|I see big things on your horizon...big things like big tubs of jam|
But I feel most profoundly the absence of certain organic foods. I won’t go into a huge explanation (yet) on why I purchase most of my groceries organically, but the fact is that if a fruit or vegetable is not organic, I typically don’t buy it. So it pains me to see all these beautiful bananas, apples, bunches of herbs, cucumbers, etc., that I know are grown right here in Israel, yet an organic one is nary to be found. The fact is that organic does exist all over Israel…just not in Eilat, apparently. And all the huge grocery stores do have an organic dry goods section the length of a small car, but a diet of organic grains and pasta just isn't gonna cut it for the Chowgypsy.
|you're soooo totally organic and special|
So when the new shipments come in every Thursday, I am one of the first ones at the store.
As I’m typing this, I wish that my wonderfully cynical friend Tyler were here to make fun of me, because this is indeed what my life has become: anticipating daily what this week’s new shipment of organic produce will be. It’s like a slightly pathetic scene from Portlandia.
|We're going places together. You and me. And then I'm going to spill jam all over my purse.|
So I’ve been watching…waiting... for a jammable and organic fruit. When I saw the shipment of beautiful if unripe peaches last Thursday morning, I made my move.
Now, I’m not trying to get into preserving with this recipe—it’s a hot, messy process that’s meant for a larger and more-air conditioned kitchen than mine. But the thing is, this recipe is so easy that I’ll have no problem with making it every two weeks or so and storing it in the refrigerator.
So enough talk, let’s jam.
Amazingly Easy Peach Jam
Makes about 3 cups. It's perfect amount to last two people for a couple weeks, so double (or triple!? You're crazy.) as needed. Feel free to use all sugar and no honey or vice versa. Recipe inspired by Joelle's French Apricot Jam
· 8 very ripe peaches
· 1/4 cup sugar
· 1/4 cup honey
· 2 tbs lemon juice
· 1/2 tsp vanilla extract
· 1 tsp cinnamon
· 2 tbs fruit juice concentrate (optional--I've used goji berry and cranberry/apple before just because they happened to be on-hand)
Quarter all the peaches and remove the pits. Place in a cooking pot, cover with the rest of the ingredients. Let sit for 3-6 hours. Give it a stir now and then if you’re around.
Taste, add more cinnamon, sugar, or vanilla to taste, bearing in mind that the flavors will strengthen over the next day.
Aaaaaand, we’re done!