Tags
canning, Cooking, Fruits and Vegetables, Home, jam, Peach, Peaches, preserving
Yum, yum, yum. Freestone peaches are in season. Time to preserve.
Will made a batch of peach wine, and I used the mushy peaches to make Vanilla Peach Jam (I adapted the recipe for Classic Peach Jam from my canning bible, Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry).
I’m also going to make some peach preserves – I LOVE canned peaches. Peach preserves on hot buttered toast – nothing better on a winter morning.
Saturday morning. Farmers’ market. Watch out fruit truck – I’m a comin’ for you!
This looks so good! My favourite jam is the PC Peach and Passion Fruit from Superstore. This I’m betting tastes way better!
The thing I find about homemade jam is that it actually tastes like the fruit, not just a sweet sort of fruity spread. So if you use peaches that are in season and ripe and juicy, when you open that jar of peach jam in December, it’ll taste like summer peaches. It turned out great – I’m very pleased.
Yum, indeed! I ALMOST bought a big container of “seconds” peaches last week at the orchard, but I couldn’t face all of those plus the apples we picked. Now I wish I had!
Also, that food mill is dead sexy. Ours is, like, the ugly little stepbrother of your food mill. I have food mill envy, I guess is what I’m saying.
Well, I’m jealous that you can actually go to an orchard and pick apples! We have to wait for the fruit trucks from BC to bring them to us
I must admit, I am awfully fond of that food mill. And to think it’s been languishing away in a cupboard at my parents’ house for the past four years! My grandmother was certainly please that it was being put to good use.
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