Each Peach, Pear, Plum

I spy….my kitchen counter again finally!

It’s been a few weeks now that I’ve had my head stuck in the canning pot but I’m almost out! The last two weekends I’ve gotten 36 pounds of amazing peaches from Rama Farms at the UW farmer’s market. They should have them at least through next weekend and are also in West Seattle on Sundays and Columbia City on Wednesdays if you have the chance.

I never used to really like peaches but it turned out I had just never eaten a Rama peach. I’m a full blown convert now!

Here is what I’ve done with them:

    Canned Peaches

    Canned in a light syrup of 1 cup sugar to 1 quart water, heated until the sugar is dissolved. Sometimes I’ve added a vanilla bean to the syrup, othertimes I’ve added a cinammon stick and a few whole cloves to the jar of peaches. Peel, pit and slice peaches, load them into the jar packing tightly then ladle in the syrup to 1/2″ from the top of the jar. Add a lid and ring and process for 10 minutes in a water bath.


    Peach Jam

    Peel and pit 6 pounds of peaches then cut them into roughly 1″ pieces in the food processer. Add them to a nonreactive pot along with 6 cups of sugar and 3/4 cup of lemon juice. Cook it, stirring occasionally, for about 30 minutes until it thickens to your liking. Ladle into sterilized pint or 1/2 pint sized canning jars to 1/2″ from the top of the jar. Add a lid and ring and process for 10 minutes in a water bath. Makes 6 pints or 12 half pints.

    My family can’t get enough of this for breakfast, on fresh biscuits with ham slices, on ice cream, stirred into plain yogurt or as filling for Swedish Pancakes.


    Peach Salsa

    Chop into 1/2″ pieces:
    1 cup of red onions
    2 – 6 jalapenos depending on the size and heat level you like
    1 red bell pepper
    Finely chop 3 cloves of garlic
    Add those to a non-reactive pan along with 1/2 cup of Rockridge Orchard apple cider vinegar, 2 teaspoons cumin, 1/2 teaspoon cayenne and 1/4 teaspoon sea salt. Cook about 5 minutes until the vegetables begin to soften.

    Peel, pit and slice 6 cups of peaches into 1″ pieces. Add them to the pot and cook, stirring for about a minute to meld everything. By adding the peaches at the end of the cooking they will retain their size, texture and color.


    Ladle the mixture into sterilized pint sized jars and process for 10 minutes in a water bath. Makes about 3 pints. When you open this in the winter you can freshen it with some fresh lime juice and cilantro if desired. This is a super yummy way to eat peaches without adding sugar! It would be great served with any grilled fish or chicken, Indian bean dish or curry in addition to using it as a dip.

    Peach Chutney

    Chop finely:
    1/2 cup red onion
    1/4 cup green pepper

    Add them to a non-reactive pot along with 1/2 cup sugar, 3 tablespoons Rockridge Orchard apple cider, 1/2 teaspoon ground ginger, 1 slice finely chopped candied ginger or grated fresh ginger, 1/4 teaspoon turmeric, 1/8 teaspoon cloves. Cook, stirring until the vegetables begin to soften.

    Peel, pit and slice into 1/2″ cubes about 2 cups of peaches. Add them to the mix and cook, stirring for a moment or two to meld everything. Ladle into sterilized pint jars to within 1/2″ of the top then process for 10 minutes in a water bath.

    This chutney is great with grilled fish or chicken or along with any Indian curry or rice dish as well. Because of the sugar if would make an interesting combination paired with angel food cake & vanilla ice cream.

    Dried Peaches

    Peel, pit and slice peaches. Dip into lemon water to help keep them from browning. Load up the dehydrater and dry until no juice comes out when you squeeze the slices. I store these in glass jars in the fridge or freezer since I don’t use any sulfur on them. They should keep 6 months in the fridge if they last that long. My kids can’t get enough of these but I’m limiting their intake because we all know what too many peaches will do to you output. I’m just saying.


    Peach Fruit Leather

    Peel, pit and slice peaches. Place them in the bowl of a food processer and add lemon juice to prevent browning. Whiz until no visible chunks remain. Add an equal amount of applesauce for structure and texture. Pour onto fruit leather trays and load up the dehydrator. These may take 24 hours but they taste amazing. I roll them up and store them in glass jars in the fridge. These too should last about 6 months in the fridge or longer in the freezer.


