By Teri Cayton
The Parsons Advocate
Our “Fake Fall” is here in the beautiful state of West Virginia. It seems to do this every year, we will have temperatures in the 80’s and 90’s and the next week it will be in the mid 70’s and down in the 40’s at night. It is a great reprieve from the sweltering heat we have in the summer. It will last for a couple weeks and then it will warm up again until time for the Forest Festival (first week of October) when it usually pours the rain for the whole festival.
Again after that it will warm up again for a little while, but it always seems to rain for the festival. It is such a grand affair and the last big festival for the year around here so it is just a shame to be thwarted by the weather. The organizers work all year for this and I just hate to see it ruined. Momma Said, “Just wear your rubber boots and step in a puddle or two.”
I did receive Ripley’s ashes back so the girls and I will be making a trip to let her join her sisters that have passed before her. I got a concrete dog statue that I am going to take and leave just to mark the spot. Maybe years from now someone will find it and wonder what the heck this is doing out here in the middle of nowhere which by the way they will have to look very, very hard to find it.
Sweet and Boozy Peach Whiskey Jam
Ingredients
- 3 lbs. peaches, peeled and finely diced
- 2 cups granulated sugar
- ¼ cup fresh lemon juice
- 3 tablespoons whiskey
- ½ teaspoon butter
Instructions
- Place the peaches in a large bowl with the sugar and lemon juice and let macerate for 2 hours.
- Place a sieve over a medium, high-sided, heavy-bottomed saucepan and strain the accumulated liquid from the peaches. Return the peaches to the bowl and set aside.
- Clip a candy thermometer to the pot and bring the liquid to a boil over medium-high heat, stirring frequently to prevent burning.
- Once the liquid reaches 220°F (110°C), after about 10 minutes, stir in the reserved peaches and any accumulated juice into the hot syrup.
- Continue cooking for about 10 minutes, stirring constantly, until the peaches break down and are evenly dispersed through the syrup. At this point, you can use a masher to further break down any larger chunks of peaches if you want.
- Remove from the heat and stir in the whiskey and butter. Let cool for 30 minutes in the pot before transferring to a 16 oz. (2 cup/ 480 ml) mason jar to cool completely.
- Store in the refrigerator for up to 2 weeks or in the freezer for up to 6 months. Once defrosted, consume within 2 weeks.
- Enjoy on scones, biscuits, bread, English muffins, and crumpets.