A honey-sweetened jam made with summer raspberries, fresh peaches and Gewürztraminer white wine for a bit of added complexity and fun.
Too much to do. I’m desperately trying to fit in as much as possible into the last weeks of summer. Suddenly it was here, and I wasn’t ready for it. Where did the blueberry-picking season go to? Where have all the raspberries gone? Did they run off while I was gallivanting in Pennsylvania? Did they sneak under the rug while I pulled tomato blight leaves from plants and cursed the number of weeks left that I needed to keep doing it?
Wherever the summer has flown away to, one thing is certain, I have 17 days to go until the kids go off to school, and I’m packing them full of all the things I said I would do and haven’t yet, like homemade jam. I love the way my kids faces light up as we boil and bubble, how they learn to create in the kitchen, to create something that we’ll be eating for months to come each and every morning as a reminder of that one day we spent washing berries, peeling peaches (eating the peels) and making jam.
Jam is relatively easy, and small batch jam can do wonders for a hurried soul. Four cups of fruit is not a huge undertaking. Three peaches peeled and one small basket of berries picked from the backyard is all it takes.
Boiled together with a bit of wine and honey, lemon juice to keep peaches from browning, pectin and a small pat of butter to control the foaming.
At the end of the evening, summer was picked and packaged into small jars that will wait patiently on the shelf for us to eat them as the weather gets colder and our breakfasts get warmer.
Have you canned anything this season?
2 cups peaches, peeled and puréed
2/3 cup Gewürztraminer
3 tablespoons lemon juice
3 tablespoons no-sugar pectin
1 cup raw honey (light like clover or sandalwood)
1/2 teaspoon butter, optional (helps with foaming)
Combine raspberries, peaches and Gewürztraminer in a large saucepan. Stir in lemon juice, pectin, honey and butter. Bring to a boil over high heat and boil hard for 3 minutes, stirring frequently. Pack into sterilized jars, wipe rims and place lids and rings on.
Process jars in a hot water bath for 10 minutes (15 minutes for altitudes over 6,000 feet). Remove jars from the water bath to a clean towel to cool and seal. Any jars that do not seal can be placed in the refrigerator and used promptly. Refrigerate all jars to store.
Makes 5 half-pint jars.