The Quilt Inn Country Cookbook

Aliske Webb

bought”. The natural flavors, especiallyof jams and sweet preserves, are usually more

satisfying, so a little goes a long way.

At The Quilt Inn, in the orchard, you see peach, plum, and pear trees, a single

nectarine and an apricot. Apple trees with many varieties are there too. There is also

a farm garden, which produces abundant quantities of beans, cucumbers, fresh herbs,

tomatoes, the ubiquitous zucchini, corn, squashes, and more. We have raspberries,

strawberries and blackberries. And we can pick wild blueberries down the path by the

barn.

Here are some of our favorite “canned sunshine” recipes.

Michael’s Fuzzy Navel Jam

cups ripe peaches

tbsp. lemon juice

tbsp. grated orange rind

1/2 cups sugar

box fruit pectin

/3 tsp. butter

/4 cup peach Schnapps

Peel and pit peaches. Grind or finely chop. Place 5 cups prepared fruit in

saucepan. Add lemon juice and orange rind. Mix pectin crystal with 1/4 cup of sugar.

Blend well. Slowly add fruit pectin mixture to prepared fruit in saucepan.

Place over high heat and stir constantly until mixture comes to a boil. Add

remaining sugar. Continue to stir and boil hard for 1 minute. Mixture should thicken.

Remove from heat, stir in peach Schnapps. Skim off foam. Pour into sterilized jars and

cover with new lids. Store opened jam in refrigerator.

Aunt Ivy’s Peach Chutney

lbs. Freestone peaches, peeled and chopped

cup seedless raisins

cloves garlic, minced

/4 cup onion, chopped

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Country Cooking