Diane's Kentucky Peach Cobbler
Heat oven to 400f Let 2 heaping tablespoons butter melt in a 9x13 cake pan in oven, while oven is heating. Take the pan out of the oven once the butter is melted. In a large bowl mix together: 1 Cup Self Rising Flour* 1 Cup Sugar then and add in and mix well until a batter forms: 1 Cup Whole Milk 1/2 teaspoon vanilla bean paste
*Making self-rising flour at home is easy. Just use this basic formula: For every 1 cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt.
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I'm often asked for a 'No Sugar' option in jamming. I have Three: Peach, Triple Berry and Strawberry that we like. I use Splenda in all of them along with SureJell Premium Fruit Pectin for No or Low Sugar Recipes. I decided to wait until now to release any of the recipes as we wanted to test them out first. While they do have a shelf/pantry life of up to one year, they will only last up to 3 weeks once opened and refrigerated - which is a shorter time-span then a full sugar jam. We do use no sugar jams to stir into fresh fruit dishes, we spoon it over cottage cheese and stir into oatmeal or morning smoothies...so, the 3 weeks hasn't been an issue but, it is something to be noted. I cannot advise you to use any other sugar substitutes with my recipes as I have only tested Splenda. These No Sugar jams do have a softer set by nature and are made in smaller batches. ~Enjoy! Diane
Ingredients: 3 Pounds Peaches (3 cups finely chopped) 3/4 Cup Water 1 Packet Sure Jell Premium Fruit Pectin for No Sugar recipes (pink box) 1/2 Cup Splenda No Calorie Sweetener 1 tablespoon orange zest, optional
Recipe Note: For a sweeter jam with a firmer set, You can substitute in either, one thawed from frozen can (12oz); apple juice concentrate or white grape juice concentrate in place of the 3/4 cup water. The substitution makes about 4 half pints and does add in sugars from those concentrates. Recipe Adapted from: Kraft Photos by: Diane Baker for Canning and Cooking at Home So many people request my Peach Jam. In the simple list of ingredients, it appears as a marmalade but, its quite the opposite. You are using the zest and citrus juice to bring about the proper gel point of the peaches. In my original version of this jam, I use all sugar but, since I've been jamming with half sugar and half honey with better taste results - I thought I give my original recipe a "re-do"... It's wonderful! I want to thank Washington State Fruit Commission for supplying wonderfully juicy and tasty:sweet peaches this year. ~Enjoy! Diane Peach Jam with Orange & Honey ((updated 8/2018)) Ingredients: 4-5 Pounds Peaches (5+ Cups chopped) 2 Cups of Sugar *divided 2 Cups Honey 1 large Navel Orange; zest & juice 1/8 tsp almond extract 1 packet of pink box, low sugar SureJell Pectin Directions:
Photo/Recipe by: Diane Baker for Canning and Cooking at Home K This recipe is similar to my other peach fruit butter recipes but, this is finished off in a slowcooker - this makes a rather large batch - if you want to start smaller - try my Homemade Peach Butter (small batch) or my Peach Butter with a kiss of vanilla.
All are easy to make and taste great! ~Enjoy! Diane SlowCooker Peach Butter Ingredients: 8 Cups Chopped Peaches (approx 15 Med) 1/2 cup water 2 1/2 Cups sugar 2 1/2 Cups honey 1 small lemon, zested with juice added in (Approx 1 Tbs zest and 2 Tbs juice) 1/2 tsp vanilla bean paste Directions: Wash peaches in cold water to remove dirt and fuzz. Cut an 'X ' mark on the stem end of each peach. Blanch peaches in boiling water for about one minute. Plunge peaches in ice water and let set for two minutes. Peel away skins, slice and remove the pit. **If your peaches are fully ripe - the skins will be easy to peel off using a paring knife - I sometimes luck out and can do this without blanching. To me, peaches are ripe when you can press the flesh with your thumb and leave a slight indentation into the peach. Once peeled, slice and pit your peaches. Combine all in a stainless pot on stove top, cook down until peaches Are soft, blend with immersion blender, pour carefully into a Slowcooker To cook-down all day (or overnight) on LOW until it reaches the consistency You like, (Keep in mind, this can take some time - I like my butter to be firm enough to round up on a spoon and not runny) The last batch I made cooked down approx 12-14 hours. Prior to jarring, I do the "plate test" by placing a small dish in the freezer for at least 10 mins. I place a spoonful of peach mixture onto plate and tip plate - mixture should not run at all. As well, the mixture should mound/round up easy onto a regular spoon and not run off back into slow-cooker. Wash jars in warm soapy water, rinse and place in canning pot/water to warm up jars for canning. Place lids and bands in warm (not boiling) water. Setup your area to process the butter. Ladle hot butter into hot jars, leaving ¼ inch head space. Remove any air bubbles. Wipe rim of jar to remove any food particles. Adjust two piece caps on jar and tighten finger tight. Process in a water bath canning pot for 10 minutes (or according to regs in your area) Remove and place on cloth towel in a draft free area. Do not move jars for 24 hours to allow for proper seal. Any jars that haven't sealed properly place in fridge for immediate use. Date and Label your jars, Peach Butter will keep up to one year in storage. Yield: Approx 5 pints Recipe & Photos by: Diane Baker Peaches From: Washington Fruit Commission Honey Syrup Peaches: trying two new "flavors" this year along with plain peaches in honey (One Pint Cardamom & Black Peppercorn; Two Pints Cinnamon Stick)
Honey Syrup Peach Slices Ingredients: 7 pounds peaches: blanched,peeled sliced Fruit Fresh, slices placed into fruit fresh in water Syrup: 2 Tbs fresh lemon juice 5 cups water 1 cup honey 1 cup sugar Directions: Prepare peaches by washing, blanching and peeling and set aside in a bowl of water with fruit fresh sprinkled into it (prevents browning) Prepare syrup by bringing ingredients to a boil and adding in drained peach slices. Return to a boil and reduce to simmer 5 mins. Pack hot peaches into hot pint jars, and either waterbath can OR pressure can (see link below) If you want to try any spices - its best to add them to the clean, hot jars before adding in peaches and syrup. I placed a small cinnamon stick in the bottom of two pints, I placed crushed cardamom pods and some black peppercorns in the bottom of one pint and left two pints plain (no spices added) NCHFP Canning Times and Methods (click here) Yield; Approx 5 pints Photos & Recipe by: Diane Baker for Canning and Cooking at Home |