Peaches and Nectarines (and jams and marmalade and preserves). It’s going to be a Peach-palooza!

I recently posted about the early arrival of five pounds of peaches off our tiny, tiny redhaven peach tree.    I made a fantastic peach marmalade from that batch (will share that recipe soon).

But, The Hubs needed more fruit and jam.    So last weekend we were off on a foodie adventure, traveling forty miles to a great orchard:   Livesay Orchards.

After some free samples, we came home with the following:

  • Glo Haven peaches (a large “regular” yellow variety):  1/2 bushel
  • White County peaches (a super beautiful and super delicious white variety):  8 quarts
  • nectarines:  8 quarts
  • one seedless watermelon

We were tempted to buy some over-ripe tomatoes for freezing sauces, but I nixed that idea.   I was convinced I would have my hands full putting up all of this produce.

I feel another palooza coming on.   This time it will be peaches (and nectarines), not sweet potatoes.  🙂

I made LOTS of jam, marmalade, preserves, one pie, and froze a bit.

The first jam I want to share with you comes from one of my vintage cookbooks:    Farm Journal’s Freezing & Canning Cookbook which boasts “Prized Recipes from the Farms of America.”     This is one from my grandmother’s archives.   This book covers everything from basic recipes for preserves to canning meat.   (Seriously?   Someone is  selling new copies on Amazon for upwards of $100!   Mine is like new.   Does that count?)

I found a super easy and good recipe for peach honey here.

Peach Honey
From Farm Journal’s Freezing & Canning Cookbook with a few notes and updates.

1 large orange (This needs to be seedless, so I used a large organic navel orange.)
12 large peaches, peeled* and pitted and sliced

Quarter the orange but do not peel it; you might want to remove some of the pith.    Put the orange quarters and the peaches in a food processor.   I had to do this step in two batches.   Pulse until chopped.   Do not puree the mixture.

Remove to a large (2 quart)  measuring cup.   Measure fruit mixture.    You will need to add one cup of sugar for every cup of fruit.   For example, I ended up with 8 cups of fruit so I used 8 cups (OMG!) of sugar.

Place in a large saucepan or kettle.   Bring to a boil, stirring constantly, and then reduce heat to a simmer.

Simmer and stir often.

Cook approximately 20 minutes, or until of desired consistency.

Ladle into sterilized hot jars to within 1/8″ of jar top.   Wipe rims and add lids and rings.   Tighten.

Process in water bath for 10 minutes.   Remove from bath and let set undisturbed.   Listen for the pings that your jars are sealing.


*The best way to peel a peach is to submerge them in boiling water for about 30 seconds.

Blanch slightly.

Remove to a water bath and then they easily slip out of their skins.

Ice water bath.

I made this with both the white and red peaches.   I had some of the white peach honey this morning on some fresh Challah bread.   Delicious!   The cookbook states to “Try it on grapefruit or toast—makes winter breakfast taste like spring.”    Hmmm—I wonder how it would be drizzled across a slightly broiled grapefruit?

White peach and red peach honey (in my fairy garden).

Stay tuned for our Peach-palooza as I put up the rest of this bounty!

Also, please remember that the Colorado Wild Fire Bake Sale (hosted by Erin at Dinners, Dishes, and Desserts) starts today.      

Please click here to keep up with latest on the auction.

Don’t forget to check out my nutella cookies that will be up for sale!

Let the bidding begin.

And for just a preview of Peach-palooza—what’s coming up?

  • Peach Marmalade
  • Nectarine-Ginger Jam
  • Peach Muffins
  • An ugly stone fruit pie
  • And a blackberry breakfast bar thrown in for good measure!

Stay tuned!

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