On the way back from Dragon*Con we stopped in South Carolina for some local peaches and - holy cow they are good! That basket is a lot for eating fresh, though, so we're canning some of them. Yesterday we (mostly Jo) made some jam.
I'm always slightly horrified at how much sugar goes into jam.
Jo loved ladling it into the jars.
We actually used a little too much fruit so this is a pretty soft set. I think we'll call this batch ice cream sauce and make another batch of more proper jam.
So pretty! And it will be so tasty poured over vanilla ice cream and sprinkled with chopped almonds. nom. . . nom. . . nom. . .
2 comments:
*reader faints dead*
I miss produce from countries where there is ACTUAL SUMMER. Man, those look good.
And yes: the amount of sugar is always slightly terrifying, which is why I don't make jam very often... unless from very sour fruit like rosehips. Then, somehow it's totally justifiable.
I justify the amount of sugar by reminding myself that I'm only putting a tablespoon or so on a slice of good whole-grain bread. Along with lots of yummy butter.
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