I can’t believe that we leave Delaware in 20 days. My son and I have been trying to soak up as much Delaware as we can over these last few weeks. We saw Panic! at the Disco at Firefly,
have been drinking in the quaint beauty and history that is Dover,
tackled Go Ape,
and simply enjoying the fruits of Cam’s culinary arts camp.
I have also been visiting my favorite farm markets for Delaware produce. We have been enjoying the last of strawberry season, blueberries, and now peaches. Ahh, Delaware peaches! Here’s a reminder of the wonderful taste of Delaware peaches that I can take with me…(I first posted this recipe 2 years ago today!)
from Canal House Peach Jam by Melissa Hamilton and Christopher Hirsheimer
12 large ripe freestone peaches (locally grown)
2 tablespoons fresh lemon juice
3 cups sugar
1 teaspoon kosher salt
Sterilze the jars – heat the oven to 250F. Wash the jars and lids in hot, soapy water and rinse well. Heat in the oven for 10 minutes. Note: After the 10 minutes, I leave them in the oven with the heat off until ready to use.
Using the tip of a paring knife, score an X in the bottom of each peach. Working in batches, cook in a large saucepan of boiling water just until skins begin to peel back where cut, about 1 minute. Using a slotted spoon, transfer to a bowl of ice water; let cool.
Peel and cut over a medium bowl into ½”-thick slices to collect juices.
Combine peaches with their juices, lemon juice, sugar, and salt in a large saucepan.
Let stand, tossing occasionally, until peaches release their juices and sugar is dissolved, about 1 hour.
Bring peach mixture to a gentle boil over medium-high heat (you want slices to stay intact). Reduce heat and simmer gently, skimming foam from surface as needed, until peaches are translucent, juices are reduced by half, and a candy thermometer registers 220°, about 20–25 minutes.
Carefully divide jam among half-pint jars, cover, and chill 12 hours.
DO AHEAD: Jam can be made 1 month ahead. Keep chilled.