The days of August are passing quickly; school bells are ringing, the temperatures are a few degrees cooler, and football is back. Another characteristic of this time of year- cling free peaches have arrived in the farmer’s market. A box of peaches has been purchased for this household of peach fanatics every week. Palisade peaches are just simply splendid. This past week two boxes were purchased with the idea in mind that it was time to make peach preserves.

The internet is just so helpful when looking for a recipe. Once a recipe met approval, there was a plan of action; with all the materials at hand, this process took place yesterday. This particular recipe interested me due to the fact that pectin, the ingredient added to thicken preserves was not needed. In its place was the process of repeated boiling and cooling a total of five times. This certainly seemed like a lot of work, but with the day set aside and the goal of preserving the succulent flavor of peaches for the fall and winter, it just seemed the perfect thing to do.

This batch of preserves from 11 pounds of peaches, is the result of a day’s work. Although it might not seem like much, as I processed the last jar I committed to make this recipe again with the idea there will not be a shortage of peach jam this winter.

One of the sweetest and most thoughtful gifts at the holidays is a loved one’s gift from their talented hands. Now there will be something to give in return.

Peace.