PSA: Four quick things: 1) Our Costa Rica Jungle Retreat is filling up! We'd love to have you join us! 2) If you're interested in participating in a live chat on the yoga forum, let us know! 3) Our holiday YBC Mantra Box is available for pre-sale, and we now offer YBC Grab Bags for my peeps on a budget. 4) If you've downloaded our YBC Official App and reviewed it, send a screenshot to @ybc_lauren on twitter and we'll send you a little gift in thanks!
If you follow YBC on Periscope (@yogabycandace), you know that the other day I celebrated my mom's birthday by picking peaches back home. I wasn't sure what to do with them but had a ton of leftover gelatin and figured I could set ol' Martha to work - oh sorry, I meant Lauren - making jam. Lauren's nickname at the office is Martha because she is a little Martha Stewart and seriously can make anything and make it look easy. Here's what she did:
What You’ll Need:
4 cups of peaches (washed, peeled and diced small)
2 cups of pure/organic cane sugar
Vital Proteins Peptides - 2-3 scoops depending on the amount of liquid boiled out of your peaches (just follow instructions on the back)
Directions for Homemade Jam
First, wash and dry the peaches (they tend to be slippery when wet - we may or may not have lost a few down the garbage disposal!), peel them and dice them into tiny pieces. Bring 4 cups of your diced peaches to a boil over medium heat then add sugar and stir frequently.
Bring mixture to a roaring boil, stir in Vital Proteins and whisk until fully dissolved. Remove from heat and fill sterilized mason jars and seal tightly. To set the jam, boil the jars for about 10 minutes before refrigerating.
Because we're using the Vital Proteins peptides which make it gummy, it's best to spread over toast fresh out of the toaster when it's hot. This will help soften the jam and make it more easily spreadable.
Feel free to decorate them for any holiday or occasion! Let us know how it comes out for you!
PS- More healthy sides and spreads.