Hello. My name is Megan and I have a problem. I can't walk through a farmer's market without buying a bushel basket (or two) of something. Now I feel better, because admitting it is the first step. So, what to do when you are swimming in peaches? Not to mention the tomatoes, plums and peppers that found their way home with me! To deal with the peaches I came up with a new recipe for Jasmine Infused Peach Jam. A while back I stumbled upon a lone bag of Trader Joe's Jasmine Green Tea, lost in a sea of Lipton in the basket at church. I snatched it up and loved it! Jasmine really adds a nice floral note that is not overbearing. Skip forward a few months and I found a recipe for Jasmine Rhubarb popsicles in The People's Pops. Also delicious! So I figured why wouldn't it go well with peaches? And it does. Here's the recipe:
Jasmine Infused Peach Jam
4 C. peeled, chopped peaches
1 C. sugar (or to taste)
1/4 C. bottled lemon juice
3 TBS. dried jasmine flowers (I got mine from a seller on Etsy)
Pomona's Universal Pectin*
In a small square of cheesecloth, tie jasmine flowers. Simmer in a small saucepan with 3/4 C. of water for 10 minutes, or til the flavor is strong enough. It should seem slightly strong, because it will be toned down with the additional ingredients. (While that is cooking, mix the sugar and 3 tsp. of pectin in a small bowl and set aside.) In a heavy bottomed pot, add fruit, jasmine water, lemon juice and 4 tsp. of calcium water. Over medium high heat, bring to a boil stirring often. When mixture just comes to a boil, stir in sugar mixture and stir vigorously 1-2 minutes. Bring back to a boil and pour into hot, sterilized jars leaving a generous 1/4 inch headspace. Process in a boiling water bath for 10 minutes.
*I use Pomona's because you get to choose the amount and type of sweetener you want to use. Commercial pectin requires up to 7 cups of sugar PER BATCH to gel!! With this stuff, I usually only use 1/2 to 1 cup of sugar, and you can actually taste the fruit.