Every time I think about peaches a certain song immediately pops into my head and usually stays for too long. Who can complain when you're biting into a ripe, juicy peach though ;)
I'm going to can some peach jam this year, but this was actually made last year at the very end of peach season so you get this one first! The skins were left on to add some fiber and texture, but feel free to peel your peaches (after a quick dip in boiling water) if you so desire.
Peach Vanilla Freezer Jam
adapted from Confessions of a Tart
yield: 3 jars
This jam is perfect on a biscuit, cheese platter, almond butter & jelly sandwich, stirred into yogurt... you get the idea!
5 1/2c thinly sliced peaches (peeled if you prefer)
1/2-3/4c packed brown sugara
juice of 1 lemon
1/2t vanilla extract
1/4t almond extract
seeds scraped from 3 vanilla beans
Add all ingredients to a medium bowl and stir until the sugar dissolves. Refrigerate for 1-2 hours (or overnight).
Transfer fruit to a heavy-bottomed sauce pan and heat to medium high. Bring to a boil, then reduce to low and gently simmer for 15-20min or more until jam has thickened. Try the nudge test with a chilled plate to test if it's done.
If you want a chunky jam, you're done! If you'd like a smoother jam, transfer (all or a portion) into a blender and process until it has reached your desired consistency. Spoon into jar and freeze (for quite a few months) or refrigerate (for a few weeks).
Now, who's got a killer recipe for peach pie??