The Ontario peaches are unreal this year. If you have been hesitant to purchase any because of past peach let downs (mealy, sour, etc.) – Please. do yourself a favour and pick some up. Eat them whole, sliced, peeled, on … Continue reading
Apologies for the phone photo. I literally just finished eating this. This sandwich was so fast to prepare, so summery, and so delicious that I recommend you eat this. Soon. Ingredients 2 chicken breasts, cooked and shredded (we shredded the … Continue reading
Everyone has that meal that makes their mouth sing. For Andrew, it’s likely a warm cookie bottom sundae. For me, it’s the combination of tomato, soft fior di latte cheese, basil, and balsamic vinegar. This salad is my absolute favourite … Continue reading
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.
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
- Prepare the peaches, reserving the skins and pits if preparing the recipe for peach iced tea (below).
- Pulse the peaches in the food processor. OR, mash with a fork/potato masher as the jam cooks. Chop smaller if using this method.
- Combine peaches with lemon juice, salt, and sugar.
- Bring to a boil, stirring frequently.
- 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.
- Ladle into prepared jars.
Source: Adapted from Martha Stewart
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
- Fill the kettle and turn it on. Easy enough.
- Place the tea bags in a large heatproof bowl
- Place the peach skins and pits in a fine strainer over said bowl.
- When water has boiled, measure/pour water over peach scraps and tea bags. Let the tea steep for about 6 minutes. Remove bags.
- Allow to cool, serve with ice cubes.
- You may notice some sediment; if you desire you may further strain this through cheesecloth…I did not.