When Clarke and I bought our home, this scraggly peach tree came with it. We didn’t think it would survive our first few months in the house but Clarke and his mom trimmed it back for the winter. But come summer, lo and behold a bounty of peaches were growing in our backyard! The first summer we were novice peach farmers and lost many to the bugs and birds and critters and compost pile. This summer, my cooking partner Jen offered to help me make peach preserves from her family’s recipe. The peaches began to drop in earnest last week and after Judy came up and picked what she could use, I set to rescuing the remaining peaches before they fell victim to the peach vandals again this year.
We set to peel that pile of peaches (yes, we used them all!) with the advice of my favorite food blog, Our Best Bites and their timely tutorial on peeling peaches. Four cups of peaches into a crumbly-topped cobbler:
And the remaining 20 (!) cups of peaches (and 15 cups of sugar) into the pot for peach preserves.
After some cooking and much stirring, we had a very full pot of boiling peaches which thankfully boiled down quite a bit before we poured them into the jars.
Peach preserves anyone?