Macon Magazine

Preserve fruit and memories during summer months

By Alacia Rhame

The summer months are my favorite time to visit the farmers’ market on Eisenhower Parkway. Farmers come in with loads of fresh vegetables and fruits, and even though Christmas is six months away, this is the time to think about gifts for friends and family. During the year I save Mason jars, and June, July and August find me bringing home fruits and vegetables from the market to fill them. I make the same jellies, preserves and pickle relish every year. The recipes have become my own family tradition.

Peaches come in first. Peach Rum Jam is easy to make and delicious on English muffins and biscuits. You can also add a little horseradish to it and pour over cream cheese. This makes a wonderful, easy appetizer served with Wheat Thins or Triscuits.

When bell peppers are at the market, I buy the red and green ones. A basket filled with the red and green jelly, crackers and a block of cream cheese makes an attractive and appreciated gift during the holidays.

Pears usually come in around the first of August. My favorite is the Kiefer. Sometimes they are hard to find, but if you ask around at the market you can reserve a bushel ahead of time. I especially like them to make pear preserves. They are not as watery as some other varieties. Our favorite breakfast is an English muffin toasted with butter and topped with pear preserves. I try to make enough to share with friends during the year. Pear relish is delicious served with roast beef or spread on a turkey sandwich. Growing up I didn’t think you could eat turnip greens without pear pickle, and I still hold that opinion.

I have been asked “isn’t this a lot of trouble?” The answer is no. Actually, it is a lot of fun. Do not worry if the jam doesn’t jell the first time around. For goodness’ sake, don’t toss it out! There is a solution.

To re-cook jam that doesn’t jell, re-cook a maximum of 8 cups. For each cup, measure 2 tablespoons sugar, 1 tablespoon water, 1 1/2 teaspoons powdered pectin. Mix pectin and water and bring to a boil, stirring constantly. Add jelly or jam and sugar. Stir thoroughly. Bring to a full rolling boil over high heat, stirring constantly. Boil hard for 1/2 minute. Remove from heat. Pour into sterile jars. Put on lids and bands. Fill a large boiler or kettle with water. Bring to a boil. Place jars in water, cover and cook for 5 minutes.

Once you get used to having homemade rather that store bought you, too, will be saving Mason jars and shopping the farmers’ market every year. Merry Christmas in July!

Peach Rum Jam
Do not double recipe. Mixture may not get thick.

4 cups chopped peaches (about 3 pounds)
1 box Sure Jell
5 1/2 cups sugar
Juice of 1 lemon
1/4 cup light rum
1/2 teaspoon margarine (this prevents foaming while cooking)

Do not peel peaches. Cut up and chop fine in food processor. Combine peaches, sugar, Sure Jell and lemon juice in large enamel saucepan. Bring to full, strong boil (a boil that doesn’t stop when stirring) over high heat. Stir constantly. Remove from heat and add 1/4 cup of rum. Skim off any foam. Fill all sterilized jars quickly to within 1/8 inch of tops. Wipe jar rims. Cover quickly with flat lids. Screw bands tightly. Invert jars for 5 minutes then turn upright. Hint: for extra flavor put 3 peach seeds in with peaches when cooking.