It happens like clockwork every year, that moment when the first whisper of fall comes crashing in. The calendar may not have officially changed seasons yet, but the breezy winds, and cooler nights made their way to the Cape a couple of days ago. This has been the pattern for most of the 18 years I’ve been coming here. Of course, summer doesn’t disappear without a fight, especially back in New York City. I’m sure we’ll be swapping sweaters for swimsuits again next week, but right now my thoughts on this Easy Peach Jam.
Ripened Peach Crack. Fruits Flowers and Seeds - Biology Online. The ovary is what will develop/ripen into a fruit. Saclike outgrowths of the inner ovary wall. Once refrigerated, the peaches should be eaten or used in the next few days. Perfectly ripe white peach (Charlotte): patience well-rewarded. The juicy white peach above was slightly unripe and hard when picked. Four days later after its spa treatment between two linen napkins, the peach was a juice bomb of sugar.
The change in weather gave me a bit of a panic attack the other day. We’ve had some wonderful trips this summer, but all the packing, unpacking, on and off planes, means I missed a good deal of my local growing season. Translation: my cupboards are dismally low on home-canned goodies. Thankfully, I stumbled upon some incredible peaches at the farmers’ market in Provincetown this past weekend, proving the window has not yet closed on my canning opportunities.
Organic Peach Juice
When I first started making jam, I relied on Pomona’s Universal Pectin because I was weary of using copious amounts of sugar to thicken it. I also love to capture the pure fruit flavor without any cloying sweetness. That said, my thoughts on this changed a little this year. I still do recommend Pomona’s, especially if you’re diabetic, need to maintain, or just prefer, a low-sugar lifestyle.
There are other approaches to making jam, though, that you can consider.
Adding chopped, unripe, tart apples (sometimes called summer apples), is one method. These apples are high in natural pectin, and just a little apple, chopped up, goes a long way to helping thicken up your jam, allowing you to use a little less sugar (don’t get me wrong, you’ll still need a good amount). You can also try making your own apple jelly to use as a pectin base for your jam. This is Christine Ferber’s approach, and her jams are heavenly. I’m madly in love with her raspberry violet one, and stock up on it whenever I’m in Paris (I’ve yet to be able to find it here in NYC).
The last method, and one I’ve embraced this summer, is the very traditional method of adding almost equal parts sugar to fruit. It’s incredibly easy, and is cooked on the stovetop instead of my quick method which uses the microwave (a great recipe if you want to make jam in 15 minutes!). Don’t mistaken large quantities of sugar as a remedy for poor quality fruit. It’s still imperative to use super ripe fruit for the best taste.
I’ve experimented a lot with infusing fresh herbs, and new flavors into my jams. Rosemary with strawberries is a lovely marriage. A friend recently made a plum lavender jam that was incredible, too. When it comes to perking me up on a cold, grey, winter day, though, I crave a more simple, pure burst of summer to slather on toast, or stir into my oatmeal.
And so, today, I’m offering up an easy peach jam recipe. All you need are three ingredients—peaches, sugar and lemon juice.
A bit of patience is necessary too, but I’m taking that ingredient as a freebie, and not adding it to my count. A note about selecting your peaches—try to get freestone peaches, as the pits release easily with minimal coaxing from the tip of your thumbnail. Cling peaches work absolutely fine, but you’ll lose a little of the meat cutting the flesh from the pit. At this late point in the game, I say go with whatever peaches you’ve got, but thought I’d add that tidbit if you do have a choice when you’re at the market.
As for peeling the peaches, a very ripe peach usually sheds it’s skin easily. I get it started with the tip of a paring knife, and pull it away from there. If your skins are persistent, you can score them (cut an “X” in the bottom), and add them to a pot of boiling water for one minute, until the skins loosen. You’ll need to let them cool enough so you can handle them, before slipping the skins off. This means you’ll need more prep time for making your jam, but it’s not at all difficult—just plan accordingly.
The jams I’ve been making this summer, this one included, remind me a lot of Christine Ferber’s, in that they’re a little on the runny side when first made. They set up more, and thicken further once opened and chilled. Feel free to experiment if you want to dress the jam up a bit. I can see vanilla bean, lemon thyme, mint, or a hint of cinnamon being a lovely accessory to the peach’s natural flavor.
