In A Jam

[JohnDB]

It's definitely preservation season here on this fruit and nut farm.

Put up 14 ¼ pint, 13 ½ pint, and 5 pints of Peach jam I got from the orchard from a half bushel of #2 peaches (Freestone ought to be starting next week)

Then dad shows up with a couple gallons of blackberries...so we get them pureed, strained, cooked and in jars. That was a dozen

Then I picked the Venus grapes from my arbor last week (Saturday). That got me a little over 5lbs of grapes that turned into 6.5 Cups of Juice.....which I just finished turning into Jelly a few minutes ago. That made 10 ½pints and 3 OUI jars that used to have yogurt of grape jelly.

The Venus grapes....little taste of Muscat, lots of floral and very sweet like a concord....just better florals and acids. Very very "grapey". I mean concords you raise yourself are gonna be better than store bought jelly or juice....now just turn that flavor dial on high....you know instantly what this is when you taste it. Even if the color throws you off a bit. (Caramel ).

Then...
Father in Law had also shown up with cucumbers....so a batch of deli half sours are on the counter.

 

[1srelluc]

Thread fail.

No pics of delicious homemade peach jam on a oven fresh cat head biscuit.

 

[JohnDB]

Thread fail.

No pics of delicious homemade peach jam on a oven fresh cat head biscuit.

I got homade bread...
No cat head biscuits today....maybe this next weekend. I make about 5 lbs of bread at a whack so I don't have to make biscuits daily.
I made brioche for Father's Day dinner yesterday. A dozen rolls, but two loaves of bread. Brioche is a bread made with milk, eggs, and butter. Kinda rich. Not as rich as some I've made....where you would swear it's more tender than pie crust and the toaster goes on the lowest setting. But the bread is yellow enough, smells of butter, and the milk gives you that back of throat burn when eating it.

The extra butter and then the jam after toasting.....uggghhh....can not buy this stuff.

 

[JohnDB]