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Mid Summer Yellow Peaches

mid summer yellow peaches beg to be blanched and preserved

the peeling process after a quick blanch

the peeling process after a quick blanch

Squeeze lovely juice from peels

squeeze lovely juice from peels

Six pounds of prepared peaches ready for preserving

six pounds of prepared peaches ready for preserving

Simmer, simmer, boil and bubble

simmer, simmer, boil and bubble

Resting peaches with foam that is skimmed off then mash pulp and simmer again to set point or 220 F, adding six sprigs of fresh rosemary

resting peaches present foam that is skimmed off then remaining pulp is mashed and simmered again to set point or 220 F, adding six sprigs of fresh rosemary during the last five minutes

Completed Peach Rosemary jam

rosemary removed, jars filled and ready for lids and time in the oven to seal. This jam is pure heaven on just about anything!

This harvest season I give a nod to the Blue Chair Jam Cookbook for shifting my preserve process.
Most recipes are fruit, sugar, lemon, and time allowing simple ingredients to marry.
Rosemary was my addition here, as this herb kisses this fruit with a goodness we remember.

Have you tried your hand at preserves?
I promise it is a rewarding, soulful experience.
Currently on the prowl for figs—my concord grapes will soon ripen and they too will be transformed.

Update on fig prowl: My fruit prince surprised me with 15# of brown turkeys Saturday—he has connections.  So last Sunday I prepared the most elegant fig jam with fennel/gin infusion. Need I say more? Yes, for lunch today I had French Roquefort with fresh figs! She is dead and in heaven….

Copyright © 2013 by Diane LaSauce All Rights Reserved