Saturday, July 10, 2010


Chappell Farm Peaches
From the roadside stand in Kline, SC

To the kitchen of Camella

3 pounds of fresh peaches

Juice of1 lemon
1 teaspoon Vanilla
1 tsp Fruit Fresh
1 box Sure Jell
5 ½ cups Vanilla Sugar
½ teaspoon butter

Prepare vanilla sugar at least 3 days in advance (best if allowed to sit 1 week) or purchase store bought.
Vanilla Sugar: Bury 1 vanilla bean pod (scraped or not) in an airtight container with 4 pounds of sugar
Remove pod before using sugar

Measure exact amount of sugar into a separate bowl

Before beginning jam, place canning pot (with rack) half way with water and bring to a boil.
Also have another small pot of water simmering in case you need it to cover jars.

Peel, pit and dice peaches
Place into a 6 to 8 quart saucepan
Add Fruit Fresh
Stir in lemon juice
Stir 1 box SURE-JELL into fruit
Add ½ teaspoon butter
(to reduce foaming)
Add vanilla
Bring mixture to full rolling boil

Stir in sugar quickly
Return to full rolling
Boil exactly 1 minute, stirring constantly
Remove from heat
Skim off any foam

Ladle quickly into prepared jars, filling to within 1/8 inch tops
Wipe jar rims and threads
Cover with two-piece lids
Screw bands tightly
Place jars on elevated canner rack
Lower rack into canner
Water must cover jars by 1 to 2 inches; add boiling water if needed
Cover; bring to gentle boil
Process 10 minutes

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