easy peach preserves: summer fest 2010

There are a million other things I should be doing right about now. Like packing for vacation—we leave for Cape Cod in T-minus three days.

Or finishing my work before we pull out, so I can actually have a shot at rest and relaxation on this trip. At least as much as one can with two kids in tow.

But there's these peaches piling up, and this week is all about stone fruits on Summer Fest 2010 over at A Way to Garden. What better way to celebrate than with a simple, quick and, most importantly, easy way to make your own peach jam or preserves. 


It's no secret that I own a microwave. Honestly, it's like an invisible sous chef when it comes to melting chocolate and butter for frosting and brownies. It's also my secret weapon for jam making. Maybe there's a touch of nostalgia for some in slaving over a hot stove, stirring juicy fruits until they transform into a thick, rich, spreadable treat. I much prefer this hybrid version. It captures the season's best flavors, harvested locally, yet can be accomplished in a realistic time-frame for any busy lifestyle.

This jam is delicious. A word foodies seem to avoid like the plague. What is so wrong with stringing these nine humble letters together? It's a comforting word. The literary equivalent to fried chicken. Sure it doesn't evoke a sensory experience or image, but you know what, it certainly gets my attention, especially if someone I know uses it.

So there. You know I'd never lead you astray. Take my word for it this jam is damn delicious.


easy peach preserves

makes 2 pints

1/3 cup/1.65 ounces peeled, shredded summer apples

3 cups/14 ounces peeled, finely diced fresh peaches

2/3 cup/5 ounces sugar

Add ingredients to a microwave-safe glass bowl. Stir to mix well. Cook, uncovered, on HIGH for 6 minutes until boiling and bubbly. Carefully remove bowl using a kitchen towel or pot holders. Stir and return to microwave. Cook on HIGH for 8 to 10 more minutes, until thick and jammy. Transfer to clean, sterilized canning jars and process in a hot water bath, or store in a sealed jar in the refrigerator for up to one month.

*note: times are based on using a 1000 watt microwave.


So now it’s your turn: Have a recipe or tip that fits any of our weekly themes? Starting yesterday, for the next five Wednesdays,  you can contribute in various ways, big or small.

Simply leave your tip or recipe or favorite links in the comments below a Summer Fest post on my blog, and then go visit my collaborators and do the same.

The cross-blog event idea works best when you leave your recipe or favorite links (whether to your own blog or someone else’s) at all the host blogs. That way, they are likely to be seen by the widest audience. Everyone benefits, and some pretty great dialog starts simmering.

Or think bigger: Publish entire posts of your own, if you wish, and grab the juicy Summer Fest 2010 tomato badge (illustrated by Matt of Mattbites).


  • MrsWheelbarrow

    So cool, Jennie! I’ve often wondered about microwaves and jamming – thank you for taking away the mystery of it all. I have a big bowl of peaches asking to become something before we head to the beach for a week. Some are destined for the microwave.

  • Sharlene

    I’m always hesitant to make jam because of the time commitment etc. I’ve never thought of trying it out in a microwave! That definitely makes it easier on me. Plus, peach jam is my absolute favorite jam in the world. This is a definite must-try. Thanks so much!

  • Carolyn

    I’ve discovered your blog in the last month or so, and it’s now one of my favourites. Thank you for so many fantastic recipes. I have some peaches that aren’t as juicy as I would like, so this recipe comes in super handy.

  • Carolyn

    Someone ate the apple I had designated for this recipe, so I substituted a snack sized container of unsweetened applesauce. It worked fantastic and the jame thickened nicely!

  • Sunny

    I usually don’t leave reviews. However, after trying it, I had to. I made this recipe today and was quite surprised. It works great. My peaches were very over ripe, I used 6 fresh peaches from the area, 1 shredded gala apple, the sugar of course and I also added some lemon juice powder to add a kick. It had a lot of liquid before cooking, I was a little worried it wouldn’t turn out. I followed the time in the recipe and had to add about 12 extra minutes to that, cooking/stirring in three minute increments. And it turned out great! I can’t believe how easy this is!