Throw on your awesome mix and get ready to jam. And make some jam while you jam. When I was dreaming up pie flavors for different Marvel characters, I decided on White Peach and Strawberry for Star Lord. For me, the strawberries were a clear representation of the eyes on his mask/helmet. The white peach comes in as something sweet and comforting, uniquely Terran, but a little different at the same time, which I think, for me at least, encapsulates Star Lord.
I had originally intended this as a pie. Then, I thought, perhaps a cobbler with a biscuit top suits Star Lord a bit better. And then it dawned on me, that his Awesome Mix Vol 1 (and now 2) are some pretty sweet jams, so why not create a jam for him? The jam would be versatile. You can use it in a jam tart (recipe tips and link below), which is like a pie, or you can slather it on hot biscuits with vegan butter, straight from the oven (which is kind of like a deconstructed cobbler). You can get the best of everything from this one jam. Plus, all of the other possibilities–ice cream topping, thumbprint cookie filling, PB and J sandwiches etc.
If you’ve never made and canned jam before, don’t worry! If you want to preserve this jam in a water bath canner so it’s shelf stable, you’ll need some equipment. The canner and rack are the two most important pieces, but I also strongly recommend a canning funnel and headspace measure. The canning tongs (jar grabbers) and the magnet on a stick (for removing lids from warm water–more info below) are things you can get away without. However, it is generally more economical to just purchase a whole kit. The jars are most economically purchased by the flat and I would recommend two part lids (Ball or Kerr brand) for first time canners. I mean, I am not new to canning and I still prefer Ball and Kerr brand jars. Weck Jars and many other brands create beautiful and suitable jars, but Ball and Kerr brand are the easiest, most straightforward and most reliable in my opinion.
Here is a quick intro to setting everything up. If this is your first time, you can visit the Ball/Kerr website as well as the USDA on more info for canning. I also love Food in Jars and this is trustworthy website for canning rules and recipes. This recipe is 100% suitable, pH-wise, so nothing to worry about there.
First, start by inspecting jars for cracks or flaws. Don’t use any jars you find with cracks or bubbles in the glass. Remove the two part lids from the jars and submerge the flat portion (not the ring) in warm water. You can keep a small sauce pan filled with water on the lowest setting while you make the jam. You can give the jars a quick wash or put them in the dishwasher if they are dusty. You can reuse jars and rings, but not the lids. Make sure all of your lids are BRAND NEW. You jars should be clean, but at this point, they don’t need to be sterile–they will sterilize in the boiling water bath later. Now, for the recipe!
Star Lord’s White Peach and Strawberry Jam
Yields 2 1/2 pints
2 lbs white peaches, peeled and roughly chopped
2 lbs strawberries, hulled and roughly chopped
1/4 c plus 2 tbsp lemon juice
half a vanilla bean, split lengthwise
16 oz honey, use a mild/lighter one. ***
Cleaned and prepped canning jars, equivalent to 2 1/2 pints—can be a mixture of sizes if you want. If you want to use the Star Lord mix tape labels down below without resizing them, use at least two pint jars.
Method: Peel your peaches and hull or trim your strawberries. When peaches are pretty ripe, I find them easy to peel by hand. To peel less then soft peaches, score them with a knife and drop them in boiling water for a minute. Similar method as peeling tomatoes. They will be very hot, so if you want to prep an ice bath to cool them down and stop them from cooking, you can, but it’s not necessary.
Once the fruit is prepped, give it a chop and add it to a heavy bottomed, non-reactive pan. I like enameled cast iron. Add the honey and let the fruit macerate for 20 or so minutes. Next, add the lemon juice and turn the heat up to medium. Bring the fruit mixture to a boil for 5 min. After five minutes, remove from the heat and strain the juices into a bowl. Set your fruit aside, DO NOT throw it away and return the juice to your preserving pot. Cook and reduce for 15 min. Return the fruit to the pan and add the vanilla bean. Continue to cook for about another 15 min.
Remove from heat. If you can see the vanilla bean, you can fish it out now, but no worries if not.
Have your canning jars ready. Ladle hot jam into jars leaving 1/4” headspace. Place jars in canning pot and boil for a minimum of 10 minutes. The water should be boiling when you put the jars in. If the water stops boiling when you put the jars in, bring it back up to a boil and set your timer after the water is back to boiling.
Remove jars from water bath and let cool. If you are using the recommended two part lids, you likely hear them pop as they cool and know they are sealed. They won’t all necessarily pop, but you can’t test the seal after the jars are fully cooled. If you remove the ring, gently and carefully try to lift the jar by the flat lid. If it gives or feels loose in any way, boil that jar again or refrigerate or freeze it. You can absolutely re-boil jars that don’t seal–it’s not that common that they don’t seal the first time around, but it can happen from time to time.
***If you are fully and strictly vegan (I am except for local bee stuff), then you can substitute a different liquid sweetener, such as maple syrup or coconut nectar. However, I cannot vouch for the end pH of the final product, so can’t recommend that you water bath can this jam without honey. You can freeze this jam for a LONG time and just defrost in the fridge overnight when ready to use or you can keep it in the fridge. Alternatively, you can use sugar and still water bath can this recipe, but you’ll need to check on how much sugar to use. I would imagine it would be near 3 1/2 cups to 4 cups of sugar.
For the a free download of the awesome mix tapes, use this link. These are perfect for pint jars, you will have to resize for smaller jars.
If you’d like to turn your Star Lord Jam into a pie, use this recipe from Joy the Baker. To make this recipe vegan, swap out the dairy butter for equal parts vegan butter, like Earth Balance. Also, feel free to omit the rosemary if you’d like. For the eggs, use two flax eggs (1 tbsp ground flaxmeal mixed with 3 tbsp water, let rest 3-5 min = one flax egg). Otherwise, follow the recipe instructions and you will get an easy and delicious result. I made this recipe vegan last year with my homemade Concord Grape Jam pictured below. It was outstanding!