It’s peach season in Texas. Well, it’s been peach season for a while now, truthfully. I love it. Peaches are one of my favorite fruits. I won’t settle for those cold storage, flavorless specimens at the grocery though – it’s local or nothing for me. Texas peaches simply are juicier and more flavorful. Because of my devotion to this favorite fruit of mine, I recently bought a huge quantity of peaches, just so I could freeze some and enjoy them in the colder months of the year.
I did set some aside for jam, however. I found some low-sugar pectin, so I wouldn’t have to add cup after cup of the stuff. Of course, I was lazy and didn’t want to can the jam, so I simply stuck it in the freezer. Easy peasy. And since my lemon thyme has been flourishing, I decided to throw some in the mix, just for fun.
What resulted was a lovely, fresh, flavorful jam. Not too sweet, as I only used a half-cup of honey for the entire batch, but plenty delicious for sure. Other than the “taste tests” I performed on the jam as I was making it, it was first enjoyed on these lovely coconut flour biscuits, courtesy of Diet, Dessert and Dogs. With a cup of coffee, this was a lovely breakfast. I also plan on glazing roasted chicken with the jam in the near future.
Speaking of coconut flour, I’ve been baking with it quite a bit lately. It’s a great gluten-free, grain-free flour. It’s very high in fiber and protein. It doesn’t mess with my digestive system (a big win for me!). And it lasts a while, since coconut flour is quite absorbent, and you don’t need as much in a baked good recipe.
I’d love to share in my coconut flour baking experiences, so when Tropical Traditions gave me another opportunity to give away one of their products, I opted for their coconut flour. I’ve been loving it – using it in pancakes, brownies, and biscuits.
I’d love for you to bake with it too! This giveaway is for one 2.2 pound bag of coconut flour, courtesy of Tropical Traditions.
How do you win? Lots of ways! Leave me a comment for each of these activities:
1. Leave a comment telling me what you’d like to bake with coconut flour.
2. Become a fan of Tasty Eats At Home on Facebook and leave me a comment telling me you did so.
3. Post an update on Facebook about this giveaway and leave me a coment telling me you did so.
4. Follow Tasty Eats At Home on Twitter and leave me a comment telling me you did so.
5. Tweet about this giveaway on Twitter and leave me a comment telling me you did so.
6. Blog about this giveaway and leave me a comment telling me you did so.
7. Subscribe to Tasty Eats At Home via RSS or email and leave me a comment telling me you did so.
That’s it! This means you can enter up to 7 times for this giveaway. The giveaway will end on August 31, 2010, and a winner will be randomly chosen and announced on the following day.
And now, on to the jam recipe!
Peach and Lemon Thyme Freezer Jam, adapted from Pomona Pectin
4 c peeled, chopped, and/or mashed peaches
1/4 c lemon juice
1/2 c honey
1 t lemon thyme leaves, minced
4 1/2 t pectin powder plus 3 t calcium water (from a Pomona low-sugar pectin box)
To easily peel peaches: Bring a large pot of water to a boil. Slice an “X” just through the skin on the bottom of each peach. Using a slotted spoon, lower the peaches into the water. Boil for 1-2 minutes, remove with the slotted spoon, and immediately plunge into a bowl of ice water. The peels should slip off easily.
Add the calcium water to a medium saucepan. Pour honey into a separate bowl. Mix the pectin powder into the honey.
Add the peaches, lemon juice, and thyme to the calcium water. Bring to a boil, stirring occasionally. Add pectin-honey mixture and stir vigorously for 1-2 minutes. Return to a boil and remove from heat.
Fill jars or containers to 1/4 inch from top. Allow to cool to room temperature. Place jars in freezer without lids and freeze overnight or until firm. Place lids on jars.
To use, thaw jam in refrigerator overnight. Should be used within 2 weeks once opened.