Fall is coming!
Yeah, it's still August, but it's starting to feel a bit like fall around here. Some of my trees are changing color and losing leaves already. The hummingbirds are beginning to get fatter and there's a lot more of them around the last couple of days, something that usually doesn't happen for a couple of weeks around here. This morning when I let the dogs out, my glasses didn't fog up which means... dun dun dun...no humidity. Always a sign of fall around here.
How can this be happening already? Wasn't I just lamenting that late frost we had in March? Didn't I just get tomato starts to baby before planting in the raised beds? How does summer always go so fast?
Well, I'll tell you this- when you take a month-long break in the middle of the summer, you miss posting all those wonderful, garden-fresh recipes. The berry recipes. The cucumber recipes. The zucchini recipes. And I've definitely got a few of those to share with everyone. So, stay tuned if you still have some of your summer crops and fare!
And, if you still have any gorgeous and sweet summer peaches lying around, this is the perfect recipe for you. This makes a small but delicious batch of summer jam. You only need a couple of peaches and a handful of raspberries.
I love making jam. I never make big batches for canning or freezing, but that doesn't bother me. I'm usually the only one who eats jam around here. Jam is absolutely perfect for when you have overripe fruit lying around that you have no idea what to do with. By adding a sugar and a little lemon juice, you can extend the life of your fruit for a couple more weeks. And you can make jam out of almost any fruit you can imagine.
Note that I said almost. I don't want to see any of you out there making Watermelon Jam. Well, maybe, if you're adventurous 😉
I made this particular batch for my dad for when he came to visit. This batch made enough for 2 (12 oz) jars, and by the time my family had left, I have 3/4 of one jar left. The perfect amount for me, mwhahahaha.
The jam is also the most lovely shade of red, it's gorgeous 😍
My niece loved this jam, by the way. It's definitely kid-approved. In fact, my niece was at my house the day I made the jam. Well, right after, because the jam was cooling by the time the kids came over. My niece has to know everything that is going on, so of course she had to try the jam. And after her rave reviews, she had to make everyone who walked in the house try the jam as well, LOL. It was pretty cute.
There you go. Sweet and delicious jam made from end-of-summer bounties? Check. Kid-approved? Check. Keeps for a couple of weeks in the fridge? Check.
Now, go forth and jam it up! 😀
Ingredients (makes 24 ounces):
4 peaches, peeled and roughly chopped
2 cups raspberries
1 1/2 cups sugar
1 tbsp lemon juice
1. Combine all ingredients in a saucepan over medium heat. Bring to a boil, then lower heat to a simmer. Place a candy thermometer on the side of the pan. Simmer mixture, stirring occasionally, until mixture reaches 221º. This should take 15-25 minutes. Once mixture reaches temp, place a small amount on a plate and place plate in freezer. If mixture gels together after 1-2 minutes, the jam is done. Remove pan from heat, and allow to cool completely before storage. Keeps up to 1 month in an airtight container in the fridge.
*Note* The simmering time should break the fruit down completely, but if not, you could take an immersion blender to the jam to break down the fruit after it's done cooking.
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