Ginger Spiced Peach Jam

4 cups finely chopped peaches
1/4 cup fresh lemon juice
7-1/2 cups sugar
1/2 teaspoon ground allspice
1/2 teaspoon cinnamon
1/2 teaspoon cloves
2-3 tablespoons finely grated fresh ginger
1 pouch Certo Fruit Pectin

Add spices, sugar, peaches, lemon juice and ginger to an 8 – 10 quart, heavy-bottomed kettle.

Bring to a full, roiling boil, over high heat, stirring constantly.  Add pectin and return to a roiling boil.

Boil one minute, stirring constantly.  Remove from heat and skim any foam (if desired; I don’t bother).

Process according to USDA recommendations for jams and jellies for a shelf-stable product:

http://www.uga.edu/nchfp/how/can7_jam_jelly.html

Jim’s Cornbread

Southern Cornbread Jim’s Way

Cooking school taught me that you have to have a balance of tastes in your dishes. Bitter, salty, sour and sweet all must be in harmony; things taste better that way.

It’s why southern cornbread (and biscuits … and pancakes! Ohhh pancakes!) has buttermilk. It’s also why – even though I’m in the South – there is a touch of sugar in this cornbread.

1 cup yellow corn meal
1 cup self rising flour
1 T baking powder
1 t salt
2 T sugar
fresh ground pepper
1 cup buttermilk
2 large eggs
4 T butter
4 T olive oil

Preheat oven and No. 10 cast iron skillet (a Number 10 is a 12 inch pan) to 425 degrees.

Mix all dry ingredients together. Beat in eggs and milk.

Remove skillet from oven. Add oil and butter, allowing butter to melt. Pour most of the oil & butter mixture into batter and stir well.

Sprinkle skillet lightly with salt and add batter.

Bake for 20-25 minutes.

Don’t have buttermilk? You can substitute one cup milk + 1 T apple cider vinegar.

Aunt Etta’s Marinated Vegetable Salad

One of the most popular dishes to ever grace a church dinner table!

Aunt Etta was actually the aunt of one of my favorite people. While I never met her, I am convinced the woman was a culinary genius to come up with this particular recipe. For a big crowd, you better double it!

Vegetables:

16 oz. LeSeur Peas, drained
16 oz. white shoepeg corn, drained
16 oz. French style green beans, drained
1 cup finely chopped green pepper
1 cup chopped green onion
1 cup finely chopped celery
1 small jar chopped pimento

Marinade:

1 t. salt
1 t. pepper
1 T water
¾ c. white vinegar
½ c. Wesson oil
1 cup sugar

Combine marinade ingredients in saucepan and bring to boil to fully dissolve sugar. Cool.

Prepare vegetables and combine. When dressing is cooled, combine with vegetables, mixing well.

Refrigerate for at least 24 hours before serving. Allowing the salad to marinate for a day or two will allow for a deepening of flavors.

Hint ‘O Ginger Peach Jelly

3-1/2 cups prepared peach juice
1 cup  water
1/4 cup fresh lemon juice
7-1/2 cups sugar
1 – 2 tablespoons freshly grated ginger
2 pouches Certo Fruit Pectin

Simmer / steep ginger in water for 10 – 15 minutes.

Strain ginger solids, adding the ginger water to the peach juice, lemon juice and sugar in an 8 – 10 quart, heavy-bottomed kettle.

Bring to a full, roiling boil, over high heat, stirring constantly.  Add pectin and return to a roiling boil.

Boil one minute, stirring constantly.  Remove from heat and skim any foam (if desired; I don’t bother).

Process according to USDA recommendations for jams and jellies for a shelf-stable product:

http://www.uga.edu/nchfp/how/can7_jam_jelly.html

Blueberry Jelly

Blueberry lovers rejoice!

This jelly turned out great with a subtle blueberry flavor that blends well with butter and biscuits.

4 cups prepared blueberry juice
2 pouches Certo Fruit Pectin
7 1/2 cups sugar
1/8 cup bottled lemon juice

Add juices and sugar to an 8 – 10 quart, heavy-bottomed kettle.

Bring to a full, roiling boil, over high heat, stirring constantly.  Add pectin and return to a roiling boil.

Boil one minute, stirring constantly.  Remove from heat and skim any foam (if desired; I don’t bother).

Process according to USDA recommendations for jams and jellies for a shelf-stable product:

http://www.uga.edu/nchfp/how/can7_jam_jelly.html