Maple Bourbon Peach Jam

Did you know South Carolina actually outranks Georgia – the Peach State – in the production of peaches? During a normal year, South Carolina grows 60,000 tons of peaches! South Carolina is #2 in the nation in peach production (second only to California), and we are fondly called the "Tastier Peach State."

Summer in South Carolina means peaches. From roadside stands to supermarkets, this delectable fruit graces our shelves and palates from early June straight through to September.

I just love peach season here in South Carolina! They are so juicy, sweet and delicious. Or course I also love to make peach jam and other peach treats during the season.

This Maple Bourbon Peach Jam takes normal peach jam to a whole new level. The maple syrup compliments the peach flavor so well, and the bourbon enhances it, giving it just the right amount of warmth and depth of flavor.

This Maple Bourbon Peach Jam is perfect on a cheeseboard with crackers, and a variety of cheeses, spread on top of English muffins and biscuits, or served alongside a roasted pork tenderloin or baked ham, it's versatile and delicious.

Blueberry Maple Pecan Conserve

This is probably one of the best conserves I've ever made. The blueberries with the maple syrup is just so darn delicious.

Serve this with baked brie for a nice addition to a cheese platter, or top on vanilla ice-cream or spoon over pancakes and waffles.

Bourbon Maple APPLE Jam

This is a great slightly boozy jam full of flavor with just the right amount of spiciness. 

• Use in place of apple pie filling when making hand pies
• serve over pancakes and waffles, or top on biscuits and scones
• It's also great over a dish of vanilla ice-cream, or as a basting glaze on grilled or roasted pork. Delicious!

RECIPE
Ingredients
3 quarts chopped, peeled, cored apples (about 6 pounds or 18 medium sized apples)
1 package Sure-Jell (powdered pectin)
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. nutmeg
1/4 tsp. cloves
6 cups sugar
1 cup maple syrup
1/2 cup bourbon

Method
Combine apples, Sure-Jell, and spices in a large stock pot. Bring slowly to a boil and cook 10 minutes, stirring often, until apples have softened.

Stir in sugar and maple syrup and return to a rolling boil. Boil hard one minute. Remove from heat and carefully stir in 1/2 cup bourbon (mixture will bubble and splatter, so be very careful).

Ladle hot jam in hot jars, leaving 1/4-inch head-space. Process in boiling water bath 10 minutes.

Remove jars and let cool undisturbed on your kitchen counter 24 hours. Jars are sealed when button in the middle of the lid is fully depressed.

Store in pantry up to one year. Open jars need to be refrigerated.

Yield:  5 pints or 10 half-pint jars

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Oatmeal and Pecan Bars

These Oatmeal and Pecan Bars are easy to make and a great treat anytime. Take to the office, pack in a school lunch, or bring on a picnic or hike ... they are the perfect "on the go" snack.

Ingredients
1 cup (2 sticks) butter
1 tbls. maple syrup
1 tsp. baking soda
1/2 tsp. ground allspice
2 cups quick-cooking or old-fashioned rolled oats
1 cup all-purpose flour
1 cup sugar
1/2 cup toasted pecans, chopped

Method
Preheat oven to 350 degrees F. Coat a 9 x 13-inch baking dish with cooking spray.

Melt butter and syrup over low heat on stove-top or in microwave.

In a large bowl, combine butter mixture, baking soda, and allspice; mix well and let cool.

Add rolled oats, flour, sugar, and chopped  pecans; mix well. Press dough into prepared baking dish.

Bake 15 to 20 minutes, or until a toothpick inserted in center comes out clean.

Let cool 10 minutes then immediately cut into bars; let cool completely then cut through again.

Enjoy,
Mary

Maple-Pecan-Brown Sugar Pancake Muffins

I'm always looking for something "easy" to make for a quick weekday breakfast, when so many of us are busy and on the go.  These little muffins freeze great, so make up a batch, freeze them and then use them for a "grab and go" breakfast when you're in a hurry, or add them to a Sunday Brunch for a little something sweet.

Ingredients
1 egg
1 cup buttermilk (make your own by adding 1 tbls lemon juice to a scant 1 cup milk)
1 1/2 cups flour
2 tbls oil
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbls maple syrup
Brown sugar
Chopped pecans


Method
Whisk first 8 ingredients together until batter is smooth.  Using a muffin pan (mine was an 8 section muffin pan) pour batter evenly into prepared pan (I spray mine liberally with Baker's Joy, or grease & flour the pan well - this is very important).  Sprinkle each muffin with about 1/2 tsp brown sugar and top each with some chopped pecans.  Bake in a 350 oven 20 minutes or until muffins are set.  Using a knife, run it around the muffins and under the bottoms carefully to remove.  Place muffins upside down on cooling rack to cool (the brown sugar and pecans will sink while baking, making these upside down muffins and very sticky). Serve while warm. 

Yield: 12 muffins

Enjoy,
Mary

Crunchy Granola

Updated November 2019

I love Granola ... all kinds of granola! Today I made a very simple crunchy granola using ingredients you probably already have on your pantry shelf.

Eat it as a snack all by itself, serve on top of yogurt, or mix some with milk for a delicious, crunchy breakfast cereal. So delicious!

You can mix and match the nuts and dried fruit to be what you like. Even add a touch of cinnamon or nutmeg; the choice is yours.

You can use Maple Syrup or Honey. Maple Syrup will not have the granola clump up and honey will, so that's up to you depending on your preference (I like either).

RECIPE
Ingredients
3 cups Rolled Oats
1 cup Dried Cranberries, Blueberries, Raisins, Cherries, Apricots (mix it up how you like)
1/2 cup Nuts or Seeds of your choice
1/2 cup Coconut, shredded
1/2 cup Pure Maple Syrup or Raw Honey
1/4 cup Brown Sugar
1/4 cup Oil (such as Canola)
1/2 tsp Salt
1/2 tsp Cinnamon or nutmeg, optional

Method
Preheat oven to 300 degrees.

In a large bowl, stir to combine rolled oats, dried fruit, nuts, and coconut flakes (add spices now if using). In a separate bowl, stir to combine maple syrup (or honey), brown sugar, oil, and salt. Pour wet ingredients over the oats, and mix well.

Pour the granola onto a rimmed sheet pan lined with parchment paper, or sprayed with cooking spray, and spread it out evenly with a spatula. Place sheet pan on a rack in the middle of the oven (not on the lowest rack). Bake for approx. 35 minutes, stirring halfway through the baking process.

Let the granola cool completely, break into pieces if you used honey, then store in an airtight container at room temperature for up to 2 weeks.

Enjoy,

Mary

© Cooking with Mary and Friends Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.