The peaches this year have been more delicious than any I can ever remember — heavy, fragrant, juicy and sweet from the sunshine of late summer.
Before they’re gone, you can easily preserve fresh peaches’ fleeting, nectared essance by making a batch of homemade jam. Perfect for holiday gift giving, I also love opening a jar of homemade jam on a snowy winter morning, slathering it on a hot, buttery biscuit and being transported back to sweet memories of the previous summer.
I used to make jam the old-fashioned way, standing at the stove for hours boiling and stirring the mixture and trying to keep it from scorching. Recently I made a batch