Peaches were on sale for seventy-nine cents a pound on Monday, so I bought about ten pounds. They were a little on the hard side, so I put them into a big paper grocery sack. Tuesday found us stomping about the zoo, and Wednesday saw us vegging out due to a bad night’s sleep thanks to numerous Brookelets who would not leave me alone during the night.
I woke up today (late again, due to another night of bed-phobic Brookelets) and remembered that I had ten pounds of peaches sitting on the back counter and that I should go take a peek at them to see how the ripening process was coming along. As I stepped near the bag, I could smell that beautiful ripe peach smell hanging in the air. It was time to can ’em up.
Bluebird, my usual jam-making helper, had her piano lesson to get off to; so I asked Penguin if she wanted to help me out with making some peach butter. She enthusiastically volunteered for the task, remarking that “I’m so glad that I’m six and can finally help make the jam!” She skinned peaches, added the sugar and spices, and stirred until it started to spit. Then she kept me company until it was all cooked up, jarred, and set into its water bath.
|That’s one gallon (plus one half-pint) of peach butter!|
Just look at the golden-spiced goodness. It’s good on so many things–it’s a great sauce for various meats, a good base for any type of sweet sauce, and just good straight out of the jar on toast or pancakes…or a spoon.
When you walk into our house, you are greeted with the warm fragrance of peaches and spices, and you can hear the little plinkety-plinks of the lids popping. Ah, the smells and sounds of late summer!