Ingredients:

• 8 cups peeled, pitted, and roughly chopped peaches
• 3 TBSP fresh lemon juice
• 1 TBSP apple cider vinegar
• 5 cups sugar*
• ½ tsp. Lemon zest
• ½ tsp. Freshly grated ginger
• 3 TBSP powdered pectin
• 2 jalapeno peppers
• 1 poblano pepper

Directions

1. Place a small bowl in freezer for checking jam’s consistency later.
2. Blanch peaches 30 – 50 seconds in boiling water
3. Transfer to a bowl of ice water and pull the peels off the peaches, remove seed, and roughly chop peaches.
4. Boil to sterilize jars and lids in a large large stock pot of water. Using canning tongs, remove the jars to a clean dish towel to dry. Keep the stock pot of water on low heat so is ready for sealing jars later.
5. Add peaches, sugar, lemon juice, cider vinegar, lemon zest, ginger, and pectin to a large pot. Stir to combine, and let sit for 10-15 minutes.
6. Remove stems and seeds from jalapenos and poblano peppers. Chop in a food processor until fine
7. Add the chopped peppers to the pot with the rest of the ingredients, and place over high heat. Bring the mixture to a full boil, and let cook for 10 minutes, stirring occasionally to keep the bottom from scorching. As the mixture boils, skim off any foam that appears on the surface.
8. To test the jam, spoon a small amount onto the saucer that’s been chilling in the freezer. If the jam sets up to your liking, it’s done. If it’s too loose, cook a few minutes longer and test again.
9. Carefully ladle the hot jam into your clean jars leaving about 1/4 inch of head room in each jar. Once the jars are filled, wipe the rims with a damp towel to ensure a clean seal, and screw on the lids.

At this point you can turn the jars upside down for 5 minutes (this is my preferred method) & then turn upright, listening for the “pop” & bump in middle will not flex to ensure a seal. Or return the sealed jars to the stock pot of boiling water, process in the water bath for 6-8 minutes. Remove the jars and set them carefully onto a clean kitchen towel. Let sit at room temperature, undisturbed, until completely cool. Jars that are properly sealed can be kept in a cool dark place for up to a year.

If a jar or two don’t seal, just place in refrigerator for consumption. A good reason for a gathering!

Ingredients:

• 6 cups chopped fresh peaches (see instructions below for easy peel removal)
• 5 – 5” sprigs rosemary
• 4 ½ cups sugar
• 5 TBSP pectin for low or no sugar added preserves
• ¼ cup Lemon juice
• ½ tsp almond flavoring

Directions

1. If canning: bring a large stock pot of water to a boil and cook clean jars (I like ½ pint size) and lids to sterilize them.  Using caning tongs, remove the jars to a clean dish towel to dry.  Keep the stock pot of water on warm for sealing the jars. 
2. Place a small bowl in freezer so you can check the preserve’s consistency.
3. Prepare Peaches:  Blanch in boiling water for about 1 minute, then transfer to a bowl of iced water. Slide the peels off, remove the pits, and roughly chop.
4. In a small bowl mix together the pectin and ¼ cup sugar
5. Pour the peaches, rosemary sprigs, 4 cups sugar, pectin mixture, and lemon juice in a large pot.
6. Bring to a rapid boil and stir for 5 minutes. Test for desired “gel” by placing a small amount in the frozen bowl.  If it doesn’t set, add 1 TBSP pectin and boil an additional minute.
7. Fish out the rosemary sprigs, carefully ladle the hot jam into you clean jars (a canning funnel is a big help) leaving about ¼ “of head room in each jar. Wipe the rims with a damp towel to ensure a clean seal, and screw on the lids. 
8. Return the sealed jars to the stock pot of boiling water, lowering them in carefully with canning tongs, and making sure the water is deep enough to cover the jars completely.

Process for 6 – 8 minutes.  Remove jars onto a clean kitchen towel.  Let sit at room temperature, undisturbed, until completely cool.  Ball brand jars will make a “pop” sound and the center bump should no longer flex when pushed down letting you know the jars have been sealed.  If any jar doesn’t seal, store in the refrigerator and use in 6 weeks or so.  Jars that have sealed can be stored in a dark cool place for up to a year.

Ingredients:

• 1 pie 9 “ shell, baked and cooled
• ½ cup Water
• 2/3 cup white sugar
• 3 Tbsp Cornstarch
• 1 Tbsp Butter
• 1 tsp almond flavoring
• 8– 10 fresh peaches, peeled, pitted and sliced (the more the merrier!)*

Directions

1. Stir together sugar and cornstarch in a small sauce pan.
2. Chop 2 of the peaches
3. Add water and butter and heat on medium to high heat.
4. Once the mixture comes to a boil, add the 2 chopped peaches, almond, vanilla and nutmeg.
5. Remove from heat and cool. Arrange 1/2 slices in the pie shell and spread 1/2 sauce evenly over the peaches. Repeat with remaining peaches and sauce.
6. Chill in fridge for 3 hours. You can “up the experience” with a dollop of whipped cream when serving.

*I have been known to leave the peels on – especially Zenner’s peaches as they are defuzzed.