* Percent Daily Values are based on a 2000 calorie diet.
The Peach Riesling Jam is the all time favorite asked for jam that I make every year. Last year I made 4 cases of this jam giving away over three quarters of all the Peach Riesling Jam, many are asking do you have any more? Sadly I gave my last jar away a few weeks ago, but good news is that there is just starting a new crop of peaches and nectarines. You can use either peaches or nectarines in this recipe they both turn out wonderful.
Peach Riesling Jam in 8 ounce jars
Every week I have been looking for peaches at a reasonable price, so when price hit $1.88 a pound it’s time to make Peach Riesling Jam. Purchasing 3 pounds of nectarines, a bag of sugar and bottle of Riesling Wine, ready to make some jam. Luckily I have some pectin and new canning lids left from last years production. Many of my gifts of jam to friends kindly gave me back my jars. Scraping last bit of jam out of every jar, and washed them clean hoping for some more.
This is the best jam recipe, it only takes a few ingredients, but does take some invested preparation time. This simple recipe makes about 2 to 3 jars, the smallest batch to make. Note don’t try to make more then 10 to 12 jars at a time. For some reason it starts to fail, when doubling recipe using two boxes of pectin for very large batch of jam. I buy bulk pectin, so my rule is never make larger then twelve jam jars, with a jar capacity of 8 ounces.
Smashing Peaches
It’s important to blanch the peaches to remove skins, then plunging them into ice water bath, this is called shocking the peaches, to cool them down quickly. Next is to remove the skins and the pits. Followed by slicing the peaches and smashing them with a masher. This gets best results for a thick jam. I have tried using a food processor, or a blender resulting in a more chunky jam. Hand mashing, the old school way works the best, it’s more effort but produces the best jam.
Be sure to measure all smashed peaches accurately, and measure sugar correctly, if your ratio is off you end up with peach syrup, which is great on ice cream but too runny for English Muffins or Toast.
Mistakes that I learned the hard way, with many of failed batchs of Peach Riesling Jam, so what went wrong? Many batches of jam was done in too much of a hurry, added the wrong ingredients at wrong time, and rushing between each addition. So it’s important to remember first cook the smashed peaches, pectin and Riesling Wine in heavy duty pot. My favorite is a Staub cast iron 5 1/2 quart pot, that has a special black enamel exterior glaze, that’s non reactive. This cooks quickly and evenly with lots of head room to boil the jam mixture. Also stirring the jam mixture often helps prevent the jam from sticking to bottom of the pot.
Equally important is after the peach mixture cooks for 2 to 3 minutes is to add the sugar and stir constantly. The Peach Riesling Jam needs to come back to boil, this takes a little time, but when it comes to a boil it needs to cook for 1 minute. Now it’s time to remove the jam from the heat. Then skim off any of the foam that comes to top of the jam. I save this foam and place in a ramekin, To go on my toast the next day.
The most important task is preparing the jam jars, lids and rings. First wash them with good hot soapy water or use the dishwasher in high heat, sanitize cycle. Next a have big pot of boiling water ready, I use a 12 quart stock pot. Place the jars, lids and rings in the boiling water for 10 minutes. This sterilizes all canning containers, lids and rings. This is extremely important for long time storage of jam, that is shelf stable.
Filling each of the jam jars just full enough, leaving three quarters of a inch head room to create a good seal. Be sure after filling each jar to use clean paper towel soaked in vinegar water (1 cup water & 2 tbsp vinegar) This cleans any spills of jam on the rim of each jar. Be sure place a sanitized new lid on each filled jam jar and place ring and tighten ring down snugly. Place each of the filled jam jars sealed in a hot water bath, make sure that the jars are completely covered with water. Boil filled jars of jam for 10 minutes. Remove each jar with a canning jar lifter and place them on a wire rack to cool. If everything is done properly in few minute you should hear click, that’s the lid sealing tight. Now there is a air tight seal, allow jam to cool completely. Be sure to label and date each jar.
Peach Riesling Jam Label
Enjoy the best tasting Peach Riesling Jam, everyone will be asking you for a jar. If you are willing to give up this tasty jam.
Peach Riesling Jam on Zucchini Blueberry Oatmeal Muffin
Buckwheat Crepes Ham Swiss Cheese Asparagus
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Buckwheat crepes is a classic Brittany French Crepe that is healthy and very delicate in texture. Filled with hot ham, Swiss Cheese and Asparagus. Served with drizzle of Aioli Sauce to compliment flavors.
Buckwheat crepes is a classic Brittany French Crepe that is healthy and very delicate in texture. Filled with hot ham, Swiss Cheese and Asparagus. Served with drizzle of Aioli Sauce to compliment flavors.
