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OT - Jam and Cake!!

elzbth
elzbth Posts: 2,075
edited November -0001 in EggHead Forum
I bought a basket of peaches yesterday and made a batch of peach jam this afternoon. I'm going to make another batch tomorrow - I'm thinking I could add some jalapeno peppers???? Has anyone done this before - any advice would be much appreciated.
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And....baked a Red Velvet Cake!
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Comments

  • Hoss
    Hoss Posts: 14,600
    My Aunt used to make a RV cake every Xmas.It was 20 years before I discovered it was just a red colored chocolate cake!!! :blush::whistle:
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  • Richard Fl
    Richard Fl Posts: 8,297
    Jalapenos will make a nice flavor enhancer.

    Jam, Peach, Plum


    INGREDIENTS:



    Procedure:
    1 To make 12 half-pints of jam you will need 3 pounds each of fresh red plums and peaches. Cut plums in half, remove seeds and slice to make 5 cups.
    2 Remove peel and pits from peaches, slice them to make 4 cups.
    3 Put fruit in a kettle with 8 cups sugar and 1 lemon, sliced very thinly. Boil rapidly and keep stirring mixture until it reaches 220°F on thermometer. or until it gets quite thick.
    4 Remove jam from the heat, stir and skim it for a few minutes, ladle it into hot sterilized jars and seal. wet bath 15 minutes.


    Recipe Type
    Condiment

    Recipe Source
    Source: Marsha Howe
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  • Frank from Houma
    Frank from Houma Posts: 5,755
    Peach preserves rock IMHO

    Ritz crackers and peach preserves are mightyfine

    I think jalapenos would work well in peach preserves

    Have some MangoPena in my fridge
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  • eenie meenie
    eenie meenie Posts: 4,394
    You've been cookin up some yuumy things Elizabeth.....don't know why this would be considered OT. I appreciate your sharing.
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  • Boxerpapa
    Boxerpapa Posts: 989
    Peaches look great, and the red velvet cake looks great too-my favorite cake.
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  • elzbth
    elzbth Posts: 2,075
    I'm with you on the peach jam/Ritz crackers....I'll be making a batch of peach-pepper jam tomorrow night. Can't get a good ratio in my mind - but I'll never know until I try. Will post results soon.
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  • elzbth
    elzbth Posts: 2,075
    Thanks for the kind words. I'll be making a batch of pepper jam tomorrow and posting results.
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  • elzbth
    elzbth Posts: 2,075
    I know what you mean. I'm going to try my hand with a green velvet cake soon - I recall Drbbq posting something about this cake several years ago on the BBQ forum.
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  • elzbth
    elzbth Posts: 2,075
    You are sweet! I guess I think of it as OT as I didn't prepare either on the egg....heck, I didn't have time to egg today. There's always tomorrow.
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  • elzbth
    elzbth Posts: 2,075
    I appreciate your kind words. Red vlevet cake has always been a special treat at our house, and it occurred to me today that I didn't want to let the day go by without doing something special for my husband. After all, today is really just as special as any - it's all in how we perceive it.
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  • Frank from Houma
    Frank from Houma Posts: 5,755
    Pulled out the peach preserves, ritz crackers, and some philly cheese along with a glass of milk for late night snack. :)

    If you haven't tried it, grilled peaches are good. Little brown sugar or make a drizzle of honey. Meat down for a few minutes then flip for a little while.
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    If you are feeling like sinning a bit, add ice cream :woohoo:
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  • elzbth
    elzbth Posts: 2,075
    I've had grilled pineapple, but not peaches (yet) :kiss:

    And, just to be sure I don't miss any opportunity to consume every calorie known to man - I presume that the ice cream is Blue Bell? :huh:

    If I had all of the ingredients I would make the pepper jam right now - never mind that I have to be at work early tomorrow!
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  • Frank from Houma
    Frank from Houma Posts: 5,755
    Absolutely Blue Bell :)
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  • elzbth
    elzbth Posts: 2,075
    Completely from scratch - down to the butter in the frosting (got it from a local farmer). You are correct about the importance of measurements in baking - most recipes are not forgiving. I drive everyone nuts when I bake - lay out all ingredients in the order they will be used. I screw up every now and again, but not as often as when I first started baking. I like to think I have learned from my mistakes. Cheers!
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