“My Three Peaches – Refrigerator Jam”

“My Three Peaches”

“My Three Peaches Refrigerator Jam”

 I started out with more than three peaches mind you. I started out with a whole bowl full of perfectly tree-ripened peaches as a matter of fact. Some of the peaches were for various photo shoots I have been styling….but in the end there were three peaches left over….for me.  They sat a round for a few days on my kitchen counter. I was much to busy so I just ignored them almost until the point-of-no-return.

Wanting to save these beautiful golden orbs tinged with reddish-pink for a bit later , I quickly made a (sorry reader!) no-real-recipe “Three Peach Refrigerator Jam”. But I will share what I did to prep the peaches & the ingredients I used, as well as the steps to cook and jar. Anyone can do it…you really can’t go wrong. Try it, you will see.

What I discovered is that it is lots of fun to make one jar of refrigerator jam that will keep for weeks chilled. There is no pressure to get out all the canning accoutrements, no fear of death from eating a badly processed jar of fruit, no lengthy time spent, just the simple pleasure of taking a few pieces of fruit to savor later in a new form.

Here is what you will need for approximately 1 pint of peach jam:

3 very ripe, sweet peaches

about 2/3  cup sugar

a long strip of lemon peel

1/4 cup water or juice

2 Cardamom pods

a pinch of red pepper flakes

1 tbsp balsamic vinegar

First things first:

1. Let me show you how I very easily peel peaches.

Bring a pot of water to boil. Cut an “X” in non-stem end of peach. Add to boiling water for 2 minutes. Remove with slotted spoon.

Plunge peaches into ice water & leave for a few minutes.

Use your fingers to peel back peach skin. Skin slips right off.

2. Cut peaches into slices or chunks. Place in a heavy saucepan. Add  sugar, lemon peel, water or juice &  cardamom pods.

3. Bring to a low boil over medium heat. Stir often. Simmer until fruit is softened & mixture starts to thickened. About 20 minutes.

4. Stir in a pinch of red pepper flakes & balsamic vinegar.

4. Simmer peach mixture for another 8-10 minutes, stirring often. Mixture will darken to a deep amber color & thicken. Remove from heat.

5.  Spoon hot peach mixture into a glass jar & cover with a tight-fitting lid. Allow to cool at room temperature before storing in the refrigerator.

That is all there is to it. Now, as luck would have it,  within a couple of days of making this jam I had a photo shoot where I needed to make some biscuits. Quick, fluffy, light, airy homemade biscuits! Ahhh, my freshly made peach jam & hot buttery biscuits were a match made in culinary heaven!

“Living Life One-Bite-At-A-Time”

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15 comments

  1. I still remember your strawberries in a jar. Now I have some in freezer too. This is too good to be true as I’m always wondering what to do with a few peaches and the chili pepper and balsamic naturally make everything taste a little better. (I’m jealous of your porch, one day I’m going to move).

  2. I’ve never made refrigerator jam. Looks wonderful and sounds simple too. Quite a bonus given my lack of motivation to stand in a hot kitchen these days!!

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