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Just Peachy Jam
makes 2 1/2 pints
Music Pairing: Jammin’ by Bob Marley
I must confess, I skip the hot water method when making this jam, and simply turn my jars upside down after filling and tightening the tops. The heat from the hot jam is enough to create an airtight seal (that popping sound is music to my ears), and the amount of sugar is enough to keep it safe, too. That is how my friend’s French mother has been making her jam for years, and so far no one has perished. Once opened, though, it does need to be stored in the fridge to keep it from spoiling. If you prefer to dot your “i’s” and cross your “t’s”, please do go ahead and process the jars in a hot water bath for 10 minutes.
2 1/2 pounds (1 1/8 kilos) very ripe peaches (about 9 peaches), peeled, pitted & chopped
2 pounds (1 kilo) granulated natural cane sugar
Freshly juice of 1 plump lemon
Place a small dish in the freezer. You will need this to test the jam for doneness.
Add the peaches, sugar and lemon juice to a deep stock pot. It’ll look lost in the pot, but you’ll need the space when it comes to a boil, trust me.
Bring the mixture to a rolling boil, over high heat. Use a wide spoon to skim the foam from the top. Don’t skip this step, or you’ll end up with a cloudy jam. It’s worth the extra minute or two of your time, I promise.
Once you’re done skimming the foam off, reduce the heat to a vigorous simmer (with bubbles constantly popping to the surface). Let the jam continue to cook until reduced by half, and thickened enough that it generously coats the back of a wooden spoon. At this point, you can start testing your jam for doneness. Remove the dish from the freezer, and drizzle a small amount on the plate. Tilt the plate sideways, and if it holds in place without being too runny, then it’s ready. The consistency will still be thin. Don’t worry it will thicken, and set up into a gel, as it cools.
Spoon the hot jam into clean, sterilized jars. Let cool completely before using.
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A More Convenient, Year-Round Dessert
There's a common thought that fresh produce reigns supreme – and certainly, in season when it's widely available and intensely delicious, it's worth using whenever possible. But frozen produce can be a lifesaver for busy moms. It's picked and frozen at the peak of ripeness, it's ready to use at a moment's notice, at any time of the year and – perhaps best of all – someone else did all the work to wash, slice and prepare it. That major save on prep time gives you at least an extra 10 to 15 minutes in this recipe. Your cobbler may need to spend that much more time in the oven, but since baking time is time you can use to do other things, it's an all-around win.
Total Time: 50 minutes | Prep Time: 5 minutes | Serves: 6 to 8 (makes 1 8-by-8-inch pan)
Crack Juice Instrumentals
Ingredients
- 4 cups frozen peach slices
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 large egg
- 1/3 cup unsalted butter, melted
Tip
The cinnamon in the crumble topping is a nice complement to the peaches, but other spices and flavors work equally well. In the fall, try 1/4 teaspoon each of ginger and nutmeg. For a more subtle flavor and beautiful flecks throughout the dessert, split and scrape 1 vanilla bean, using the seeds inside to flavor the peach filling.
Directions:
- Heat the oven to 375F.
- In an 8-by-8-inch baking dish, arrange the peaches. Sprinkle the lemon juice over them.
- In a large bowl, whisk the flour with the granulated sugar, salt and cinnamon.
- In a small bowl, crack the egg and whisk until blended. Fold the egg into the dry-ingredient mixture until the mixture is crumbly and evenly moistened.
- Use a large spoon or your hands to scatter the crumbly mixture over the top of the peaches.
- Sprinkle the melted butter over the cobbler.
- Bake the cobbler for about 40 to 45 minutes, until it bubbles at the edges and is golden brown on top. Let cool for at least 15 minutes before serving.
Tip
Ripened Peach Crack Juice Recipe
This cobbler recipe is very forgiving and easy to modify. Try it with fresh peaches and a reduced total baking time of about 25 minutes. It's also delicious with other frozen fruits, such as blueberries or cherries, subbed for peaches. If you have some frozen peaches but not enough for the whole recipe, try using what you have and supplementing with other fresh or frozen fruit, such as rhubarb or raspberries, to diversify the flavors.