Peach vanilla jam

Ingredients:

8 cups peeled, chopped peaches
2 cups white sugar
1 vanilla bean
1/4 cup lemon juice
1 package freezer jam pectin

This picture is a peach/pineapple mixture simmering.

Directions:
Blanch peaches in a stock pot full of water to make them easier to peel.  I used about 8 large peaches (white flesh) for 8 cups.  Combine all ingredients in a stock pot.  Scrape the inside of a vanilla bean, and put the scrapings in the pot.  Add the bean to the pot as well.  Bring to a boil, turn the heat down and simmer for 1 hour.  Add a packet of freezer jam pectin at the end of the simmer and mix well.  Pull the vanilla beans out of the peaches and discard before you ladle them into jars.  Ladle hot peaches into hot jars, and add lids & bands.  Cool on the counter, then freeze or eat!

Variations:
Add 2 oz. of rum or bourbon before bringing to a boil.
Use 4 cups chopped peaches and 4 cups chopped, fresh pineapple.

Blackberry turnovers

This is so easy!
Ingredients:

1 sheet puff pastry (I use Trader Joe's)
4 heaping tsp blackberry jam
egg wash
butter (to grease the pan)

Preheat oven to 400.  Butter a baking sheet.  Take one sheet of puff pastry out of the freezer and let it thaw for about ten minutes.  If you use TJ's puff pastry, I took one sheet and cut it into 6 pieces, making individual turnovers for my family members.  Eggwash the edges of pastry and spoon jam into the middle.  Fold over and "seal" the edges.  A little jam may squirt out, that's ok.  Eggwash the top and bake at 400 for 15 minutes.