Welcome the First Day of Fall Dinner

I love love love love fall. More than anytime of year fall is the time of year I come alive. It is beautiful here in Colorado, the air is cool and crisp, the colors are changing into a wonderful painted landscape for all the world look at, and everything is settling in for winter. Magical time of year. Today was the first day of fall. Summer ended here in the mountains with an amazing sunset that said, "Good bye my friend - see you next year" 

 

I was surfing some of my favorite blogs the other day when I ran across this post from  "My Italian Grandmother". I knew then that this was perfect fall food and it was begging me to make it. 

And make it I did...it was fantastic and will be made more often in this house! Below are a few pictures from the adventures, but if you want the full recipe see the link for My Italian Grandmother above. The only thing really different I did was add the jalapeno and added white pepper to the chorizo.

 

 

 

Peach Crisp made from the Apple Cobbler Preserves put up last week, I used Special K Granola instead of all the sugars and flours, and added a few craisins to the topping.

The Butter Beans were canned last week as well. This was the perfect first day of fall dinner! One that will certainly be repeated here. 

Peach Cobbler Preserves

(The wine is for me..not the peaches)

I have created this blog mainly for my friends, and because I really love finding a good blog with good information, and great recipes. So for the first post I will start from today..Peach Cobbler Preserves.

Now I have really spoiled a few of my friends and family with Palisade Peaches from Palisade County, Colorado. I have eaten many peaches in my life and have never, ever had any as good as Palisade Peaches. They are so sweet and juicy and once you eat anything with them you will never want another peach. A friend of mine had a fundraiser and I ordered 2 28 pound boxes. It is alot of Peaches!

Peeling Peaches: It is so much easier to peel peaches with the blanching method:

Put Peaches in Boiling Water for 30-45 Seconds. (At this elevation I do 45 seconds to 1 minute) Take them out of the pan and immediatly put them into an ice water bath. The skins then just slide right off.



Peach Cobbler Preserves

Ingredients:

• 5 cups diced ripe firm peaches (8 to 12 peaches, depending on size)
• 4 tablespoons fresh lemon juice
• 4 cups granulated sugar, divided
• 1 scant teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon unsalted butter
• 1 pouch liquid fruit pectin
• 1 1/2 teaspoons vanilla

Preparation:

In a large deep kettle, combine the peaches with the lemon juice and 2 cups of the sugar; cover and let stand for 1 hour.

Fill a canner about half-full with water; add the empty canning jars and bring the water to a boil. Reduce heat to low to keep jars hot. Bring a saucepan of water just to a boil; reduce heat to low and add the jar lids. Do not boil the lids.

To the peaches add the remaining sugar, cinnamon, nutmeg, and butter, if using. Heat uncovered over medium heat, stirring often, until sugar is dissolved. Bring to a simmer and simmer for 5 minutes, stirring frequently.

Increase the heat to medium-high. Stirring constantly, bring the mixture to a full rolling boil. Add the pectin and bring once again to a full rolling boil. Boil for exactly 1 minute longer. Remove from heat and skim excess foam from the mixture. Stir in vanilla and let the fruit mixture cool for 5 minutes, stirring occasionally.

Using tongs, carefully remove jars from the hot water, draining well. Fill them with hot fruit mixture, leaving 1/4 inch headspace. Wipe rims clean with a dampened cloth or paper towel and fit seals on tops of jars. Screw on the lids firmly. Lower the jars into the water and add more very hot or boiling water so the water is 1 to 2 inches above the jars. Bring to a boil. Cover and boil gently for 10 minutes. Remove jars from the hot water and let cool on a rack. Do not invert the hot jars.

Makes about 5 half-pint (8-ounce) jars.

Note: If using 1-pint (16-ounce) jars, process/boil the full jars for 15 minutes.

I obviously quadrupled everything in this recipe for this large batch....and YUM! I can't wait for them to sit for a week or so and absorb the syrup..then it is cobbler time!