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What a year the peach tree in my garden had (see more here on IG – @lepapillongarden, and here in the Archives), and because of that, today’s episode is entirely about peaches: what to do with them when you have what feels like too many, but really, as you will see in today’s episode, you have just enough for both enjoyment today and later throughout the year. ☺️
Also, if you are simply looking for a new idea for a peach dessert, I have a delicious tart/galette recipe that has layers of flavor and is super simple to put together.
All of this is to say, this is the episode to conclude deliciously the summer season, and I enjoyed stepping into the kitchen earlier this week to capture this episode.
So what are we making?
Discover how to make your own peach jam preserves, and just how simple it really is. I will also share with you a simple trick that will make peeling your peaches as easy as pie, and also share with you why I prefer making my own jam. And because my peach tree has hit and miss years depending upon our winters and how long they last in Bend, Oregon, I now have enough jam to last a couple of years. Phew!
As for the second recipe, with a few variations and additions to my go-to pastry for fruit tarts, I am making a Peach & Blueberry Mini Galette (free form without a pan). So much additional flavor, these subtle changes and additions may become your go-to way of enjoying a fruit tart as well.
Oh! And did I mention we’re adding a bit of rum to the jam? Yep. And that will add an extra special something that while subtle takes this jam to a delicious new level. 🙂
Now to the episode!
~NOTE to readers who cannot see a video below: Be sure to turn off your ad-blocker if you use one as you will not be able to see a video at all if the ad-blocker is in use. Once you turn off your ad-blocker, you will need to restart your device to view the video.
Links shared during the episode:
- Funnel, stainless steel
- Learn about the Sussex trugs here.
- Peach w/Lime tart recipe
- Spider Strainer
- La Rochére Jam/Butter glass dish (from Sharon Santoni’s online boutique – My French Country Home)
- Peach plate, DeGrenne dessert plate set of 4 (My French Country Home boutique)
- Navy & ivory striped boatneck top, Boden
~Cook & Share! I would love to share your Simply Luxurious Kitchen inspired experiences from your kitchen. Tag me on Instagram with @thesimplyluxuriouslife #tslkitchen (or directly tag @tsllcookingshow) and your post could appear on my Instagram feed as well as on a future Show Notes post (see readers’ pics below). Many readers have already shared their meals inspired by recipes from TSLKitchen. Check out TSLL’s IG Story Highlights – titled, Viewers’ Recipes. Below are a few readers that have shared recipes and pics that caught their eye (and tastebuds ?) since last season concluded. Thank you to everyone who has shared!
Digital Cookbooks for Each Season of the Show are available (and they are free to everyone!). If you are looking for all of the recipes for each previous season in one easy to find place without having to click through each episode for each season, I now have available a Digital Cookbook for Seasons 1, 2, 3, 4, & 5. Shop here. Season 6’s cookbook will be available at the end of this season (end of November).
Peach Rum Jam
Ingredients
- 8 large peaches, 700 grams
- 1 cup sugar
- 24 grams pectin
- 2 Tbsp fresh lemon juice
- 1 1/2 Tbsp rum (or bourbon, or your favorite liqueur)
Instructions
Sterilize the Canning Supplies
- Make sure to thoroughly clean with soap water, rinse and dry all jars, lids and bands if reusing.
- Sterilize in one of two ways: (1st option) In a 120-130 Celsius (250 Fahrenheit) oven, place the jars (only the jars) on a baking sheet in the oven for 10 minutes. Then turn off the oven and leave the jars until you are ready to fill them with jam. (2nd option) Submerge the jars in a large pot of boiling water, right-side up, and let them remain in the large pot of boiling water for 10 minutes. Place the jars on a drying rack to dry until ready to use.Now, sterilize the bands and lids in the same way; however if they have rubber on the inside, then only simmer them.,
Prep, Peel, and Pit Peaches
- Score the bottom of each peach with an "X" to improve the ease of removing the skin.
- While prepping the peaches, bring a large pot of water to boil. Once it is boiling, place one layer of peaches in the boiling water. Once the water has returned to boil, boil the peaches for at least 45 seconds, then remove with a strainer and place in a bowl of cold/ice water. Pulling the corner of the bottom of the peach skins and easily peel the peach.
- Using a paring knife, cut each peach in half and remove the pit. Then dice up the peach into small cubes. Place the prepared peach cubes into a large sauce pan.
- Add the rum, sugar and lemon juice to the peaches and combine. Add the pectin evenly to the peaches and mix in (evenly as sometimes the pectin will clump.
- Place the sauce pan full of peaches on the stove top and bring to a simmer. Once simmering (not boiling), cover and cook for 30-45 minutes or until the thickness and consistency of the fruit it to your liking. It may take longer if the pieces are larger and that is okay.
Filling the jars
- If you are preparing the jam to be stored, you will want to place the jam immediately into the jars. If you will be enjoying the jam today or tomorrow, wait for it to cool before you fill the jars. Using a funnel, pour the jam into the jars, leaving about an inch at the top of empty space. Then place a lid and band on the jar, securely tightening. Wipe clean.
Seal the jars
- Bring a large pot of water to boiling. Place the jars of jam into the boiling water, then add a bit more water to make sure the jars are entirely covered. Boil for 5 minutes. Then remove from the water and on a drying/cooling rack.
- Most jars will need to be completely cool before you will know they are sealed. To know if they are sealed, you simply press down on the top of the lid, and it will pop and remain pushed down when you lift your finger. If they pop back up, just be patient and let the jar completely cool.
Finishing
- Be sure to date and label the jars and then store in your pantry/épicerie for 6 months to a year. Ideally, use the jam (or gift it) within 3 months.
