My neighbour, an older Greek man who is the most amazing gardener, brought me over some peaches from one of his trees. While they weren’t the biggest or the most beautiful peaches, I know that they were grown with love, and without lots of chemicals.Since I had just gotten some Maryland peaches the day earlier, I pondered what I could do with them. I remembered last year when Mr. Stephanos had given me some figs, I made fig & bourbon jam from them, so I thought Peach and Bourbon are a great combination, so why not try it.
I hunted around for a recipe, and found a simple one – basically meaning one that meant I didn’t have to leave the house to get any of the ingredients. The recipe came from the Chicago Tribune and it was so easy.
I wasn’t sure how much my peaches weighed, so I just estimated. I also didn’t have any tapioca, so I used some pectin to help it gel.
Put the fruit/veg in boiling water for about 30 seconds, but not long enough to start it cooking, and then plunge into a bowl of ice-water. The skins will peel right off. This is great for tomatoes, too!
The peaches might be a little chunkier than I like, but that’s okay. I checked the jam/preserves this morning and the jam had set nicely.The bit I tasted last night was good, but I think that after sitting a little while, it will be even better!
For the recipe, click on the image to enlarge it, or click on this Chicago Tribune link.
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