Monday, August 22, 2011
The lady at the farmer's market threw in a bunch of extra peaches the other day, which was really nice of her, but we'll never eat them all before they go bad.
So I decided to make some peach jam.
6 ripe peaches
1 C sugar
Bring a pot of water to boil. Add the peaches and let boil for one minute. Remove and immediately place in a bowl of ice water.
Peel and pit the peaches. Slice.
Using a flat pan (I use my cast iron pan), line the peaches along the bottom. Cover in the sugar. Bring to a boil. Cook down until it's the consistency you like...between 30 and 45 minutes. The juice from the peaches and the sugar create enough liquid (like in the photo above) to boil.
You'll have to mix pretty consistently after about 20 minutes, so it doesn't stick to the bottom of the pan.
Rather than can mine, I just put it in small, round tupperware. Then I threw some in the freezer and kept one in the fridge. Of course, it's delicious on toast, but I also love it with brie on French bread or a cracker.