I AM going to post the white bean soup recipe, promise. But first, because summer is waning and peaches won’t be with us much longer, I think you need to know about this jam. I made it two weeks ago and I wasn’t expecting anything special. It’s just peach jam after all. JUST PEACH JAM!? HA! How foolish I was.
It’s so deceptively simple that you’re not going to believe me until you make it yourself. The key is in how you cook it, so pay attention to that part.
Old Fashioned Peach Jam
4 c sliced peaches (I left the skin on)
4 c sugar
1 T lemon juice
Obviously you could use more peaches and sugar to make more jam, as long as you follow the same ratio. And actually, I think you could skimp on the sugar. It is a particularly sweet jam. Or preserves. Can someone please explain the difference between jam and preserves? To me they are one in the same.
Okay, now. To prepare:
In a heavy bottomed pan/pot (I used my short all clad stock pot), bring all ingredients to a simmer and cook over low heat until peach slices are translucent. This is the key. It seems like they are never going to turn, but they will. It took at least an hour when I made my first batch. Then, and only then, turn the heat up and boil the jam (stirring v. frequently to avoid burning) until both peaches and syrup fall off your wooden spoon as one unit. And then you’re done! You can process jam in small jars for gifts or dump it all into a big jar and stick in the fridge so you don’t have to share one drop.
I’ve been enjoying ours on pretty much everything, including spoons. But it seems to be particularly delicious on leftover toasted ciabatta. Note: you must be sure that every square cm is first covered in butter BEFORE applying jam. This will guarantee maximum enjoyment.
Recipe was the fruit of a quick google search that lead me to Cooks.com. I chose it because it seemed the least fussy (no peeling and mashing and marinating the peaches), and it turned out to be revelatory.