Who doesn’t love a sun-ripened fresh peach?

Whether it’s grown in Georgia, the land of peaches, Michigan or California, there is nothing sweeter for those late summer’s days.

I’ve been grabbing peaches out of my refrigerator multiple times in the past couple of weeks, and I haven’t eaten a single one. Chosen for their vibrant coloring, I used them for staging shelves, centerpieces, and tabletops simply because they “coordinated” with the other summer accessories so well! Surely you also, have used peaches as “art”…or am I really the only person who thinks that way???!!

There is no need to answer,…

Using peaches to add a pop of orange to my display in the kitchen cupboard, I took photos quickly, pleased with how it looked, then back to the refrigerator they went. There is no need to abuse or misuse “free help”. When I’ve photographed everything I can think of, I may consider making a small batch of Peach Preserves.

An antique cupboard filled with Summer-fresh decor, and yes, those are real peaches!

When your styling is finished, pull out that old Betty Crocker Cookbook and let’s choose a recipe, one that will let us eat peaches all winter long.

Find a recipe for jam, jelly, juice, and preserves, or perhaps a peach pie. You won’t need a recipe to know to top that pie with ice cream, and a sprinkle of cinnamon, for a Sunday afternoon’s treat.

Betty Crocker would like this recipe:

Peach Preserves

Preserving Summer's Peaches, to enjoy all year

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Side Dish, Snack

Cuisine American

Servings 6

Equipment

1 heavy skillet nonreactive
1 stovetop
1 potato masher
1 spoon
2-4 1/2-pint mason jars with lids

Ingredients

1 C. sugar
2 tsp fresh lemon juice
1/4 tsp vanilla extract
2 cloves
4 large, ripe peaches, pitted and coarsely chopped about 2 pounds/ no need to peal

Instructions

Put the sugar, 2 tbs. of the lemon juice, vanilla and cloves in a heavy nonreactive skillet. Cook over medium heat, stirring occasionally, until the sugar dissolves, about 5 minutes.
Add the peaches to the skillet and stir once to coat. Raise the heat to medium-high and bring to a visible simmer. Cook, stirring occasionally, until the mixture is thick and jam-like and the peaches are very soft. 15-20 minutes, depending on ripeness of the peaches. Check the pan midway, you may need to lower the temperature to medium if the mixture starts to brown.
Crush the peaches with a potato masher, until most of the mixture is smooth and there are only a few chunky pieces left. (The longer the mixture cooks, the thicker the jam will be after it cools.) Remove from the heat, stir in the remaining 2 tsp. of lemon juice, and let cool begore refrigerating. Cool completely in the refrigerator before using. Discard the cloves before serving. The jam will keep in the refrigerator for up to 2 weeks.

Notes

This is also a low-sodium item.

I assumed mason jars would be needed, as it would be a sweet little gift for a friend or neighbor, tie a thin ribbon around the lid and add a note or recipe on a tag.

Peach Preserves can be kept in a small bowl, if it’s just for you and your family, recipe makes 2 cups, or a bit more.

Keyword peaches, preserves, fresh, fruit, quick and easy, vegan, gluten free, low fat

I like my peaches firm, newly picked, and although they’re not soft or juicy yet, this is how they tasted when I climbed my grandma’s peach tree and picked my own! Second to peaches from the tree, would be apricots…. love!!! I’m not into apples, except when I make my husband apple pies for every birthday, party or celebration he can think of, it’s his favorite. I like that he loves my pies!

I think it’s time to go to the Amish Farm Market, and see if they have peaches by the 1/2 bushel, preserves sound amazing to me.

Let me know if you try this recipe, and how it turned out…. would love to hear from you!

Happy late summer, soak it all in, it seems to be moving by quickly…

xx,