Tuesday, September 4, 2007
Oh my holy god PEACHES
So. If you wanted to know what 13 pounds of crazy looks like, that's pretty much it. It's jamming right now and hopefully the news tomorrow will be good. I used the recipe for Peach Preserves from The Silver Spoon but, um, tripled. Approximately. Here's what it looked like. Approximately.
13 (ish) pounds of peaches, peeled, pitted and mangled
10 (ish) cups of sugar
...and that's it. Peaches went into the pot with no added water because they were so juicy. I was tempted to leave them in complete halves but the recipe called for slicing them thinly and I met that somewhere in the middle. It's...chunky. My house smells absolutely fantastic, sticky and lovely. The sugar was added after they had begun to bubble a little. Now we're just waiting for a passable spoon test while the water in the canner comes to a boil. The recipe calls for letting them cook for about 2 and a half hours, but we're going on three and a half. Something about tripling the recipe, perhaps?
We have fingers crossed that this doesn't turn out like our earlier experiment in stone fruit jam this year. We tried jamming our nectarines and we got a syrupy sauce. It's freaking delicious but nothing you'd spread on your toast. On ice cream it's divine.