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By THERESA REYNOLDS
Rappahannock New* Staff Writer { At the height of the peach season, Rappahannock cooks share some of their favorite peach recipes. From Georgia Walsworth of Follow Run Farm, a pickyour-own peach orchard, comes this recipe for Peach Rum Jam:
Peach Ram Jam 3 lbs. fully ripe peaches, scalded, peeled, and finely chopped (4 cups)
IV* oz. package powdered fruit pectin
S cups sugar
’/«cup light rum
Combine chopped peaches and fruit pectin in a very large saucepan or dutch oven. Place over high heat and bring to a full, rolling boil, stirring constantly. Immediately add all the sugar and stir. Again bring to a fall rolling boil and boil hard for one minnte, stirring constantly.
Remove from heat, stir in rum; skim off foam. Stir and skim for five minutes to cool slightly and prevent fruit from floating. Ladle into hot scalded jars. Seal at once. Makes about six Vi pint jars.
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