I keep meaning to slow down. I *want* to slow down, I really do. All those prenatal exercise videos keep staring at me and my prenatal clinic keeps reminding me about signing up for labour preparation classes (like I need a reminder of how it’s going to go – its labour! It’s long. It’s painful. It’s not for the faint of heart, but you get a cool present at the end.)
So, I jokingly blame canning and preserving bloggers for keeping me from nesting. Particularly bloggers much further south of me that come into their fruit season a good 3-4 weeks ahead of me. I’m taunted by some drool-worthy food photography and the most incredible sounding recipes with bold combinations that I just keep squirreling away until my turn arrives. Everyday I seem to be canning just one more preserve, while I tell myself that eventually I’ll get around to preparing for 2.0’s arrival (in a way, I am preparing, right?!) Besides, I’d take a well stocked preserves pantry over a pristine nursery any day!
So, I present this gem of a jam – Honey Jasmine Tea and Peach Jam. Initially inspired by Buffy and George’s recipe for Peach Jam with Honey and Earl Grey Tea, my jam is a riff on theirs and makes use of an ingredient I’ve been longing to try for years: loose leaf tea. I loved the colour of their jam and how the brightness of the peach was still intact and yet the subtle tea flavour still shone through. If you haven’t tried preserving with tea, give it a whirl. This jam had the lovely aroma and flavour of green tea, without being too tannic or punchy. It was delicious on an afternoon scone and I think the floral peach and Jasmine tea combo is a winner.
Honey Jasmine Tea and Peach Jam
4 cups peeled, chopped peaches (if you want a smoother texture, mash with a potato masher)
1 tsp good quality loose leaf Jasmine Green Tea
1 cup sugar
1/2 cup honey
1/4 cup lemon juice
4 tsp calcium water
3 tsp Pomona’s pectin
1. Combine chopped peaches with 4 tsp of Pomona’s calcium water, loose leaf tea and lemon juice in a large preserving pot/pan. Let stand for 10 minutes, giving the tea time to rehydrate.
2. In a bowl, measure out your sugar and stir in 3 tsp of Pomona’s pectin. Measure honey and reserve.
2. Bring peach mixture a boil over medium-high heat and boil for 2 minutes. Stir in sugar/pectin mix and reserved honey. Boil for another 2 minutes. Ladle into hot, sterilized jars with 1/4 inch headspace and process for 10 minutes. Enjoy!