Two Recipes, One Post – Peach Jam and Peach Iced Tea


It’s a peachy frenzy! So, I realize it’s late September and here in Southwestern Ontario we may be at the bottom of our peach baskets. However, what better way to use up those peaches that are less than perfect than jam? And to top it all off, you use the skins and pits to steep into an iced tea.

The original jam recipe called for a lot more sugar than we felt we wanted to add. We took a chance and cut it in half, with the hopes it wouldn’t affect the pectin process. It’s a ‘looser’ jam (but certainly not ‘runny’), more like a preserve, which is my preference anyway.  I hope you enjoy and find some time this weekend to stock your pantry with the tastes of summer.

Peach Jam
Our recipe yielded 3 x 250mL jars. We used the oven method for sterilizing our jars and equipment as seen: here.
8 Peaches, peeled, pitted and chopped
1.5 to 3 cups white sugar (we used between 1.5 and 2 cups)
1 tablespoon lemon juice (or lime juice, which is what we used in a pinch)
¼ to ½ teaspoon salt


  1. Prepare the peaches, reserving the skins and pits if preparing the recipe for peach iced tea (below).
  2. Pulse the peaches in the food processor. OR, mash with a fork/potato masher as the jam cooks. Chop smaller if using this method.
  3. Combine peaches with lemon juice, salt, and sugar.
  4. Bring to a boil, stirring frequently.
  5. Continue to boil (while stirring) for about 10-15 minutes, until the jam passes the ‘cold plate test’. Place a small plate in the freezer while the jam is simmering. At the 20-30 minute mark place a teaspoon of jam or so on the plate. Place it in the fridge for 2 minutes. Bring out the plate and draw a line in it with your finger. If the line stays (and the jam doesn’t close in on itself again), then it’s ready. Remove from heat. Otherwise, simmer longer.
  6. Ladle into prepared jars.

Source: Adapted from Martha Stewart

Peach Iced Tea

Skins and pits of peaches from above jam making adventure
3 bags of black tea (we loyally brew Tetley brand)
1-2 teaspoons white sugar (optional)
Splash of lime juice (optional)
4-6 cups of boiling water


  1. Fill the kettle and turn it on. Easy enough.
  2. Place the tea bags in a large heatproof bowl
  3. Place the peach skins and pits in a fine strainer over said bowl.
  4. When water has boiled, measure/pour water over peach scraps and tea bags. Let the tea steep for about 6 minutes. Remove bags.
  5. Allow to cool, serve with ice cubes.
  6. You may notice some sediment; if you desire you may further strain this through cheesecloth…I did not.



Anyone else feeling sweet relief today? The thunderstorm that broke yesterday evening was just the remedy for the nutso heat wave we were just hit with. Hopefully you all stayed safe and had your fridge stocked for a beautiful day on a backyard patio today.

Beer and Lemonade. Go.

This drink has been the beer of Summer 2013 for me – it is crazy refreshing! I believe Rickard’s has just released a premixed Shandy this year, but why do that when you can buy your favourite beer and your favourite lemonade and customize how lemony or how beer-y your want your beverage? This is a bit of a sham as far as recipes go, but I think it is well worth a try before the months get cooler.

1 bottle/can of lager beer (Brava, Corona, Keith’s etc.)
Lemonade, to taste


1. Combine all ingredients.

The above picture has about 3/4 bottle of beer and approximately 1/3 cup of lemonade (if that). Adjust to your liking, and enjoy. Lemon slice optional