In honor of Labor Day, and the end to our lazy days of summer, a light post with an idea about how you can use those last pieces of farm-fresh fruit.
A few weeks ago, a good friend came to visit and we went peach picking at Gould Hill Farm. Four people managed to pick a lot of peaches in a short amount of time. I will say they last a long time on the counter and in the fridge, but one can only eat so many peaches before wanting something else. Enter jams and canning.
Let me be clear – I am not someone who grew-up canning and knows how to pickle and dilly everything. I don’t even know how to vacuum seal the jars, and don’t try because I don’t want to risk it and make someone sick. So I eat my jam, give some away as gifts and then freeze the rest. It should last in the freezer for up to a year, which means you don’t need to buy jelly for all of those pbjs you’ll be making for school or remote learning. It also tastes delicious on homemade bread with some good butter.
Here are the book and recipe I used:
I love this book because it has so many recipes and they are easy! My peach butter called for peaches, lemon juice, lemon zest and sugar; items most people have in their homes. If you don’t vacuum seal the tops , then you don’t need mason jars; you can just reuse jars that you’ve saved from previous foods. Hope you enjoy it!