As I mentioned in my last post, it's elaeagnus season. [The common name is autumn olive, but there is nothing remotely olive-y about t...

Peaches!   Yay!    We got our first bushel from Freedom Country Store in Worthington, Indiana and they are delicious!    It's been a w...

The pie filling experiments with Perma Flo continue.    Both because I'm curious about this stuff and more than a little OCD.  That...

Since the peaches are so doggoned gorgeous this year, I decided that the one bushel we'd cut up for the freezer wasn't enough.   S...

My blackberry pie filling [see yesterday's post] was so easy and so successful that I immediately started making plans to use up som...

Last year I made peach pie filling in a jar.   The kind that all I had to do was open it up and pour it in a pie crust and bake.   I lov...

In addition to all the spiced peach jams I made, I wanted something with a little less ping. I wanted pink instead of ping.  There a...

This is the third installment of Not Your Grandma's Spiced Peaches. This Peach Maple Cardamom Jam is one of those rare creations in ...

Welcome to the second installment of Not Your Grandma's Spiced Peaches. I've been wanting to use my Chai brew in jam for a while, ...

It's peach season here. For the past couple of years we've had access to the peaches on a friend's tree.  This means that we...

When I have an abundance of something hanging around the house waiting to be 'done with' so we can eat it through the winter, I ge...

Every year we put away peaches for pie filling.  Usually we put our pie filling in the freezer, but freezer space is always at a premium, so...

We're still working on using up those peaches and of course, summer is when  rural mom's heart turns to ... jam. But you knew that...

This year the peaches on my mom's tree were plentiful and early.   And it's a good thing because I love peaches. First out of the ...