My acupuncturist gave me a big box of peaches. This guy is the best. He gets my energies all aligned and gave me peaches.
Some people are just amazing.
So I made him some peach jam and a fresh loaf of artisan bread. It was the least I could do.
As I peeled the peaches the juices were running down my hands. The smell filled the whole house. I was going to make plain peach jam but when I stepped out into my garden and saw that my thyme bed had actually seemed to get bigger. I had already picked a bunch of thyme the day before and dried it. I decided to add fresh thyme. Most of my private clients eat a Paleo diet so I added agave nectar instead of sugar. The agave nectar gave the jam a rich flavor and I believe was much better than jam with sugar.
I love canning anything but peach jam is one of my favorites. This year I helped organize the canned foods show at the Boulder County Fair Grounds. I was also asked to judge the cheese entries. They actually paid me to eat cheese and comment about it. Lovely.
- 8 cups peeled and sliced peaches
- 3 cups agave nectar (if you are using sugar increase to 4 cups because agave nectar is sweeter than sugar)
- ¼ cup fresh squeezed lemon juice
- 8 tablespoons pectin
- ¼ cup Fresh Thyme washed and leaves taken off the stem (save the stems for stock!)
- Add peaches and agave nectar to medium saucepan and heat over medium high heat. Simmer for about 10 minutes and add your fresh thyme and lemon juice and pectin to the pot and simmer for about 5 more minutes.
- At this point you can choose to can the jam. Here is a link to great canning instructions. You can also choose to freeze your jam for up to 3 months or put it in your refrigerator to enjoy within 3 days.