THESE SNAPSHOTS THAT I TOOK WHILE EDITING
And then this is me while posting it:
anyways... AI Cover coming up
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Summer jam #1: peach!
Peach jam is one of my favourite kinds, but it's been a while since I made any! It didn't set very well (I kind of made up the recipe, so it's a bit expected) but it's very tasty!
[ID from alt: three photos of peach jam. First, jars of homemade peach jam sitting on my kitchen table, with a basket of fresh peaches behind them. Second, my hand holding a jar of peach jam up to the light. Third, a toasted poppyseed bagel with peach jam on one side, and strawberry-blueberry on the other. End ID]
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Ok so, pound cake only does OK in my new breadmaker. It was under baked and partially goo in the middle. BUT it tastes pretty damn good; especially with homemade peach jam!!😋🍑🥮 Next up? CHEESEY BREAD!!🧀🍞
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... have you eaten the jam yet?
And taste wise, is it good? Please rate out of ten
ok I'm going to do it now, I was gonna wait until evening so my stomach isn't super full in case I vomit xD but let's go at it. Here's how it looks like, and how much I'm trying. It's a bit dark for a peach jam but it's definitely peach:
And it's done!
Taste-wise it's a bit... they added too much sugar in it :/ if I was making it, it would be 88%peach and 12% sugar, this person went closer towards 50% sugar, but, it's still peach flavoured, and I have to give it a high rating just because peach flavoured things are amazing. 8/10.
Oh and I didn't taste any mold, so I think we're fine, will post updates if I feel different, and if I'm feeling completely fine in 24hrs, then it's safe :)
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Peach Glazed Ham and Pimento Cheese Breakfast Sandwiches by Smile Sandwich
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The first half of this year’s canning! I have a bit of a surplus of berry-peach (I needed 10 cups, aimed for 12, and ended up filling an extra pint jar for the fridge on top of a bunch of skim foam), but it turned out delicious so I’m fine with that. Having bigger pots has also made things much easier this year. Getting low-sugar pectin for my mom’s peach recipe was a challenge here, but it seems to have turned out well too.
I’ve also found that the oven method of jar sterilization is easier that the water bath method, since you can set up the jars on a baking tray, pull them out quickly, and have them already upright and nicely lined up without fishing them out of boiling water. It also allows for more jars at once and doesn’t tie up the processing pot.
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How could you make a very low-calorie, sugar-free jam that would also be ideal for diabetics?
To make a very low-calorie, sugar-free jam that is also ideal for diabetics, you can use natural sweeteners and ingredients that are low in calories. Here's a simple recipe using chia seeds as a thickener and a natural sweetener like stevia:
Sugar-Free Chia Seed Jam
Ingredients:
- 2 cups of fresh or frozen berries (e.g., strawberries, blueberries, raspberries)
- 2 tablespoons of chia seeds
- 1-2 tablespoons of stevia (or to taste)
- Water (as needed)
Instructions:
1. In a small saucepan, combine the berries and a splash of water. Cook over medium heat until the berries start to break down and release their juices, stirring occasionally.
2. Use a fork or potato masher to mash the berries to your desired consistency.
3. Stir in the chia seeds and stevia. Continue to cook, stirring frequently, until the mixture thickens to a jam-like consistency, about 10-15 minutes. Add more water if needed to prevent sticking.
4. Remove from heat and let the jam cool. It will continue to thicken as it cools.
5. Store the jam in a sealed container in the refrigerator for up to a week.
This jam is low in calories, sugar-free, and rich in fiber from the chia seeds, making it a great option for those looking to reduce their calorie intake or manage their blood sugar levels.
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