Here’s to another great week ahead. This is what share box 13 has to offer:
- 2 watermelon
- 10 beefsteak tomatoes
- 1 box salad tomatoes
- 1 pot of heirloom cherry tomatoes
- 1 sugar pumpkin
- 5 bell peppers
- 3 poblano peppers
- 2 heirloom eggplant
- 2 slicing cukes
- 2 summer squash
- 10 gala apples
- 2 watermelon
- 2 slicing cucumbers
- 3 bell peppers
- 3 banana peppers
- 1 acorn squash
- 1 put heirloom cherry tomatoes
- 2 eggplant
- 8 beefsteak tomatoes
- 3 watermelons
- 2 kale
- 1 Swiss chard
With our theme of letting no fruit or veggie go unloved I need to have an honest moment here. I am the only person in my house that eats peaches. Weeks ago I had too many peaches in the share to eat at once so some of them were put in a Tupperware container and went into the fridge. With two little boys many items can shift in the fridge, which is what happened here. Today I found said container in the back of the middle shelf. I pulled it out, and the poor peaches were crying to be transformed in their last few usable moments. So, what does a good blogger do? She makes Peach Ginger Jam!
I started by scoring the peaches and popping them into a big pot of boiling water for a few minutes. When the skins started to peel off I strained them and let them cool until I could handle them.
I peeled the skins off and chopped 4 cups of peaches into small bits, they don’t have to be uniform, this is jam after all.
Mix in 3 cups sugar, 2 tablespoons lemon juice, 2 tablespoons finely grated fresh ginger. This will be grainy and seem like a lot of sugar, but don’t skimp, it is needed for the preserving.
Combine the sure jell with 3/4 cup of water and bring it to a boil.
Stir in your fruit mixture and bring it back to a boil. Let this boil away until the mixture sticks to the back of your spoon. It will bubble and foam, this is normal.
Thats it! As it cools it will continue to jell up, so don’t worry! Pour it into your containers. You can store this is the fridge for a month or freeze it for up to a year. Enjoy!