Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
My new favorite flavor combination, plus what to do with those peels and pits.
A small batch refrigerator peach jam scented with lavender buds
A very simply peach jam to showcase the lovely fruit from an adopted Masumoto peach tree.
A peach of a post on making 5 lbs of summery peaches go a long way! Recipes for Peach Jam with Star Anise using homemade apple pectin plus Bourbon Peach Skin Butter and Peach Skin Syrup.
These fresh peach preserves get an extra flavor boost with the addition of vanilla and fresh summer basil.
Food for the gods...or at least a special occasion. This stuff has taste for everyone and pretty easy to can up too. Almost sugar free as well!
A late summer jam, perfect for using up the last of your peaches.
Tomato Jam: It’s savory and it’s sweet, it’s spicy and it’s sublime. Smear it on a grilled cheese it’s like having a toasty grilled cheese with a steaming bowl of tomato soup, all in one.
Vineyard peach has been planted in the vineyards since the XVIIth century to alert their owners of the mildew attacking precious vines. This peach with incredibly coloured flesh is juicy, tangy and perfect for flavoursome, beautiful jams.
Getting back in the canning groove with an old favorite.