Gather all ingredients to make Buckwheat Crepes Batter. Measure all the ingredients properly.
Place the dry ingredients (Buckwheat flour, white whole wheat flour, salt and nutmeg) into mixing bowl.
Whisking dry ingredients together until combined.
Add the milk to dry ingredients and whisking until blended.
Next add one egg at a time into batter, whisking well after each additions of eggs.
Drizzling melted butter into crepe batter, then whisking until combined.
After final whisking the crepes batter should have this consistency from whisk.
Cover and refrigerate crepes batter for at least 2 hours to relax and develop flavors. After refrigeration the batter will become thicker as shown in photo.
Thin the Buckwheat Crepes batter with cold water, the consistency should be like pouring thick heavy cream.
Whisking batter adding more water as needed to achieve thin crepe batter.
The consistency of the batter should pour from whisk like light cream.
Making Buckwheat Crepes
Spray the non-stick skillet with oil using EVO sprayer or brush with oil. Heat skillet over medium high setting about 375°F.
Pour 2 tbsp of buckwheat crepe batter onto hot skillet, swirl batter until it covers the bottom of skillet. Note it should have light coating of batter. Adjust consistency of batter with water if too thick.
Flip the buckwheat crepes when the bottom of crepe is light brown color. Use a spatula carefully lifting crepes and turning them over to cook on other side.
Cook the buckwheat crepes on the other side for about 45 seconds to minute. Remove crepe from skillet carefully and place on plate to rest. Repeat making crepes until you have enough crepes.
If you have any remaining crepe batter pour into contain, label and date. Keep the extra batter for one week in the refrigerator.
Assembly Buckwheat Crepes
Trim the woody ends off Asparagus spears, cut spears in half if they are long. Then poach Asparagus in white wine and lemon pepper for 5 minutes. Keep warm.
Heat skillet with spray of canola oil, add 1 oz ham slices and cook until lightly browned.
Flip ham slices over and add slice Swiss Cheese, melt cheese.
Next add poached Asparagus spears on top of ham and Swiss Cheese.
Roll ham and cheese around Asparagus.
Place hot ham, Swiss cheese and asparagus roll on Buckwheat Crepe.
Roll Buckwheat Crepe around Ham Swiss cheese and asparagus. Cut filled crepe in half diagonal wise.
Plate crepes so the have good height, crosswise over each other. Squirt some Aioli Sauce over Crepes and garnish with Asparagus tips.
Peach Riesling Jam is so tasty that everyone will want a jar. Made with fresh peaches, sugar, Riesling Wine and pectin and some invested time that's well worth all the effort.
Peach Riesling Jam is so tasty that everyone will want a jar. Made with fresh peaches, sugar, Riesling Wine and pectin and some invested time that's well worth all the effort.
Blanch fresh peaches in boiling water for 90 seconds, remove from water and cool in ice bath.
Peel skins off peaches and remove pits.
Mash peaches to achieve amount of peaches required. Note be sure to mash peaches finely.
In large heavy duty pot cook mashed peaches, Riesling Wine, fruit fresh and pectin for 2 to 3 minutes. Stirring often.
Add the sugar to cooked peach mixture, bring back to boil and cook for 1 minute. Stir often. Remove from heat. Skim foam off jam, reserve in ramekin for snack later.
Fill sterilized jam jars with Peach Riesling Jam to about 3/4" from top of jar. Note do not over fill.
Wipe each rim with white vinegar water soaked paper towel to clean any spilled jam on rim of jar
Place sterilized lid and collar on each jar tight snugly.
Place filled jars in hot water bath and boil for 10 minutes.
Remove each of jars with can lifter onto cooling rack.
Cool each of jars listening for distant click as jar sealed.
Label and date each jar.
Cool Peach Riesling jam completely before storing in dry cool dark area.
Recipe Notes
Nutrition Facts
Peach Riesling Jam
Amount Per 20g
Calories 22
% Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Sodium 1mg0%
Potassium 13mg0%
Total Carbohydrates 5g2%
Dietary Fiber 0g0%
Sugars 5g
Protein 0g0%
Vitamin A0%
Vitamin C1%
Iron0%
* Percent Daily Values are based on a 2000 calorie diet.
Mistakes that I learned the hard way, with many of failed batchs of Peach Riesling Jam, so what went wrong? Many batches of jam was done in too much of a hurry, added the wrong ingredients at wrong time, and rushing between each addition. So it’s important to remember first cook the smashed peaches, pectin and Riesling Wine in heavy duty pot. My favorite is a Staub cast iron 5 1/2 quart pot, that has a special black enamel exterior glaze, that’s non reactive. This cooks quickly and evenly with lots of head room to boil the jam mixture. Also stirring the jam mixture often helps prevent the jam from sticking to bottom of the pot.