    Frozen Peach Slices

    Peel, pit and slice peaches. Load into a freezer Ziplock or other freezer safe container. Squeeze as much air out as possible then place them in the back of your freezer where it is colder. They will keep in your freezer through winter.

    We use these for smoothies now that we don’t buy bananas (the addition of frozen fruit will give it that creamy, thick texture and the peaches will naturall sweeten them.)

    I also will be making peach cobbler over the winter from these frozen beauties, although the peaches canned so well that they are almost as perfect as they were fresh so I may use some canned peaches for cobblers too.

    Peach Juice

    Once I got too tired of processing and strapped for freezer space I ran the peeled, pitted peaches through my Roma food mill and froze the juice. If we run out of peach jam I can make jelly from this, I can reduce it into sauces (like barbecue sauce for instance), or I can make popsicles or ice cream base out of it.

    Peach Crisp

    My standby crips recipe can be used with just about any fruit. I fill a pyrex dish with fruit, add sugar to taste, a few tablespoons of instant tapioca and few tablespoons of lemon juice. Mix the fruit well.

    In a food processer add 1/2 cup of soft wheat or spelt flour, 1/8 cup of oat flour if you have it (you can make this by grinding oatmeal in a coffee grinder if you don’t grind your own grain), dash salt, dash cinnamon (nutmeg for rhubarb). Pulse to mix all the dry ingredients well.

    Add 6-8 tablespoons of butter cut up (depending on how decadent you feel.) Pulse just until the largest butter pieces are the size of large peas. Add 1/2 cup oatmeal and 1/4 cup slivered nuts if you like nuts. Pulse for several seconds just to distribute the oats and nuts but not so long as to chop them up.

    Spread the topping over the fruit and bake in the oven at 350 until the mixture begins to bubble. This could be about 45 minutes depending on how full your baking dish is and how many other things are in your oven.

    Serve warm with Snickerdoodle Ice Cream. In my humble opinion any crisp, pie or crumble containing cinnamon should be served this way.

7 Responses to Each Peach, Pear, Plum

  1. WOW! That all sounds so delicious that I am going to have to go get a snack after I hit submit on this comment! You have been very very busy obviously. I love the smell of peaches when I am busy processing them. I did not get any this year and now I am feeling pretty sorry about that choice.

    By the way, I want to let you know that I have passed along to you a meme award. You may read about it on my blog entry today.

    • You are so sweet – and I am enjoying the other blogs you’ve nominated as well. I had guessed you were in finance from your writing style – isn’t that funny? I used to be in finance as well before I left the rat race. I’m so glad you are enjoying your stint right now and impressed that you are managing the garden, blog, forum & all that! xo, Annette

  2. Yowser! I think you’re the hardest working woman on Puget Sound. Today I’ll be canning peaches and finding inspiration in this latest post! ummm peaches!

  3. Inspiring as always!! I grew up having several peach trees, so the smell of peach brings me back home with my Grammy.
    I am looking into getting a dehydrator. Can you tell me what brand/model you have and any pros/cons to it?

  4. Gabriella, I love the thought of you with your grammy and peaches. Old Spice always takes me back to my grandpa.

    I have a Nesco dehydrater that I got off Amazon after reading the reviews and I’m very happy with it. They make several models and mine is the “professional” or something like that which is silly. I’ve since bought more trays & more fruit leather liners because if you are going to run it you may as well pack stuff in there. I love it!

    The neighbor brought me 40 pounds of plums today and I had picked up 60 pounds of apples Sat with the peaches so I’ve got plums & apples in there right now. And then once you make applesauce to freeze or can you just plop it on the tray and next day you have amazing sugar free fruit leather for the kids (if you have any).

    I’ve been meaning to do a dehydrating post when I find the time because I’ve been drying everything – even grated zucchini to throw into muffins all winter and sliced zucchini for minestrone. Have fun with whichever you get and do get the Mary Bell book Amazon wants you to buy – it’s full on tons of info and recipes for things like dried yogurt leather, corn chips, dried pickles, etc.

    Tom – I’d love to see some of your peach recipes on your site. I bet you have a bunch!

  5. I grew up on peaches in SC and hated them out here until I had Rama peaches. They are like no other. I slice and freeze them and we all eat them right out of the defrosted bag. They are delicious. I love all of these other ideas. I will have to remember for this summer!

  6. We do get great Fredericksburg peaches here in Texas, and I made out pretty well buying “canning peaches” from the local farmer’s market. . you know, the kind that are about to burst? I also froze some for pies . . all done for the season, now tho. .

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