Our neighbor has gifted us with a fabulous batch of fresh peaches. Gorgeous, juicy, sweet — I can’t wait to try my hand preserves. I am thinking of adding a bit of vanilla bean to mix and a stick of cinnamon per jar. Ooh yum!
All you need are three ingredients to make this easy peach jam—peaches, sugar and lemon juice. A bit of patience is necessary too, but I’m taking that ingredient as a freebie, and not adding it to my count. A note about selecting your peaches—try to get freestone peaches, as the pits release easily with minimal coaxing from the tip of your thumbnail. Cling peaches work absolutely fine, but you’ll lose a little of the meat cutting the flesh from the pit. At this late point in the game, I say go with whatever peaches you’ve got, but thought I’d add that tidbit if you do have a choice when you’re at the market.
As for peeling the peaches, a very ripe peach usually sheds it’s skin easily. I get it started with the tip of a paring knife, and pull it away from there. If your skins are persistent, you…
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