Peach Blueberry Jam from Landman Gardens
Rebecca Landman leans on family recipes for her canned offerings such as bread-and-butter pickles, corn relish and barbecue sauces.
Rebecca Landman began making preserves to sell when the Landman farm evolved away from dairy production some years ago, but the experience was not entirely new. She remembers being underfoot with her sister as they tried to help their mother make jam. “We’d make freezer jam that you have to stir for three minutes,” she laughed. For a child watching the clock, three minutes is a long, long time.
Today, along with selling their own chicken, eggs, pork, sweet and savoury pies and other baking, Landman Gardens produces a sizable selection of preserves in their kitchen. The preserves include many family recipes, such as Mom’s bread-and-butter pickles, which head a long list of pickled treats, as well as sweet and savoury products from corn relish to apple bourbon barbecue sauce. Rebecca usually preserves with produce from her own garden, but this year she also sourced off-farm produce from as close to home as possible. The peach blueberry jam below is one of the farm’s concoctions. Rebecca said weighing the ingredients gives more consistent results.
Landman Gardens preserves are available at the farm store at 322345 Concession 6–7, Grand Valley. You can order for curbside pickup at the store, and some local delivery is offered. See details at landmangardens.ca.
Peach Blueberry Jam
- 250 g peaches (pitted, peeled and chopped before weighing)
- 250 g blueberries, stemmed and lightly crushed
- ¼ cup lemon juice
- 1.295 kg sugar
- 1 pouch liquid pectin (Certo)
- Place peaches, blueberries, lemon juice and sugar in a large pot and bring to a boil, stirring.
- Boil hard for one minute, stirring constantly.
- Remove from heat and pour into a large bowl.
- Add the pectin and stir steadily for 5 minutes, hoping your arm doesn’t get tired!
- Pour into sterilized jars, seal, and process in hot water bath for 10 minutes.
- Remove from the canner and cool.
Many of Connie Arteaga’s long list of handmade preserves – think passata or eggplant antipasto – have their roots in her native Sicily.