Peach Jam

Ingredients:

4 C Peeled and Finely Diced Peaches
5 1/2 C Granulated White Sugar
1/2 t Butter
2 T Lemon Juice
1.75 oz Box of Fruit Pectin (like Sure-Jel)

Directions:

Place canning jars in large pot filled with water. Boil for 10 minutes to sterilize. Let stand in hot water.

In a smaller pot, place lids and rings in water and bring to a boil. Remove from heat and let stand in hot water.

Wash and peel fruit, removing leaves and pits. Dice fine.

Place diced peaches in large pot. Stir in lemon juice. Stir in box of fruit pectin and butter.

Over high heat, stirring constantly, bring mix to a full rolling boil.

Continue stirring at rolling boil and add sugar all at once. Continue stirring and return to rolling boil again. Boil 1 minute. Remove from heat.

Stir constantly for 5 minutes, skimming foam if necessary.

Thoroughly drain jars, lids and rings, being careful to keep them sterile.

Pour jam into jars to within 1/4-1/8 inch of top. Wipe rims clean.

Place lid on jars, screw on rings until just tight.

Invert jars. Wait 5 minutes and then turn jars upright.

Allow to cool at least until the jars have sucked down their seals. Do not move jars until this has happened and they are fully cooled! This will take an hour or more.

Store in a cool, dry place for up to 1 year. Refrigerate before serving and after opening.

Important Notes: Do NOT reduce sugar, do NOT double recipe and be careful to measure precisely!

* Adapted from Kroger Can-Jel Recipe

Gluten-Free Yellow Squash Lemon Poppyseed Bread

Ingredients:

2 C Pamela's Gluten Free Bread Mix (or other GF flour blend)

1 t Salt

2 t Baking Soda

1/4 t Baking Powder
2 Large Eggs, room temperature

1/4 C Coconut Oil, melted

3/4 C White Sugar

1/2 t Almond Extract

1/4 t Vanilla Extract
1/2 T Poppyseeds
2 T Lemon Juice (fresh squeezed or bottled)
1 T Fresh Lemon Zest (or 1/2 t Lemon Extract)

1 1/2 C Grated Yellow Squash, squeezed and drained if needed

Directions:

Preheat oven to 350 degrees. 

Grease a standard size loaf pan. 

In a large bowl, whisk together flour, salt, baking soda, baking powder and poppyseeds.

In another large bowl, thoroughly mix together eggs, oil, sugar, almond extract, vanilla extract and lemon juice.

Stir wet ingredients into dry ingredients until just combined. 

Fold in lemon zest and yellow squash. 

Spoon batter into prepared pan. 

Bake for 50-60 minutes or until done.

Remove from oven and allow to rest in pan five minutes before removing to cooling rack.

Allow cool completely before slicing and serving.

Yield: 1 Loaf

* For muffins: Preheat oven to 375 degrees F. Grease a standard muffin tin. Bake for about 15 minutes. Remove to cooling rack.

* Adapted from http://thewanderlustkitchen.com/summer-squash-bread/