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.
HOW YOU CAN JOIN IN SUMMER FEST:
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).