Peach Jam

I love peaches and peach jam is the perfect way to preserve that fresh picked flavor.  I find that peach jam can be too sweet especially with hand picked peaches but that is fixed easily by adjusting the sugar.  Adding cinnamon and ginger makes this jam special and when I defrost a container in January, it is fresh and tasty. The jam defrosts nicely in the refrigerator without any changes to the texture.

Peach Jam

About 4 pounds fresh peaches

¼ cup lemon juice

3 - 4 cups granulated sugar depending on the sweetness of your peaches

if you would like a spiced peach jam add:

2 cinnamon sticks or 2 teaspoons ground cinnamon

4 ¼ pieces cut from fresh ginger or 1 teaspoon of ground ginger

adjust spices to your tastes

Peel peaches, pit, and cut into chunks or rough process through the food processor for a smoother jam.

You can at this point boil water, prepare and ice bath, cut an x in the bottom of your peaches and run them through the boiling water then to the ice bath and you should be able to slip the skins off.

I prefer to peel the peaches with a knife close to the skin.

In a medium saucepan, stir together peaches, sugar, lemon juice and spices if using.

Bring peaches to a boil and boil until thickened and the jam is set.

Skim foam as needed.

Place in freezer containers or glass containers for the refrigerator.

You could can the jam at this point.

Ready for the freezer

Peach Bread

When I have a peaches that got pushed to the back of the fruit drawer in the refrigerator and they are too soft to eat out of hand, I make a peach bread.  This is a lovely textured loaf with a subtle peach flavor.  It is especially good as toast with peach jam!  .

Peach Bread
Makes 1 1 pound loaf

1/2 cup rolled oats
2 tablespoons water
1 egg
1 cup whole wheat flour
1 cup bread flour
3 tablespoons wheat germ, miller's bran,  or 10 grain flour
1 teaspoon salt
1 tablespoon butter, softened
1 tablespoon honey
1 cup peeled, pitted, chopped peaches
1  teaspoon ground cinnamon
3/4 teaspoon nutmeg
1/4 pecans if you would like
2 teaspoons active dry yeast.

Bread Machine
Place all ingredients in bread machine pan and set to dough mode if you are shaping your own loaf or set to the bake mode if you are cooking in the machine pan.

Stand Mixer
Place yeast and water in the bowl of stand mixer and let stand for 5 minutes.
Add egg, peaches, butter and honey and mix until combined.
Add the remaining dry ingredients, and nuts if you are using.
Change to your dough hook as soon as your begins to machine strain.
Knead dough for 10 minutes and move to a large oiled bowl covered with plastic wrap.
When dough has doubled in size about 1 hour punch down and let rise again.
After the second rise shape dough, give your dough a few kneads on a floured board then shape into an oblong shape to fit your bread pan size (9x5x3 or some variation).
Cover with a lint free towel and put in a warm place to double.
Preheat oven to 350 and bake for 30 minutes until bread is light brown and sounds hollow.