Millions of Peaches, Peaches for Me

If I had my little way I'd eat peaches everyday
Sun soakin' bulges in the shade
- Presidents of the United States of America

Peaches are one of my favourite fruits. They are sweet, dribble-down-your-chin juicy, and refreshing. And right now, local Ontario peaches are in season!


I love them in all of their shapes & forms from tinned peaches that offer a taste of summer when eaten in the dark dreary nights of winter, to the fragrant, massive globes found in the farmer’s market these days. They are heavenly when ripe and sweet, but they are also quite delicious under a crisp buttery granola topping or piled thickly & tucked into a sweetened pie crust. And, of course, I love them in this week's gooey summery jam.

Every year I vow, "Never again!" after I wearily emerge from a steamy kitchen with burnt fingers in a haze of sugar and fruit. Jam-making is a tedious task. (Not sure if it's this troublesome for everyone, but it certainly is for me.) Every year, I feel like I spend hours prepping & chopping fresh fruit, sterilizing jars, counting out lids & screw-tops, and processing.

But all of that fatigue and weariness fades away when there is a row of gleaming mason jars sitting on my kitchen counter. I well up with pride seeing all those hours of chopping, stirring and processing translated into pristine, shiny jars of jams. Then when I open up a jar and thickly smear that sweet, sticky and fruity jam onto warm, crusty toast, I know exactly why I make my own jam. There is nothing like it.



I have been making this beautiful peach lavender jam for years. It is intensely peachy and slightly floral from the lavender. It's summer in a jar.

While, I have tried my hands at other jams: strawberry, mixed fruit and even apple butter, the jam I long for the most, is this really special peach lavender jam.

Ah, peaches.


Peach Lavender Jam

1 tbsp dried lavender buds (organic)
1/4 c hot water
5 c peaches (peeled, pitted and chopped)
2 tbsp lemon juice
7 c granulated sugar
1 pouch pectin

1. Soak lavender in hot water for at leat 30 minutes. Strain and reserve tea.
2. In a large pot, add peaches, lemon juice, lavender tea, sugar and pectin.
3. Cook until the mixture boils and bubbles.
4. Skim off scum.
5. Boil for at least five to ten minutes or until jam sets. (To test, place a saucer in the freezer. Drop a small dollop on the cooled saucer. If the jam gels and appears jammy, then you're done.)
6. Carefully pour into sterilized mason jars. Secure with lid and screw cap on (not tightly, but firmly).
7. Process jam in a large water canner for at least 15-20 minutes from boiling point(check your elevation and adjust your times accordingly)
8. Carefully remove jars from hot water, cool on a clean tea towel. Refrain from moving for at least 1 day.

A great source for all things canning can be found at the National Center for Home Preservation: http://www.uga.edu/nchfp/

...Read more

Summer in a Jar - Easy Peach Cake

I recently discovered canning or "putting up." My first foray into canning was went the peaches were sweet and fragrant. The purpose of canning seems romantic to me: taking what is the best of summer's fruits and vegetables and putting them into gleaming shiny jars to hold onto summer for just a bit longer. And when the days grow shorter, and the temperature is cooler, opening up a jar of preserves transports you back to the heady days of summer. That's why I wanted to can. Summer in a jar.

The kitchen was a mess but it was lot of fun. Ryan, my future husband, insisted that all this hot water and bubbling mess was dangerous and ordered me out of the kitchen while we processed the jams. In total, we made four half liter jars of peach lavender jam. It was sublime, sugary, and heavenly. In order to test the jam for doneness, we put the jam onto a cold saucer. If it the jam doesn't roll around the saucer, it will set and its ready. But we got carried away... We really liked the jam and kept putting spoonfuls onto the plate.

In the end, I should have read the recipe more clearly... the recipe called the jam "spoonable" which means it won't set. But we ended up using it over ice cream. It makes an excellent topping. Today, I found another use for this gorgeous summery jam... on top of a easy summer cake.



I was inspired by Martha Stewart's recipe found in the September 2007 issue. Ashamed, I didn't have any fresh fruit on hand but had alot of this gorgeous luscious jam. We had a dinner party to attend and I thought a simple summery dessert would be an appropriate offering to the host.

I am the worst baker but oh so well-intentioned. I have a tendency to overmix and the result is usually a baked hockey puck. However, this cake turned out beautifully. It was dead easy.


Inspired by Martha Stewart - Easy Peach Cake
1 1/2 c all purpose flour
2 tsp baking powder
1/2 tsp salt
3/4c sugar
1/2c whole milk
1/2c vegetable oil
1 large egg
5 tbsp peach lavender jam (or whatever peach jam you have)
1/4 tsp ground cinnamon
2 tbsp cold butter

(In case you're curious Martha lays down halved plums cut side up)

1. Preheat oven to 400 degrees. Butter 2 9 inch round cake pans.
2. Whisk together flour, bp, and salt. In a separate bowl, mix together 3/4c sugar, milk, oil and egg. Fold into flour mixture
3. Divide batter evenly between prepared pans, and smooth tops. Dot the batter with spoonfuls of jam.
4. Sprinkle cinnamon over top. Dot with butter. Bake until tops are golden, about 30 minutes. Cool and enjoy.


This cake wasn't meant to be saved, make it the day you plan to eat it.