The fragrance of fresh peaches reminds me of a beach holiday…
…of lying in the sun-baked sand, the cool sea breeze gently caressing my face, as I drift between intermittent afternoon naps and chapters of the book I’m reading, a cooler of fresh peach juice by my side. It reminds me of a lazy afternoon breathing in the salty sea air as the sand shifts between my toes, and enjoying an endless holiday with brilliant company.
Although it’s not exactly peach season yet (peaches are still not fully ripe in the stores), I couldn’t pass by the wonderful opportunity of buying some fresh peaches that a Peruvian lady was selling on the street.
It was a hot, humid night, and I had just finished my gym routine. Seeing the peaches on the stand calling out to me, I decided to buy them anyway because they were selling at a fantastic price, and decided I was going to make some peach jam over the weekend.
Last weekend’s successful try at Homemade Strawberry Jam gave me enough encouragement to try canning again.
Particularly since I had goaded myself all winter to make plenty of jams when Spring arrived, I wanted to stick to my resolution and attempt making all sorts of jams with the beautiful fresh fruits that Nature has ushered in with Spring.
As always, making jams and marmalade has a therapeutically soothing effect on my nerves, it calms me, enthralls me, and makes me focus on nothing but the present, the slight bubbling of the jam as it starts to thicken into a rich, orange-yellow colour, with twirls of peach-scented perfume wrapping up the kitchen as if it were a Christmas gift.
While the process certainly isn’t quick, it definitely teaches me patience, consistence, perseverance and constant watching over the jam I’m making, as with any other goal and project in life, which has to be treated with kindness and plenty of love, for it to bear fruits you are proud of and cannot help sharing with others.
HOMEMADE PEACH JAM (Makes 4 jars)
1) 2kg of fresh peaches
2) 1kg of sugar
3) 1 large lemon (to get lemon juice)
4) 4 sterilized glass jars
1) Wash and peel the peaches
2) Cut the peaches into small pieces, throwing away the seeds
3) Place cut peaches in a mixing bowl, and pour sugar over
4) Mix peaches with sugar and let it rest in the refrigerator for 1 hour
5) Pour peach-sugar mixture in a large pot
6) Add in freshly squeezed lemon juice
7) Cook on low heat, stirring continuously for 1 hour, or until jam reaches the desired consistency
8) Pour hot peach jam into sterilized glass jars and cap, then allow to cool before serving