Cooking Classics: Apricot-Peach Jam

Southern Entertaining By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Southern Hostess. KItchen Eseentials. Wooden Spoons. Cooking & Baking TutorialsCooking Classics

The Technique

Apricot-Peach Jam

Apricot-Peach Jam is a real treat. Imagine indulging in the freshest, peachiest tasting treat. Rich color & vibrant flavor make this recipe well worth your attention. Cooking the jam with the skins on the apricots reduces prep time & ensures all of the fruit ends up in the jam without very much waste. Remove them during the process with the tip of a paring knife. They will cook down during the process & serve more as a base for the jam while the peaches will lend a chunky consistency. Use a fork to mash them slightly at the end of the cooking time, if desired. Learn how to make a simple breakfast item for English muffins, croissants & toast or to use as a basic pastry fundamental.

Apricot-Peach Jam By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques Instructional Magazine. Summer Entertaining Apricots By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques Digital Magazine. Summer Stone Fruit cooking baking tutorial modern southern socials game day entertaining rebeccagordon southern hostess summer galettes How To Poach Apricots ButtermilkLipstick pastry Chef TV Cooking Personality Birmingham Alabama

Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickSimple Apricot-Peach Jam
makes 3/4 cup

4 fresh apricots {about 10-ounces}, pitted & cut in half
1 fresh yellow peach {about 7-ounces} peeled, pitted & coarsely chopped
1/3 cup sugar
1 Tbsp fresh lemon juice
1 cup water

Bring all of the ingredients to a boil in a 3-quart saucepan over Medium-High heat. Reduce the heat to Medium & cook, stirring occasionally, 20 to 22 minutes or until reduced & thickened. The mixture should bubble vigorously all over the surface. The bubbles will not subside while stirring the mixture. Towards the end of the cooking time, the mixture will just cover the bottom of the pot. During the process, remove the skins from the apricots with the tip of a paring knife or fork & discard. Remove the mixture from the heat. Transfer to a small bowl. Chill 2 hours or cover & chill up to 5 days. 

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Chop Fresh Peaches

If you’re in need of tips for peeling, pitting & slicing fresh peaches, look to The Basics: Fresh Peaches Primer. This specific task focuses on chopping peaches. Gather a paring knife & a cutting board. Use these pointers to make prep time short & effortless.

The Basics. Peaches By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques. How To Dice Peaches Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Modern Southern Socials Game Day Entertaining Party Menus Celebrations

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Gently peel the skin away from the flesh. If the skin is a tad more difficult to remove, the fruit can also be peeled much like an apple. The tidiest way to prep the fruit is to slice around the pit for the sake of craftsmanship. Start by cutting one side of the peach on a wooden board. Use your knife to gage where the pit is located & make the cut just before it. Continue turning & cutting the fruit until all of the flesh has been removed. You will end up with a rectangular shape & the pit will be suspended in the center. Place the flat side down of each piece & cut them into slices then make cuts crosswise coarsely chop the fruit to the correct size needed. 

The Tune
“Summertime” Billie Holiday

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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