The easiest way to peel peaches is to dip them into simmering water. This loosens the skin so it peels off easily.
In late August and early September, local peaches finally show up at the Farmer's Market in our neighborhood. What better way to preserve the bright flavor memories of summer while looking forward to the deeper, richer flavors of autumn than by making a spiced fruit jam? This peach jam is absolutely delicious on biscuits and in peanut butter sandwiches, and would make a wonderful addition to barbecue sauces and tofu marinades and glazes.
Makes approximately 12 8 oz. jars
Spiced Peach Jam
8 cups peeled, pitted, chopped and slightly mashed peaches (11-14 peaches)
4 tablespoons fresh lemon juice
6 tablespoons powdered fruit pectin
7 cups sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
zest of 1/2 lemon