tbsp flex-batch pectin

In a large pot, simmer sugar and water; stir frequently ’til the sugar has dissolved.  Add tea bags and continue simmering for an additional 5 minutes.  **Marisa used 5 tea bags in her jelly.  Since the tea I selected is quite flavorful, I did not want it to overpower the peaches, so I used three.

Add sliced peaches and simmer for another 10 minutes.  It is a good idea to taste the mixture regularly so you can monitor flavor intensity.  Once the flavors have melded to your satisfaction, strain the mixture through a jelly bag or fine mesh sieve.  Gently press down on the peaches to remove as much juice as possible.

Place the fruit syrup back into the pot and add pectin.  Bring to a hard boil and continue boiling ’til the jelly liquid reaches approximately 220°F.

Remove pot from heat and ladle into hot, sterilized jars.  Wipe rims, adjust two-piece lids to fingertip-tight, and process in a boiling-water canner for 10 minutes.

Allow jars to cool, undisturbed, on a wire rack for 12-24 hours.  Test seals and any jars that did not set should be placed in the fridge and used within a week.  Store sealed jars in a cool, dark, dry place for up to a year.

Recipe yields two 1/2 pint jars and one 1/4 pint jar.

Images and content copyright © 2009-2011 Danielle R Limoge. Recipe adapted from Food in Jars.

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Filed under Boiling-Water Bath Canning, Jam & Jelly, Vegan, Vegetarian

Eat More Kale Giveaway

Unless you have been living under a rock, and no judgement if you have, I’m sure by now you’ve heard of the legal battle taking place between Bo, of EatMoreKale.com and Corporate Goliath Chick-fil-A.  Even the governor of Vermont has gotten involved!!  Bo is a one-man screen printing operation, located in Montpelier, Vermont, who for the past ten+ years has encouraged people to “Eat More Kale” by way of his t-shirts and stickers.

Chick-fil-A is threatening to block Bo’s federal trademark application and shut him down.  This is not the first time they have gone after him; in 2006, Chick-fil-A demanded he stop printing t-shirts and send them his inventory to be destroyed.  Their reason for doing so is based on slogan confusion.  Chick-fil-A’s slogan is “Eat Mor Chikin” and they feel that “EAT MORE KALE” will confuse their customers and take away from their profits.  Lame.

All of Bo’s t-shirts are created one-at-a-time, using hand-cut stencils, H2O based black ink, and a squeegee.  You can read all about it on his about me page!

Now for the giveaway!  Bo is offering one of my awesome readers their very own “Eat More Kale” t-shirt.  In order to qualify for this give away you must complete the mandatory entry first!

**This Giveaway is now closed**

MANDATORY ENTRY:::

Head on over to EatMoreKale.com and tell me which shirt color and style you like best.  For me, it’s the organic natural with Eat More Kale… or maybe FARM.  Talk about tough decisions!!  Leave a comment with your choice.

For additional chances to win, you can do any or all of the following:::

Like One Green Tomato on facebook.  Leave a comment telling me you did so.

Repost this give away on your facebook page.  Leave a comment telling me you did so.

Like Eat More Kale on facebook.  Leave a comment telling me you did so.

Let me know you favorite way to enjoy kale, or tell me you don’t like kale.  Leave a comment telling me you did so.

Sign up to follow One Green Tomato with your preferred blog reader.  Leave a comment letting me know you did so and what feed reader you use.

Sign the petition to stop Chick-fil-A from bullying small business owners.  Leave a comment telling me you did so.

That is a total of 7 chances to win one of Bo’s awesome t-shirts.  Remember to leave a separate comment for each entry you complete!  The giveaway ends December 16th at midnight and the winner will be announced the following morning!  Good Luck and remember, Eat More Kale!!!

Congrats to Heather for the winning comment!  You have 48 hours to respond to my email or another winner will be chosen.

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Malibu Peach Jam

I miss Summer.  Like, really miss Summer.  I long for the days of sun-kissed skin and endless sunshine.  The blissful aroma of lavender and chamomile wafting through the air.  I want to chase butterflies and dig in the dirt.

When blustery winds and afternoon darkness wreak havoc on my serotonin levels, I turn to my canning pantry for comfort.  Hidden behind those double doors is a cornucopia of Summer’s bounty preserved in jars.  I’m  not sure why, but nothing radiates warm weather and sunshine like peaches and coconut.  They are true mascots of Summer!

Malibu Peach Jam – yields 7 half-pints

4 cups peaches, peeled

3 cups of sugar

2 Tbsp lemon juice

1/4 cup Malibu rum

Blanch peaches to remove skins.  Discard pits and mash fruit; add sugar and lemon juice.  Over med-low heat, cook mixture ’til sugar is dissolved; continue cooking for 10-12 minutes.  You can test the doneness of your jam by conducting a gelling test.

Once the jam is done, remove it from the heat and carefully stir in your liqueur.  Ladle into hot, sterilized jars, leaving 1/4″ headspace, and process in a boiling-water bath according to your recommended altitude time.  For me it’s 5 minutes.  It may take about two weeks for your jam to reach a firm set.

Images and content copyright © 2011 Danielle R Limoge.

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Filed under Boiling-Water Bath Canning, Jam & Jelly, Vegan, Vegetarian