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By: Kristian Stambaugh
As I recently have a little time, I was surfing on the internet a few days ago. On the lookout for fresh, fascinating ideas, inspirational recipes that I've never tested before, to astonish my family with. Looking for quite some time but could not discover lots of interesting things. Right before I thought to give up on it, I ran across this tempting and simple treat simply by accident at ambitiouskitchen. It looked so yummy on its image, that required rapid actions.
It had been not difficult to imagine the way it is made, how it tastes and just how much boyfriend will probably love it. Actually, it is rather easy to keep happy the guy when it comes to cakes. Anyhow, I visited the site and simply used the precise instuctions that were combined with wonderful shots of the method. It really makes life much easier. I could imagine that it's a bit of a hassle to shoot photos down the middle of cooking in the kitchen because you typically have sticky hands so that i genuinely appreciate the hard work she put in to make this post .
With that in mind I'm inspired presenting my own recipe similarly. Many thanks the thought.
I was fine tuning the main formula to make it for the taste of my family. I can tell you it absolutely was a great success. They prized the taste, the consistency and loved having a delicacy such as this in the middle of a stressful week. They quite simply requested lots more, a lot more. Hence the next time I am not going to make the same mistake. I am likely to twin the volume to keep them happy.

August 22, 2010
It's peach season in Texas. Well, it's been peach season for a while now, truthfully. I love it. Peaches are one of my favorite fruits. I won't settle for those cold storage, flavorless specimens at the grocery though - it's local or nothing for me. Texas peaches simply are juicier and more flavorful. As a result of my devotion to this favorite fruit of mine, Recently i bought an enormous quantity of peaches, just therefore i could freeze some and enjoy them in the colder months of the year.
I did so set some aside for jam, however. I found some low-sugar pectin, and so i wouldn't have to add cup after cup of the stuff. Obviously, I was lazy and didn't want to can the jam, so I simply stuck it in the freezer. Easy peasy. And since my lemon thyme has been flourishing, I decided to throw some in the mix, just for fun.
What resulted was a lovely, fresh, flavorful jam. Not too sweet, as I only used a half-cup of honey for the entire batch, but plenty delicious for certain. Other than the taste tests" I performed on the jam as I was which makes it, it was first enjoyed on these lovely coconut flour biscuits, courtesy of Diet, Dessert and Dogs With a cup of coffee, this is a lovely break fast. I also plan on glazing roasted chicken with the jam in the future.
Speaking of coconut flour, I have been baking with it quite a bit lately. It's a great gluten-free, grain-free flour. It's very high in fiber and protein. It doesn't mess with my digestive system (a big win for me! ). And it lasts a little while, since coconut flour is fairly absorbent, and you don't need as much in a baked good recipe.
I'd love to share in my coconut flour baking experiences, so when Tropical Traditions gave me another opportunity to share one of their products, I opted for their coconut flour. I've been loving it - using it in pancakes, brownies, and biscuits.
I'd love for you to bake with it too! This giveaway is for one 2. 2 pound bag of coconut flour, courtesy of Tropical Traditions
3. Post an update on Facebook about any of it giveaway and leave me a coment telling me you did so.
That's it! What this means is you can enter up to 7 times for this giveaway. The giveaway will end on August 31, 2010, and a winner will be randomly chosen and announced on the following day.
And now, on to the jam recipe!
Peach and Lemon Thyme Freezer Jam, adapted from Pomona Pectin
4 c peeled, chopped, and/or mashed peaches
1/4 c lemon juice
1 t lemon thyme leaves, minced
4 1/2 t pectin powder plus 3 t calcium water (from a Pomona low-sugar pectin box )
To easily peel peaches: Bring a large pot of water to a boil. Slice an X" just through the skin on the bottom of every peach. Using a slotted spoon, lower the peaches in to the water. Boil for 1-2 minutes, remove with the slotted spoon, and instantly plunge into a bowl of ice water. The peels should slip off easily.
Add the calcium water to a medium saucepan. Pour honey into a separate bowl. Mix the pectin powder into the honey.
Add the peaches, lemon juice, and thyme to the calcium water. Bring to a boil, stirring occasionally. Add pectin-honey mixture and stir vigorously for 1-2 minutes. Return to a boil and remove from heat.
Fill jars or containers to 1/4 inch from top. Allow to cool to room temperature. Place jars in freezer without lids and freeze overnight or until firm. Place lids on jars.
To use, thaw jam in icebox overnight. Must be used within 2 weeks once opened.
I REALLY LIKE their coconut flour! You don't have to enter me in the drawing. It lasts quite a long time too, it's great just because a little goes a very long distance! i love that!!
I can't wait to see the recipes you make with it!
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