Adventures with Peaches: pt. 1

Project number one:
Transforming a freezer full of peaches into Jams and Pies!
(Dedicated to Mom and Dad for all their help)


Admittedly, peaches are my favourite fruit. Their bright peachy colour, the soft fuzzy skin, and when ripe, sweet and juicy. I spent many a day this past August, in hesitation, before calling my mom and asking, or perhaps begging her, to go around to the local farmers market to pick me up $50 worth of peaches. And though I don't know what the final cost was, she certainly cleaned out the area in peaches this summer! One look into the downstairs freezer, revealed many endless bags and containers full of peaches. I wish I could have a small window into the past, to watch mom and dad, in the kitchen over countless hours, peeling, cutting, soaking and munching away on fresh local peaches. They certainly earned a fresh pie or two! Needless to say, it is now mid-December, it is time to return the freezer back to my parents.


First: Doing the research, finding the recipes, and preparing.


To begin, pies.
There is something so beautiful about making pies. One can't help but to slow down and feel connected to the process. Though, it must be said, I have yet to find a recipe for the crust. I wonder how professionals are able to make such good crusts? What's the secret?


My intent with the pies (and the jams too) is to emphasize the true flavour of the fruit. Not so much the sugar that is added. For it is the peach, in all its splendor, that one should celebrate both in eating and in mouth. I located a simple recipe in "The Joy of Cooking", and though it calls for sugar, will replace with honey. Who says you can't bend the rules in recipes?

Peach Pie (from the Joy of Cooking)

Serves 8

Flakey Pastry Crust

2.5 pounds sliced peaches (about 5 cups)

combine with:

1/2 -3/4 sugar (I used honey and about 1/4 cup)

3 Tbsp cornstarch

3 Tbsp lemon juice

1/8 tsp salt

Let stand for 15 minutes, stirring occassionally.  Pour into the bottom of the crust and dot with 2-3 Tbsp butter (optional).

Brush the overhanding edge of the bottom crust with cold water. Cover with a lattice or top crust, then seal the edge.  Bake  the pie for 30 minutes at a temperature of 425F . Reduce heat to 350F for about 25 more minutes until thick juices being to bubble through the vents. Let the pie cool on rack almost completely before serving.

Once the pie portion is complete, onto the jamming and canning!


Though I have made jams in the past, again the struggle is not drowning out the flavour of the fruit. Last jam session, many years back included strawberries with what felt like I was adding a sack of sugar per batch. This could be my own mistake of following the recipe on the box of a pectin container....so really, what am I complaining about? Again, I have decided to go with using honey as opposed to sugar, and have located successfully a recipe which actually, and surprisingly calls for honey! Hurrah, thank goodness there are books out there that aren't just reliant on sugar as a means to all baking! The jam portion of the plan looks to be the easy part, learning to can is going to be the over arching learning experience here. Apparently past canning experiences appear to be rather foggy to nonexistent. How did I get the jam into the jars? Must have decided working with glass jars too risky and left that detail up to mom. Now vital life skill is missing in a time of need. No need, there is still time to learn. 


Reading an old cookbook, perhaps the preserving bible, entitled "Stocking Up", the author makes canning sound simple. What could go wrong right? Hrm, this calls for having a back-up coach, my mom, to bring a watchful eye to the process, perhaps giving tips on how not to invite spontaneous exploding jars! This all is becoming rather exciting...perhaps I shall even wear goggles. (for fashion purposes....of course)

Recipe for Peach Jam (from Stocking Up)

Yield: 10 6oz jars

4 pound fresh ripe peaches (about 4 full cups)

1/4 cup fresh lemon juice

1 package powdered fruit pectin

2 cups mild-flavoured honey

Wash, peel and remove pits from fresh peaches. Chop or coarsely grind, blending with lemon juice. Place fruit in large 6-8 quart saucepan.  Add pectin and mix well. Place over high heat, bringing to a boil, stirring often.  When fruit is boiling, slowly stir in the honey, blending well. Continue to stir, and return to a full rolling boil. When boil cannot be stirred out, boil for 4 more minutes.  Remove from heat. Stir and skim  for 5 minutes to cool slightly. Pour into prepared glasses, allowing 1/4-1/8 inch space from rim.