Ingredients: |
Ingredients: 18 fresh peaches, skinned & pitted
6 oranges, washed, seeded, but not peeled
(I use Valencia oranges if I can find them)
lots of sugar
1 med sized jar of marachino cherries, chopped
3 cups English walnuts, chopped
18 jelly jars, canning lids & jar rings, heated in boiling water just before adding the jam
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Directions: |
Directions:Chop up the peaches & oranges including the orange peel. Measure the outcome & add 1 1/2 times that amount of sugar. Bring to a boil in a heavy stainless cooking pot, stirring (use a good stainless spoon or a wooden spoon) very often to keep it from sticking. Keep at a medium boil until it sheets from a spoon (approx an hour). Remove from heat, stir in the cherries & nuts. Pour into heated jars with a canning funnel being careful not to get the jam on the rim of the jar or it will not seal well. If you get some on the rim, wipe it clean with a clean wet paper towel. Then place the lid on & screw on the jar ring. You will need to hold the jar & ring with protective gloves to screw it on tight. Carefully place the jars in a place to cool gradually. You will hear the jars seal as they cool. |
Personal
Notes: |
Personal
Notes: I received this recipe from Janet Brownell who was one of my every Sunday customers at Books-A-Million. When Janet learned from Dee Freeman that I wasn't working there any more because of Matthew's illness, Janet came to the house & brought Matthew a little rose bush. She visited a couple of other times & brought us Heavenly Jam & rolls. She would always sit down at the piano and play some really pretty music for Matthew. I believe she was probably 75 years old, but she still played piano like a pro.
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