Do you have great fruits left over from the garden or farmer's market? Try these recipes for jam and grilled fruit.

Try the Pesto and Vegetable recipes too!

Peach Jam

Ingredients

1. Wash the peaches. Cut an X into the top and bottom of each peach. Bring an 8-quart pot, filled 3/4 with water, to a boil. Submerge peaches for 2 minutes. Drain in a colander and rinse with cold water.

2. Peel peaches. Use a paring knife to remove skins if necessary. Cut peaches in half to remove pit. Slice each half into 6 wedges. In a 3-quart pot, combine the peach slices, the sugar and the lemon juice.

3. Bring to a boil then simmer for 10 minutes, stirring occasionally. Meanwhile combine the cornstarch and water in a small bowl. Using a wooden spoon stir the corn starch into the peach mixture and continue simmering for another 5 minutes, as you stir constantly. Remove from heat. Let cool completely. Place in plastic bags that can be sealed, or glass containers and refrigerate.

These four cups should keep for a week.


Plum Jam

Ingredients

1. Wash the plums. Cut plums in half to remove pit. Slice each half into 8 wedges.

2. In a 3-quart pot, combine the plum slices, the sugar and the lemon juice. Bring to a boil then simmer for 10 minutes, stirring occasionally. Meanwhile combine the corn starch and water in a small bowl. Using a wooden spoon stir the corn starch into the plum mixture and continue simmering for another 10 minutes, as you stir constantly.

3. Remove from heat. Let cool completely. Place in plastic bags that can be sealed, or glass containers. Refrigerate.

Will keep for a week. Makes 6 cups.


Apple Jam

Ingredients

1. Peel and core each apple. Slice each apple into 20 wedges. In a 3-quart pot, combine the apple slices, the sugar and the lemon juice. Bring to a boil then simmer for 7 minutes, stirring occasionally.

2. Remove from heat. Stir in cinnamon. Let cool completely. Place in plastic bags that can be sealed, or glass containers. Refrigerate. Will keep for a week.

Makes 6 cups.


Grilled Fruit


Ingredients

1. Cut nectarines, or plums, in half and remove the pit. Brush nectarine or plum halves with sweet almond oil. Place on grill, cut side down first, over medium high heat for 3 to 5 minutes.

2. Turn and sprinkle with sugar and grill for another 3 to 5 minutes until golden brown and tender. Remove from heat and place on serving platter.

3. Cut lime into 8 wedges, and place on platter to squeeze on grilled fruit.

Serves 4.


All recipes courtesy of chef, Karen Pickus

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