- Enjoy jam during your everydays, and especially during the winter months when the garden is dormant knowing you are savoring fresh fruit preserved in your own kitchen. I love my jam with fresh out of the oven croissants each Sunday. You can find that recipe on the blog.
Peach & Blueberry Mini Galette
Ingredients
Pastry
- 1/2 cup whole wheat flour
- 1/4 cup unsalted butter, chilled
- 1/8 cup sugar (or 2 tablespoons), to taste for sweetness
- 1/8 tsp salt
- 1-2 Tbsp fresh orange juice
Peach & Blueberry filling
- 2 medium peaches (or 1 large peach)
- 1/4 cup blueberries
- 1 Tablespoon brown sugar
- 1-2 Tablespoons toasted sesame seeds
- 1 Tablespoon toasted almond slices
- 1 egg for egg washing the pastry
Instructions
Pastry
- In a food processor, combine the flour, sugar, butter and salt. Pulse until combined, but still loosely.
- Add the orange juice, just enough until combined.
- Roll up in a ball and flatten the pastry into a disc, then wrap in plastic wrap. Place in the refrigerator for at least 30 minutes.
Filling
- Prepare the peaches as you did for the jam. Score the bottom of each peach with an "X", then place in boiling water for at least 45 seconds. If you see the corners of the peel curling, you know they are done. Place in a cold water/ice bath. Then peel each peach. Using a paring knife, slice each peach in half, carefully remove the pit and keep the two halves in tact.
Preparing and Baking the Tart
- Preheat the oven to 400 degrees Fahrenheit.
- Roll out the pastry to a round shape, trim as necessary/desired. Place parchment on a baking sheet and place the pastry on the pan. Arrange the peach halves, hulled side down (dome facing up). Place blueberries on the outside of the peaches and then, having left an inch all the way around free of fruit, fold over to create an edge. Now, add the rest of the blueberries to the middle of the tart. Sprinkle brown sugar on top.Whisk the egg in a small bowl and then brush the egg wash on the pastry. Sprinkle the toasted sesame seeds on the pastry.Bake for 20 minutes or until golden brown.
Serving
- Sprinkle the toasted sesame seeds on the tart once finished baking. Serve with vanilla gelato and pair with a hot cuppa.
~Explore more recipes and episodes from The Simply Luxurious Kitchen cooking show and follow @tsllcookingshow on Instagram.
Thank you for such a delicious post! Peaches are my favorite! Memories of my mom in the kitchen with peaches everywhere always are a part of my experience when tasting a great peach. She always kept me stocked all year with her bounty in one way or another. I intend to try your recipes. They sound delicious. Each of your posts are so well presented. I always learn something new.
In a previous post you mentioned knowing a very good tailor in Bend. I’ve been looking for one for some time. Would you be willing to share the name of the person?
Thank you for all your efforts. Enjoy this beautiful season with your beloved pups. I always share your videos of your pups adventures with my kitty who absolutely adores them-as do I!
Thank you for watching the episode! Happy to share about my tailor. Why don’t you email me directly. You must live in or near Bend?
What lovely memories to have about your mother. Peaches everywhere sounds familiar! ☺️ Give loves to your feline companion for me. Love to hear the pets are enjoying the show as we.. ??
What a fantastic episode, Shannon. 🙂 Everything looks delicious. An extra bit of Nelle and Norman showing their lovely selves was top – but, most of all, you look so vibrant, so happy, so at ease, enjoying yourself so much – it was a delight to watch!
I like very much your pastry dough. Since I tried it for the first time (for a Rhubarb Pie, also a TSLL recipe), it become a great favourite of mine because it is super easy and makes a splendid crust. I bake with it often now. My last iteration was actually last week, with plums (and vanilla ice cream, for serving). Delicious, it was. I will absolutely try this peach and blueberry version, and I am curious to try the sesame seeds on the crust. For next weekend, I have planned to make the Almond Torte with Berries. I will let you know how it turned out.
Thanks, my dear, and have a lovely time! 🙂
So tickled to hear you hav3 been enjoying the pastry recipe and for a wide variation of fillings! It really is a go-to, trusted and delicious pastry. ? I enjoyed reading what fruit you have been using. Delicious options! Thank you for your kind words and may the recipes be scrumptious!
Shannon, peaches! So simple and yet so delicious. I watched this while making an apple galette. Yummy. X
Nicola,
Yum! One of my favorite desserts this time of year ☺️ Thank you for watching!
My three favorite sounds…
1. Rain
2. Laughter
3. Preservative jars sealing.
That pop is the music of accomplishment.
I have never thought about combining peaches and blueberries. What a yummy idea. Adding the orange juice is a wonderful tip. I have also begun to use whole wheat flour for galettes and tarts and love the rustic look and taste it brings.
Enjoy your bounty!
~Michelle
Michelle,
Thank you for sharing your experience with whole wheat flour. And love your list. ☺️
I love peaches. It’s the highlight of summer for me when peaches start showing up at the market. I often enjoyed my grandmas homemade jam as a kid and we usually kept it for a year (until the next season of jam was made). It always kept beautifully. I’m sure your friends and family will greatly appreciate sharing your amazing harvest this year.
Thank you for sharing your memories of peaches Katrina. 🙂 Grateful to be able to have access to homemade jam. Quite the treat indeed to both share and enjoy. Wishing you some delicious moments with the peaches you find at the market this year!
Yum yum yum! I cannot wait to try your peach & blueberry galette recipe. I am intrigued by the addition of the orange juice in the crust. I don’t think my little peach tree and blueberry bush will provide much fruit for it next year ( maybe a couple, fingers crossed! )
I also like the idea of adding the peach jam as a glaze to the crust
Sarah