Usually, I cook and can my Heavenly Peach Jam in early August. But for us, this year, our peach crop is still not completely ripe.
Our Spring was very wet, very cold and very late. Our Apple and Peach trees blossom in mid-May, but this year it was the first week in June!
Thus the Peach Crop is small and late. We have all the supplies that we need to make the Heavenly Jam, but it will be the weekend before I can even start.
It got me to thinking back to when my friend Emily lived next door. She would come over and the three of us would work, Dipping the peaches in boiling water for a minute, tossing them in ice water and then peel off the skin and then we would take out the seed, and chop the peaches.
Yes, Jack, Emily and I were a great team and the prep time went fast and we talked and joked and had fun. Below you will see some of the Jam we made together.
I sure miss Emily and I wish that she lived closer! Of course, she and her husband are expecting baby boy #2 any day now, so I don’t think she would be up for jam making.
So on Wednesday I will be preparing the peaches and setting the Jam to rest before cooking it up on Thursday and canning it.
The Recipe can be found HERE
A little aside, if you share this recipe, I am all for it, but please be sure to credit me. Recently someone “borrowed” one of my very own recipes and took credit for the recipe. For the first time in my 60 years, I felt bad. Perhaps it was because I’d worked hard to create that recipe. In any case, use whatever you would like and please don’t forget me!