After seeing all the vendors selling apple butter, I came home and had to start chopping up the apples that I brought back from my parents’ place last weekend. I stuffed my slow cooker beyond full with a little over 6 pounds of apples, sprinkled a ton of spices and sugars over the top and left it go for the next 12 hours.
My grandmother passed away when I was in high school. Since then I have spent hours exploring her old recipes, looking for little gems she’d tucked away, forgotten to time. Some are little clipping from magazines. Others are hand written on recipe cards. This was one of the hand written ones.
The problem with her handwritten recipes are that she included limited instructions and rarely wrote down how much the recipe should produce. Her recipes from the 1940’s were often written to accommodate a family of 5. Her recipes from the 1970’s and 1980’s were meant to accommodate 4 families. She felt a need to not only supply herself and my grandfather, but also her children’s families.
This must have been one of those later recipes. It started with 2 dozen peaches. I chopped up 6 heaping cups and stopped. I ended up with almost 14 half-print jars of marmalade. I would still be in the kitchen had a followed the recipe exactly.
I must say that this is DELICIOUS and nothing like the traditional marmalade that is mass produced. I was lucky to stumble across this recipe and it is something that I will be making every year.
As with the recipe for Spiced Peach Preserves I have included both the traditional cooking method and a jam maker directions.
Peach Marmalade with Black Walnuts
Makes 12 half-pint jars
Today’s creation is Spiced Peach Jam. Spiced just enough to add to the ripe, juicy flavor of the tree ripened peaches.
I used my wonderful jam maker. However I have included directions for the old-fashioned method for those are not opposed to the hand stirring.
Spiced Peach Preserves