Jammin’

Mid-summer, a time of abundance, even in the scant growing season of New England. The CSA is in full swing. The home garden is producing. And my father-in-law can’t resist picking more fruit than he can possibly consume.

He’s an engineer, turned doctor, who should have been a farmer. He loves picking. Last week, when I drove down to Philly to drop off Cecilia, he sent me back with a 20 lb box of blueberries, a (slightly) smaller box of peaches, a bag of beets and some mangoes. Challenge accepted!

The peaches were already overripe and had to be dealt with quickly before they became compost fodder. I was also exhausted from all the driving and had an actual job to go to on Monday, so I needed some unfussy and fast.

Inspired by Desserts for Two simple strawberry jam recipe, I peeled and sliced the peaches, threw them in a saucepan with some sugar and let them cook.

I added some lemon zest and juice toward the end and called it a day.

It was too runny to be really called jam, but after a night in the fridge it firmed up a bit. Jam or not, it was still delicious on toast in the morning and some vanilla bean ice cream at night. And we saved the peaches from the composter. Job done.

 

Faux Peach Jam
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Instructions
  1. Peel and slice/chop peaches
  2. Add peaches and sugar to saucepan over medium heat
  3. Mash up fruit a bit to release juices
  4. Cook fruit down to desired consistency
  5. Add lemon zest and lemon juice
  6. Let cool and store in fridge
Notes
  1. How long you cook it is up to you and the fruit
  2. Letting it cool overnight in the fridge will firm it up a bit
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