Prize winning peach jam recipe |

Prize winning peach jam recipe

Helen Oliva Mazza
Grand Junction, Colo.

The strains of summer can still be heard when you crunch down on a cracker topped with a “Laura Farmer” prize winning peach jam recipe.

Palisade, “The Peach Capital,” and one of their favorite motos being, “Life really does taste good here,” has a peach festival each year in August,

with ice cream socials, street dancing and lots of peach eating among their many activities.

The soil rich with coal, and “The Banana Belt” climate, made it possible to invent this recipe at the peach

growers paradise, not to mention the determination on the part of a Palisade resident, Laura Farmer, to perfect it.

4 cups peeled peaches

l/8 cup chopped white onions

l/8 cup chopped red bell peppers

l cup peeled tomatoes

1/4 cup jalapeno peppers

1/4 cup fresh lime juice

3-1/2 cups granulated sugar

To peel peaches and tomatoes, simply boil water, dip them in for a minute then remove and put in ice water. This should make the skin slide off easily.

Bring all ingredients to a boil while stirring constantly. Then hard boil for one minute. Remove from heat. Laddle into sterilized jars with sterilized lids. Invert several times to mix the variety of ingredients. Refrigerate after opening.

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