August is peach month on the farm. Did you know there are over 200 varieties of peaches. The peach contains vitamins A, C, B1, B2, B6, and minerals such as potassium, phosphorus, magnesium, calcium, sulfur, chlorine, manganese, copper and iron. Peaches are wonderful for snacking, canning and cooking throughout the year. Enjoy these delicious recipes from one of our favorite crops. See you on the farm.
(inspired by Martha Stewart)
8-10 WHFF freestone peaches, peeled, halved, pitted and diced
3 C granulated sugar
1TBSP + 1 tsp fresh lemon juice
½ tsp coarse salt
Working in batches, pulse peaches in a food processor until chunky. Transfer to a small saucepan, and add sugar, lemon juice, and 1/2 teaspoon salt. Bring to a boil, stirring frequently. Boil, continuing to stir, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a spoon when lifted, about 12 minutes. Allow to cool. Unsealed jam should be refrigerated and consumed within a week. Otherwise, can and seal as instructed by canning directives. Enjoy!