A very peach-intensive week and a half in mid-August started with 20 pounds from (locally famous) The Peach Place and then there were another 28 pounds from a farm stand on Lingo Lane near Junction City. A few days later, I picked about 25 pounds or so off my in laws’ trees. During peach season, my family can put a lot of fresh fruit away in a hurry, which is a good thing because tree-ripened peaches won’t ever keep very long. Charlotte would probably each peaches exclusively for days if we’d let her.
Aside from stuffing our faces and dripping peach juice all over everything, I froze a good majority of our haul. My peach freezing method: peel (blanching if necessary), slice, splash with lemon juice, stir, spoon into Ziploc bags, label, and then freeze. If you do it this way, they will brown a bit but not too badly, and you’ll need to thaw them for a while when you want to use them unless you can handle a big ol’ clump of frozen peach.
I also canned a few pints (a new canning activity for me) using Penn State Extension’s method.
What I really want to tell you about is the Salted Peach Jam recipe from Marisa McClellan‘s newish cookbook Preserving by the Pint. I told y’all about Preserving by the Pint (and Marisa’s Mustardy Rhubarb Chutney recipe) in the spring, but after that, I kind of set the book aside and didn’t crack it open again until I had a load of peaches on my hands and needed a good peach preserve STAT. Flipping through the “Summer” chapter had me lusting over a whole bunch of different recipes, but I honed in on the Salted Brown Sugar Peach Jam rather quickly. This stuff is pretty much manna from above, and I’m sure it’ll help me relive this beautifully hot summer jar by jar over the winter months. My new favorite morning meal (inspired by something I had at The Mill in San Francisco in July) is sliced good bread (sometimes homemade), homemade almond butter (made from almonds that Henry traded for honey with his Californian almond-grower buddies), and this salted peach jam. The stuff is also great over ice cream.
My peach jam came out a little on the runny side, but that’s the way I like it.
I also put up a batch of spicy peach barbecue sauce using another recipe from Preserving by the Pint, and it is outstanding. Just do yourself a favor and buy the book. You won’t regret it.
Salted Brown Sugar Peach Jam
Peel and pit peaches, blanching if necessary. In a bowl, mash them up with a potato masher until they make a chunky pulp. Stir in the sugar, and let the mixture sit for a few minutes until most of the sugar is dissolved.
Transfer the sugared fruit and all the other ingredients into a non-reactive pot, and place it over medium-high heat. Bring it to a boil and then turn it down to simmer until it’s thick, 10-12 minutes, stirring regularly.
Jar it up in sterilized jars. Wipe the rims, screw on the lids until “finger tight”, and then process in a boiling water bath for 10 minutes.