Peach jam. More accurately, this is probably considered peach compote. Did you know for the FDA to label something “jam” it needs to be about 55% sugar whereas a compote is slow cooked fruit in a sugar syrup.
Now, I’m not one to meticulously read labels or make everything homemade to avoid weird ingredients (hi, I love diet coke) but other than orange marmalade (my #1 favourite, I’m totally an old lady, spread) I make my own jam. Compote. Stewed fruit to spread on lightly toasted buttery bread. It just tastes better and there is 1-2 tablespoons of sugar instead of 55% sugar.
According to the Vineland Growers Co-Operative, 98% of Ontario’s peach crop comes from the Niagara Region. And yet, even though we’re in the height of peach season, in the last 3 weeks I’ve yet to have 1 good peach from the grocery store. I’ve waited till they smell sweet and are soft to the touch but they have still been a little tart. Not good enough.
So I made jam. Any fruit can be made better with a little heat and a little sugar. And a little cinnamon because I love cinnamon and peaches so much.
Do you want the easiest recipe that can hardly be considered a recipe?
- 4L fresh peaches (about 16 medium peaches)
- 2 tablespoons sugar
- 1 tablespoon butter (optional)
- 1/2 - 1 teaspoon cinnamon (as little/much as you like) (optional)
- peel and dice peaches
- spray a small pot with non-stick spray (and optional: add a tablespoon of butter)
- add peaches to pot, sprinkle in sugar (and cinnamon if you'd like), stir, bring to boil
- lower temperature to medium-low and stir occasionally until fruit is very soft
- mash lightly with fork or potato masher
- take off heat and cool completely on the stovetop, transfer to air tight container and store in the fridge for up to 2 weeks
- makes about 2 cups
ps: these peaches and cream cookies are also really, really good.