It’s August in Delaware and that means it’s time for peaches. The orchards are laden with them – all two million pounds of the 50 or so varieties grown here. While just a fraction of the crop that supplied the nation in the early 1900’s, they remain among our favorite summer fruits.
So is it any wonder given our history that the peach blossom is our official state flower or that folks here have decided opinions about peaches? Some favor the delicate and very sweet white-fleshed varieties, but I swoon for the dense yellow cling types. And it’s not just the taste. I love the catching a whiff of ripening peaches on my window sill, inhaling deeply each time I pass by.
This week, peach festivals are taking place all over Delaware to celebrate the height of the harvest. Peach ice cream is being made, peach crisps are being baked, sangria graced with chilled peaches is being quaffed and peaches are being eaten right out of hand, with juices running everywhere.
In honor of Delaware peaches, I am offering a recipe for Peach Jam adapted from Marissa McClellan, author of Food in Jars. Making jam is a perfect way to preserve the transcendent fresh fruit of July and August for those winter months when the market only offers those rock hard, well-travelled peach wannabee’s.
Peach Preserves Adapted from Marissa McClellan
Ingredients for 3 1-pint jars:
5 cups peeled, pitted and chopped peaches or about 3 pounds
3 cups granulated sugar
Zest and juice of one lemon
1 vanilla bean, scraped or 1 tsp cinnamon
1 3-oz packet of liquid pectin
Preparation:
Combine peaches and sugar in a large, nonreactive pot. Stir over med-high heat and bring to a boil. Add the pectin, lemon juice and zest, and vanilla bean or cinnamon. Allow the peaches to cook over high heat for 15-20 minutes till thickened. Remove the pot from the heat and ladle the jam into prepared jars that have been boiled or run through the dishwasher. Wipe the rims carefully and apply lids and rings. If you would like shelf-stable preserves, process the jars in boiling water for 10 minutes. Making jam is so easy and shouldn’t be scary at all. But if you are concerned about canning, refrigerated jam will keep for quite a few weeks and still extend the season for one of summer’s richest-tasting fruits.
This week my friends at Sunday Suppers and I are celebrating summer with recipes that help save the season by preserving the harvest. Enjoy the collection!
Saving the Season from SundaySupper
Learn how to …
- Dry Fruit - No-Dehydrator-Needed from Take A Bite Out of Boca
- Freeze Cherries from Pies and Plots
- Freeze Herbs from Rhubarb and Honey
- Make Freezer Harvest Soup Kits from Cindy's Recipes and Writings
- Make Pesto Cubes from The Not So Cheesy Kitchen
- Make and Freeze Rosemary Butter from Momma's Meals
- Make Ready to Blend Smoothie Packs for Your Freezer from The Educators’ Spin On It
- Oven Dry Cherries from The Redhead Baker
Sip sunny cocktails and smoothies
- Blueberry, Peaches and Cream Green Smoothies from Cupcakes & Kale Chips
- Green Tea and Chocolate Saketini from Ninja Baking
- Sangria from Confessions of a Culinary Diva
Scoop up special salsas and sauces
- Classic Freezer Tomato Sauce from Noshing With The Nolands
- Peach Salsa from The Texan New Yorker
- Pico de Gallo from Bobbi's Kozy Kitchen
- Spicy Apple - Carrot Chutney from What Smells So Good?
- Spring Conserve from Hezzi-D's Books and Cooks
Jump into jellies, jams and preserves
- Apricot Habanero Jam from Food Lust People Love
- Corn Cob Jelly from Daily Dish Recipes
- Hot Pepper Jelly from A Kitchen Hoor's Adventures
- No Pectin Apricot Jam from Curious Cuisiniere
- Peach Preserves from Delaware Girl Eats
- Pineapple Mango Moscato Jam from Seduction in the Kitchen
- Raw Raspberry-Vanilla Chia Jam from Shockingly Delicious
- Savory Fig and Sweet Onion Freezer Jam from Peaceful Cooking
- Spicy Ginger Tomato Jam with Coconut Sugar from Sue's Nutrition Buzz
- Spicy Red Pepper Jam from The Wimpy Vegetarian
Pucker up for pickles
- Bread and Butter Pickles from That Skinny Chick Can Bake
- Pickled Beets and Onions from Kudos Kitchen by Renée
- Pickled Green Tomatoes from Culinary Adventures with Camilla
- Refrigerator Pickled Jalapeños with Herbs from Magnolia Days
- Refrigerator Pickled Radish and Turnips from The Girl In The Little Red Kitchen
- Refrigerator Pickles from Webicurean
- Sweet Pickled Cauliflower from Because I Like Chocolate
Slurp and spoon soup and a side dish
- Easy Garden Fresh Tomato Basil Soup from Neighborfood
- Savory Summer Kimchi from A Mama, Baby & Shar-pei in the Kitchen
Dive into divine desserts
- Easy (no machine) Cherry Cheesecake Ice Cream from Mama Bee Does
- Freeze 'em For Later Peach Berry Hand Pies from eating in instead
- Frozen Yogurt Covered Blueberries from Peanut Butter and Pepper
- Lemon and Blackberry Meringue Cakes from Happy Baking Days
- Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl
- Vegan Strawberry Ice Cream from Killer Bunnies, Inc
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