Samstag, 24. August 2013


This year my peach tree did his best which is scarce because we don't live in a warm and sunny climate - rainy, windy and chilly for sure but think climate change....  july was exceptionally hot, good for my peach tree. American scientist decided due to their newest climate model that we will have to face an very early and long and very cold winter (first deep freezing in november and a second deep freezing period in february 2014; we bought a lot of wood already) but hot and dry summers. So this is where we are: Some kind of ice age Siberia still lacking the mammoth... but the wolves have returned is'nt it amazing.. I must confess, I am no good with hot summers because I am used to much more chilly temperatures. It is way easier to put on another jacket or a jumper than melting away without AC. Hot summerdays are nice while visiting a beach but not so nice at the office. There were days I worked at my limit and I fainted a few times, anyhow:

That is how the jam looks like

I planted a vineyard peach tree 8 years ago and wether there will be peaches or none still depends on the weather in early spring. This year's early spring was so cold and freezing the peach tree started to blossom very late and during blossoming time and later on there was no more (deep) freezing weather outside so most of the small fruits survived. During July it was so hot, humid and sunny the peaches developed very quickly. Now we had lots and lots of peaches and the tree did bend down under the heavy load. Each morning I picked a basket full of peaches and took them to my work place so my collegues could dig in. I even shipped some to my mother.
But now the end is near and today I picked the latest. Some peaches (about 2 kg) are still looking good and flawless but some (~1.5 kg) had insect bite marks all over. Wasps truely do love to eat soft-ripe and juicy peaches. They always start to gnaw holes into the peaches and other insects will follow in an instant. I decided to make good use of the damaged goods and prepared some jam. Therefore I just cut away the ugly patches after removing some ladybirds still having their peach or whatever dinner inside.


For the peach jam you don't need much ingredients:
200 g brown sugar
400 g preserving sugar
1/2 lemon
1.2 kg peaches
1 teaspoon  orange-blossom-water (or a few drops bitter-almond oil)

First I made the caramel
I heated up the light raw sugar in a heavy pan and let the sugar melt while stirring until the color turned to a deep dark brown and it started to smell buttery and toasted.
I added 1.2 kg peaches (peeled, pitted, cut into smaller chunks and tossed with the juice of 1/2 lemon)
and stirred until the caramel became liquid again. I simmered the base for about 10 minutes. After 10 minutes I put in the blender and let the blender run for a few seconds to make the jam base smooth with only a few peach chunks left. Afterwards I added the preserving sugar (ratio 1:2) and stirred for about 4 minutes - jam still under a bubbling boil. There was only a little foam to be removed and the orange-blossom-water to be added before I filled and sealed 4 jars.


Hiroyuki hat gesagt…

Peach and caramel are an interesting combination. Is this a common combination in your country/area?

This summer has been very hot in Japan, too!

Fräulein Trude hat gesagt…

It is not a common combination. It is something special. I recently found a jam recipe in our newspaper calling for peaches and smaller amounts of cherries, strawberries and raspberries. The jam was prepared by a candyshop owner who made a caramel-base with caramel candies (he is selling jams too). I decided to make caramel from scratch...