Having bottled fruit until I was sick of the sight of it, I decided to progress on to some different preserves. We don’t eat huge amounts of jam Chez Snail, but I like to have some around to use to fill Victoria sponge cakes, or occasionally on a piece of toast or in a jam roly-poly. So I set to and made two types: peach and apricot, neither of which I have made before. There were also some left-over peaches, so I made a couple of jars of barbeque sauce to use them up.
I’ve followed (sort of) recipes by Marisa McClellan, which seem to include much less sugar (still lots, though) than traditional British jam, but which require hot water bath treatment (as per the picture above). A few years ago, one of you lovely readers (I can’t remember who) recommended these books and I have been really enjoying some of the recipes. ‘Food in Jars’ has some interesting things in it that aren’t preserves in the conventional sense, like granola and beer bread mix, which I plan to explore a bit more. Mr Snail was dubious about the idea of peach barbeque sauce, but I thought we’d give it a go anyway… I will report back.
really liking these books
So, that’s it for the current round of preserving – there will be more later in the season. I’m hoping for pineapples in the next month or two!
The Snail of Happiness 
elizariddell
/ July 5, 2018Yum!! Have you ever tried chia jam? Very different idea as it only lasts a week in the fridge (although apparently you can freeze it) but totally sugar free, very quick and very easy. Recipe here: https://www.thekitchn.com/how-to-make-easy-chia-jam-with-any-fruit-222310
LikeLike
The Snail of Happiness
/ July 5, 2018How interesting… I’ve never heard of it before
LikeLike
Wild Daffodil
/ July 5, 2018I’m so full of admiration!
LikeLike
tinaor
/ July 5, 2018Ooh I haven’t made jam for a few years – something very satisfying about making your own! well done!
LikeLike
katechiconi
/ July 5, 2018I’m envious and drooling….
LikeLike
Laurie Graves
/ July 5, 2018Peach barbecue sauce sounds scrummy. Looking forward to the report.
LikeLike
AJ
/ July 5, 2018I used to make apricot jam- so good on toast!
LikeLike
wybrow1966
/ July 5, 2018Would be very interested to hear what you think of your peach and bbq sauce jam – always good to try something new.
LikeLike
Ann Pole
/ July 5, 2018Yes, making jam in this heat… No thanks! Actually we now freeze just about all of our fruit and have it with our porridge in the morning. Don’t eat that much jam. But now you have mentioned it, my tummy has just informed me a jam sandwich would go down a treat!
LikeLike
The Snail of Happiness
/ July 6, 2018I very rarely make jam, but I thought just a few jars would be nice this year… all the rest has been bottled. I wanted to do it whilst the sun was shining because then I’m cooking with home-generated electricity.
LikeLike
Ann Pole
/ July 7, 2018Hopefully we will be soon too!
LikeLike
thecontentedcrafter
/ July 5, 2018Oh Yeah! Back in the days when my kids were kids and I spent long summer nights preserving everything I could lay my hands on apricot jam was a favourite – sugar and all! I made peach jam once, but it didn’t so the same thing…… I began to cut back on the amount of sugar in preserves, conserves and jams back then, and careful adjusting retained the setting ability…. I haven’t had apricot jam in about five or so years – ever since I gave up sugar entirely. I too am interested to hear how the peach barbecue sauce works out.
LikeLike
The Snail of Happiness
/ July 6, 2018Well, after a comment on Twitter from my friend Rachel that she’d like to know what it’s like, I suggested that if she had a barbeque, I would supply the sauce… and so she’s having a barbeque on the 28th of the month to have a grand tasting and celebrate her birthday!
LikeLike
thecontentedcrafter
/ July 6, 2018I’m sure we shall all just salivate quietly until then! Looking forward to hearing the verdict!
LikeLike
The Snail of Happiness
/ July 6, 2018I wish you could come and sample it too… I’m sure Rachel would happily invite you to the barbeque … I’m taking my sister along as it is!
LikeLiked by 1 person
thecontentedcrafter
/ July 6, 2018Wouldn’t that be fun! Real time and distance is such a bore!
LikeLike
Going Batty in Wales
/ July 6, 2018i am freezing the spare fruit from the garden to make jam – but only when it is cooler!
LikeLike
The Snail of Happiness
/ July 6, 2018Very sensible… I was trying to use the solar energy we have been generating like crazy, but things did get a bit hot in the kitchen!
LikeLike
uphilldowndale
/ July 7, 2018Jam and chutney, all ways a lovely gift to give.
LikeLike
sarahfoto
/ July 8, 2018Peach bbq sauce sounds great to me!
LikeLike