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!