A few weeks ago I got a good deal on peaches from Clarkdale, and made peach jam for the first time. It’s not great, but it will serve its purpose, which is to distract me from the strawberry jam (I made ONLY eighteen jars, and I’m afraid I might eat it all by January).
Tom asked if I was going to can peaches in syrup again. For the past two years I’ve canned peaches and I was pretty unhappy with them. The flavor was fine, but the texture was awful. The fruit may have been overripe, but for whatever reason, the peaches were stringy and fell apart. I swore I would swear off peach canning forever, but that made Tom sad (he likes to eat them on vanilla ice cream with homemade granola), so I decided to try again. Continue reading