Peach Puffs

Peaches are in season right now.  There are so many varieties to choose from, each with different colors and levels of sweetness.  All of them delicious.  I've been buying them at the farm stands regularly.  That means we're eating a lot of peaches, so I'm always looking for new ways to use them.  These pastries are perfect. They're just the right size to hold in your hand, with a not-too-sweet filling and flaky crust.

Here's what you'll need:

4 TBSP sugar, divided
1 tsp vanilla
1 lb peaches, diced
3 TBSP flour
1/4 tsp cinnamon
1 TBSP milk
1 sheet puff pastry, thawed

Preheat oven to 425.  Line a baking sheet with parchment paper.

Combine 3 TBSP of the sugar and the vanilla in a bowl.

Add the peaches, and toss to coat them.

Stir in the flour and set aside.

Combine the remaining 1 TBSP sugar and the cinnamon in a small bowl.  Set aside.

Pour the milk into a third small dish.

On a floured surface, roll the puff pastry until it's 15x10" rectangle.

Cut the pastry into 6 squares.

Put one piece of pastry on the parchment paper.  Use a pastry brush (or your finger) to moisten the edges of the pastry.

Put about 1/2 c of the peach mixture in the center of dough piece.

Pull up the opposite corners together.

Then pull up each side, pinching the seams together as you do.

Finish by twisting the ends together at the top.

Repeat with the remaining pastry squares.

Brush the tops of the pastry with any remaining milk, and sprinkle with the cinnamon sugar.

Bake at 425 for 20-25 minutes, until golden brown.

Remove from the pan to a wire rack to cool.

Serve warm or at room temp.  Note:  they are best on the first day.

Enjoy!

Fresh Strawberry Pie

Some fresh fruit just tastes better uncooked.  Strawberries are one of them, especially in a pie.  Growing up, I made a couple strawberry pies, but they required baking and usually boiled over.  When I left home, I moved to a place overflowing with blueberry bushes and I learned this simple technique for make fresh berry pies.  It's easy, delicious and stirs up so many happy memories for me.

Here's what you'll need:
1 baked 9-inch pie shell
1 quart strawberries, rinsed and cored
3/4 c sugar
3 TBSP corn starch
1/2 of a 3-oz box strawberry jello
1 c water

Arrange the strawberries in the baked pie crust.  I leave the small berries whole, and cut the larger ones in halves or thirds.

Make sure the berries are evenly distributed, but not packed too tight.  There needs to be room for the glaze to get between the berries.  Otherwise the pie will fall apart when you cut it.

In a small saucepan, combine the sugar, corn starch, jello and water.  Bring to a boil over medium heat, stirring constantly.  Cook until the mixture begins to thicken.  Remove from heat.  Let sit for 15 minutes.  DO NOT refrigerate!

Slowly pour the glaze over the berries in the pie crust, allowing it to seep into the gaps between the berries. Refrigerate until set.

Enjoy!

Strawberry Jam

It's strawberry season! I absolutely love fresh-picked strawberries.  For years, my son had a strawberry patch and I was spoiled by the easy access.  Yesterday I picked up a few quarts at a local farm stand. They're small, but so sweet.  I decided making jam was a necessity!  Don't stop reading now.  It's not hard. I'll walk you through the steps and you'll soon be enjoying your own fresh jam, made from the local bounty.

Here's what you'll need:
2 quarts of strawberries, rinsed and stems removed
1 package fruit pectin
7 c sugar

You will need 9 1-cup canning jars with lids and rings.  Put the jars in a large pot.  Fill with enough water to cover them by 1 inch.

Bring to a boil; reduce to a simmer.

Place the lids and rings in a separate pot.  Cover with water.

Bring to a simmer. Keep on low heat.

Pulse strawberries, 1 cup at a time, in a blender.

Do not puree!  Jam should have bits of fruit in it.

Measure out 5 cups of strawberry puree and put it into a large pot.

Measure out the sugar into a separate container.

Stir the box of pectin into the strawberry puree, mixing well.

Bring to a full rolling boil (one that doesn't stop when stirred) over high heat.
Add the sugar, all at once.

Return to a full rolling boil.  Boil 1 minute, stirring constantly.  Remove from heat.

Remove the jars from the boiling water with tongs.

Use a ladle to fill the jars to withing 1/8-inch of the top.

When all the jars are filled use a clean, damp cloth to wipe the rim and clean the threads of any spilled jam.  This is necessary for the seal.

Place a lid and ring on each jar.  Tighten, by hand, just until tight.  Turn each jar upside-down as you put the lids on.

Once all the rings are on, set a timer for 10 minutes.

Turn the jars right side-up.  You will hear the lids "pop" as a seal is made by the vacuum created by the hot jam pulling tightly on the lid.  Allow to sit on the counter 24 hours.  This will allow the jam to set.

Test the seals by pushing down on the top of the lid.  If it pushes in, the seal is not set and you'll need to refrigerate the jam.  Store the sealed jars in a cool, dry, dark place for up to one year.

*This canning method is not suitable for all types of canning, but is totally acceptable for jam.

Enjoy!