Peach Jam!

I know, I'm crazy--I did just spend a post complaining about how hot it was, and how I didn't feel like cooking because turning on the stove or oven was just too hot. So what do I do? I make jam. JAM. I've never made jam before! I don't have any canning equipment. Well, let me tell you something--making jam is very hot work, even if it has cooled off here (the high today is a mere 81--yay!). But I had a glut of peaches to deal with and needed to clear some space in the fridge (more veggies tomorrow!).


And I have to say, I am totally in love with the idea of making jam now. Yes, it does take some time, and yes it is hot work, but gosh, it is SO COOL when you hear that loud ping confirming your jar has sealed. I used about 8 peaches (480 grams once they were peeled, pitted, and sliced) and just under half the weight in sugar, plus the juice of a lemon and a handful of candied ginger. No pectin, because I didn't have any, and for jars, I used one canning jar I had on hand and an empty jam jar for the rest (I wasn't sure if that was proper canning procedure, but it did seem to seal correctly, so I guess it's okay.) I was a bit worried about whether it would set without pectin, but it did! Okay, it's a little softer than storebought jam, but that's okay. I may try again with pectin if we get another plethora of peaches this week...


But for now, I'm pretty happy with this! I'm eating my own, homemade jam on (not homemade) toast and I feel remarkably happy for a Monday morning...

Cream scones and well-travelled jam

I don't make scones very often. Why, I don't know, because I happen to LOVE scones--especially with lots of clotted cream and jam. I guess it's probably a good thing that I don't make them that often, or I would be wider than I am tall (and likewise, it's a good thing clotted cream is so expensive here, otherwise I am sure I would eat it straight from the jar with a spoon. Not that I do that with anything else, coughcoughnutellacough.)

Anyway, so, I was just thinking about making some no-knead bread but I realized I really wanted some bread RIGHT NOW and not in 18 hours, and as a matter of fact, I didn't even really want to wait 2 or 3 hours. What can I say--sometimes, you just need instant gratification.


These came together very quickly; my trick for making anything where butter needs to be cut in is to keep my butter in the freezer. Then, when you're putting biscuits, scones, or pie crust together, you just grate the frozen butter on a coarse grater into your flour. Toss, rub a bit with your fingertips, and add liquids. I made these very small (remember my obsession with small, cute things) and cut them with a knife, which is probably why they didn't rise as tall as they should have. But don't they have a lovely golden color?


And to go with these scones? Well, I could have used the lingonberry jam that's been kicking around in the back of the fridge for.....actually, I have no idea how long. Whenever the last time I went to Ikea was. But since I didn't want food poisoning wanted something special to go with these delicious scones, I broke into the shmancy jam from the Museo de la Confitura which my work friend was kind enough to bring back from Spain for me. (Have I mentioned already that I love food gifts?) I totally want to go to this museum, by the way.


Mmmmmmmm. Don't you want to eat one?? Okay, maybe I didn't have any clotted cream lying around, but a hot scone, jam that's not too sugary, and a good cup of tea made for a completely satisfying Sunday morning!

Basic Scones
2 cups all purpose flour
1/4 cup granulated sugar
1 teaspoon salt
2 teaspoons baking powder
1/3 cup butter, frozen
1 egg, lightly beaten
1/2 cup cream (or half-and-half, whatever you have around as long as it's not skim milk)

Preheat oven to 375 F. Whisk together the dry ingredients. Using the largest holes on a box grater, grate the frozen butter directly into the bowl with the dry ingredients. Toss with your fingers, rubbing the mixture briefly through your fingertips (not too much!). Combine the egg and cream in a small cup and then pour into the dry ingredients. Stir only until mostly combined; it is perfectly okay to still have some dry flour. Turn the mixture out onto a clean countertop and knead no more than 4 or 5 times, just to bring everything together. Pat out to 3/4" thick. Cut (with cutters or a sharp knife) into approximately 2" rounds or squares. Place on a parchment lined baking sheet, and brush the tops with a bit of cream or egg wash for a nice brown shine. Bake for 15 minutes, or until golden brown. Cool briefly before splitting and serving with cream, butter, jam, nutella, condensed milk, honey....whatever floats your boat.