One of my favorite maxims (and one some find most irritating) is to tell people to remind me to do things only when I am acutally in a position to do them. For instance "Remember to pick up the dry cleaning Thursday" isn't worth much to me on Tuesday. Tell me on Thursday when I am heading out the door.
So now I'm breaking one of my own guiding principles in offering up succulent late summer jam of fresh peaches and melons, even thought their season is long past.
Sorry.
But, this peach melon pignoli jam recipe will be here waiting for you on S.D. and I'll remind you about it next summer. I promise.
The recipe came from a gorgeous book Clearly Delicious, published in the UK. Some of the weights and measurements had to be jiggled, and I found that pine nuts nicer than the slivered almonds originally called for.
2 1/2 lbs. peaches, peeled, pitted, and cut into rough chop
3 lbs. cantaloupe melon, peeled, seeded and cut into chunks slightly larger than the peach piece
NOTE: FOR THIS RECIPE TO GEL YOU WANT TO END UP WITH 4 LBS. OF PREPARED FRUIT — SO ADJUST QTY. OF FRUIT USED ACCORDINGLY
Cover the fruit with 7 c. of sugar in a non-reactive bowl, cover with a dish towel, and let sit over out overnight (not in the fridge).
1 c. of pignoli, lightly toasted
Put the fruit and the now syrupy liquid it's created in a generously sized pot. Add:
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pinch of ground ginger
Bring to a boil and cook on low boil for 20 minutes, stirring all the while.
After 20 minutes, bring back up to furious boil and add:
3 oz. package Certo
Boil one minute longer.
Remove from heat; ladle into prepared jars, and process in a boiling water bath for 5 minutes.
NOTE: As the jam cools in the jars, turn them over a few times — this will help distribute the nuts throughout the jam. While still hot they float to the top;
Great on toasted date nut bread!
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