The “Show” -Springdell Summer CSA Pickup #13


Here’s to another great week ahead.  This is what share box 13 has to offer:

image

  • 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

image

  • 2 watermelon
  • 2 slicing cucumbers
  • 3 bell peppers
  • 3 banana peppers
  • 1 acorn squash
  • 1 put heirloom cherry tomatoes
  • 2 eggplant
  • 8 beefsteak tomatoes

image

image

  • 3 watermelons

image

  • 2 kale
  • 1 Swiss chard

image

 

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!

image

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.  

image

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.

image

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.

image
You will need 1box of sure jell, this is what holds the jam all together.  You can also use the liquid pectin if you prefer.

image

Combine the sure jell with 3/4 cup of water and bring it to a boil.

image

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.

image

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!

image


About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.

Leave a comment

Your email address will not be published.