Saturday morning I enjoyed my breakfast on the back porch, looking out at the maple trees that are already beginning to turn. Toast with ginger peach jam, the result of a very long day of canning last Sunday.
I peeled and chopped about 12 pounds of peaches and mixed them with about 4 cups of sugar, the juice of 2 lemons, and a big hunk of fresh ginger, very finely chopped. I cooked it down for what felt like a very long time, and then filled 15 half pints and 2 pint jars. My roommate came home in the middle of the peeling and the chopping and vats of boiling water and now thinks I am some kind of lunatic.
After all that I still had another 10 pounds of peaches. Earlier in the week I had read Eugenia Bone’s blog post about semi-dried peach jam and so I decided to give it a try. My cookie sheets were more crowded with peaches than hers were I think, so my final product wasn’t anything remotely jam like. Instead I’m calling them roasted peaches in syrup. I have five pints of them and they are going to be a delicious treat this winter.