Although Palisade Peach season is coming to an end, I’ve finally been settled enough to really start enjoying the awesome local produce.
Last week, I made three batches of peach jam.
My first batch I used low sugar Sure-Jell. I’ve only ever made berry jams so this one turned out too chunky at the end (although I think it’ll really taste great on waffles).
The next batch, I used Pomona’s Pectin. This pectin uses calcium to gel, not sugar like most pectins, so you can use smaller amounts. For my first batch, I decided to only vary one thing at a time and just softened the peaches on the stovetop a bit before adding the sugar, lemon juice and pectin although I still stuck with about two cups of sugar.
This batch turned out at a much better consistency so for my final batch, I cut the sugar down to 1 cup and cooked it again.
Then this week, I decided it was time to make pie. I really really love pie.
Peaches and cream pie! I had a slice on my way to school this morning. It is delicious.