Peach Jam and Pecan Butter
An alright Christmas Gift that makes an Okayish Christmas PB and J. Made as part of a Thank You present for the boys and girls at Sorted and as The Christmas Episode of Dinner by Dice. Might also have borrowed this photo from Sorted’s Twitter as my iCloud is messing about and deleting all my photos.
1 Handful Cranberries
1 tbsp Olive Oil
330 g Preserve/ Jam Sugar
300 g Pecans
1 Lime’s Worth of Juice
2 tbsp Maple Syrup
5 Peaches (Quartered and Destoned)
Process your Peaches, Lim Juice and Cranberries before adding to a dry pan over a high heat. Then add your Sugar.
Keep stirring your Jam Mix until the foam has disappeared, the bubbles has stopped appearing as frequently and the Jam has thickened. Leave to cool until it coats the back of a spoon and folds when you try to drag a finger through it. Keep leaving to cool while you prep your jars (sanitise them then place in an oven for 20 mins at 100 degrees Celsius). While that’s happening, add your Pecans to a Dry Pan over a high heat. Toast for about 10 minutes.
Blend your Pecans with Olive Oil, Salt, and Maple Syrup to make your Butter. Add to your hard while the Jam is still somewhat warm and the jars are warm too. This was cheaper than I expected it to be and I definitely over bought ingredients (this recipe uses half of what I made originally), but I’m glad it turned out ok. Give it a go and let me know how you get on. This is the last recipe of 2017 while I stop and take stock of what to do next. SoMerry Christmas and a Happy New Year.