One peeled, remove the pits and roughly chop the peaches. This will help the skins slide off easily using just your hands. To peel the peaches, blanch quickly in boiling water (thirty seconds should do), then transfer to a bowl of cool water.Keep the stock pot of water at the ready for sealing the jars later. Using canning tongs, remove the jars to a clean dish towel to dry. (Optional), if you plan on canning your jam, bring a large stock pot of water to a boil and cook your (clean and empty) jars and lids to sterilize them.Before you begin, place a small plate or saucer in the freezer so you can check the jam's consistency towards the end of cooking.I need to know how many cocktails to make. Also, please RSVP if you’re coming to my peach party. What’s your favorite sweet and savory flavor combo? I’d love to hear in the comments below. Or, at this rate, September or so… who knows. I’m hoping to make one more batch of this jammy goodness before it’s too late, to last me through till next year. Rumor has it summer is coming to an end (it’s still hotter than bacon grease here, how should I know), so hurry up and grab yourself some peaches while you still can. Who wants to come over and taste test with me? Next on my list: shaking it up in a cocktail shaker with some bourbon and ice. The more I eat it, the more things I think to try. I am a huge fan of foods that dance the line between sweet and savory, so I’ve also been brushing it liberally over grilled chicken and pork, schmearing it on sandwiches, and having it on toast with my eggs in the morning. That touch of heat makes this the perfect accompaniment to spice up a cheese plate (I’ve been spreading it on toast with brie or cream cheese, and on crackers with cheddar) or just about anything else, for that matter. You might be thinking that hot peppers in jam might make it’s uses limited, but that’s where you’d be wrong. Let’s be honest here, we could all use a little more jalapeno in our lives. Perfectly sweet preserves, with just enough punch from the jalapenos to make things interesting. If sweet and spicy are your kind of wonderful, let me introduce you to my new favorite indulgence: jalapeno peach jam. It took every ounce of willpower I had not to eat every last one, but resist I did. Maybe my dreams of having a peach party aren’t that far off, after all? A week later, to my happy surprise, they had transformed into some of the best peaches this side of Ohio - sweet, juicy, drip-down-your-chin delicious. I rarely think about moving away from here, but peach season is one that makes me dream.Īgainst my better judgement, I gave in and bought a bushel of these rocks a while back, and set them on the counter to ripen. Instead, we have what I like to call “rocks”, which generally require at least a week of sitting around on the counter before being edible, and even then, there’s no guarantee how good they’ll be. Sadly, I don’t live in the south, I live in Michigan, where peaches are scarce. And if we were friends, I’d invite you over for a peach party, and we’d sip peach cocktails and eat all things peaches. I’d be making peach pie, peach scones, peach cobbler, and yes, peach jam all summer long. If I lived in the south, you can bet my house would have a peach tree. Cover and refrigerate until needed, up to 1 month.Moving to the country, gonna eat a lot of peaches… millions of peaches, peaches for free. Whisk in the boiling water and transfer the syrup to a jar. You can save the peaches to use as jam (and you should!). Strain the syrup through a fine-mesh sieve into a medium bowl to remove the solids.
Cover and repeat the process until all the sugar has dissolved. Remove the bowl from the microwave and carefully remove the plastic so as not to burn yourself on the hot steam. Pour the lemon juice and sugar on top (do not stir) and cover very tightly with plastic wrap, wrapping it all the way around the bowl to seal in the steam while cooking. Place the peaches in a large microwave-safe glass bowl. Make this simple syrup in the microwave, instead of on the stovetop, for more of a fresh peach flavor. RoseĤ medium peaches, pitted and cut into wedges
Source: The Peach Truck Cookbook by Jessica N. If you’re making this ahead, transfer to a container and refrigerate for up to 1 month. Let cool, then transfer to an airtight container. It should be pretty thick by the time it’s done. Reduce the heat to a low simmer, uncovered, stirring occasionally, for 30 to 40 minutes.