First off, sorry it’s been a minute since I last wrote in here. Life has given me it’s share of ups and downs over the last several weeks and that hasn’t allowed me the time to write in here, but I feel like the dust is pretty much settling.
So, last week, I went on a day-trip with my mom to her hometown of Orangeburg, South Carolina to visit a few relatives. (I’ll keep my opinion of the “‘Burg” to myself…) Anyways, on the way back to Atlanta, we stopped at Sara’s Roadside Stand in Trenton, S.C., which is a quaint little town about 15 or 20 miles northeast of Augusta. They’re particularly famous for the pecks of fresh peaches they sell that are picked right from their acres of peach orchards.
This is the peck that I got. They were picked fresh earlier that day. I had 28 peaches (well, 30 originally, but 2 of them went bad while I let them ripen.) and I decided to use half to make some “Peach Cobbler” Jam and froze the other half to make some *actual* Peach Cobbler at a later time.
The peaches peeled. They looked so great and succulent like this. Also, let me tell you, the “boil, shock, and peel” method for peeling peaches is awesome and so quick!
The sliced peaches that I froze. I tossed them in lemon juice and sugar to help keep them fresh and then just put them in a freezer bag and I’ll thaw them out when I’m ready to use them. Maybe I’ll justify the money I spent at Room & Board and Crate & Barrel for my dinette set and actually have a dinner party and serve Peach Cobbler as dessert…
And here’s the Peach Cobbler Jam in their jars! And at one of my Instagram followers/High School Classmate’s request, I posted the recipe below. Keep in mind that this was experimental, and there’s room for slight tweaking, but I’m pretty satisfied with the result for now.
PEACH COBBLER JAM
What You’ll Need:
- A dozen 8 oz. mason jars, sterilized
- 7 cups (approx. 14 whole) ripe peaches, peeled and finely crushed. (A: I recommend the “boil, shock, and peel” method for peeling peaches, especially if you have a large amount like this and B: clean hands are a cook’s best tools)
- 1/2 cup freshly-squeezed lemon juice (about 3-4 lemons)
- 1.75 oz. pack of fruit pectin
- 5 cups of white sugar
- 1 lb. box of brown sugar (I used dark, but I think light would be fine too)
- 2 tbsp. cinnamon
What You’ll Need…To Do:
- First off, make sure your jars and lids are properly sterilized. Save the pot of water for later. (BTW, you don’t need one of those canning pots to do this. It’s just a waste of money.)
- Also, in advance, combine the sugars and cinnamon in a big bowl and set aside.
- In a pretty-big pot, Combine the crushed peaches, lemon juice and pectin and bring to a boil.
- Add your sugar and cinnamon mixture, combine, and bring to a “violent” boil for about 2 minutes, while stirring constantly to prevent burning.
- Remove pot from heat. When the bubbling settles down, a layer of “foam” will form on the surface. Skim this foam off.
- At this point, your jars are ready to be filled and sealed. Fill them, seal them, and place back in the pot of water used to sterilize the jars and lids earlier and boil them on high heat for 15 minutes. Turn off the heat, but then let the jars rest in the water for an additional 5 minutes. Remove all the jars from the water and let them all cool and seal. If the “button” on any of the lids haven’t “popped” down within 24 hours, just keep that particular jar in the fridge. Those where the lids have popped down are shelf-stable.
And you have just made delicious Peach Cobbler Jam! Enjoy on biscuits, toast, croissants and more!