Where did the summer go? This morning, temps were in the 60s when I woke up– a big change from the 80-plus-degree mornings we have had these past few weeks in the Northeast. It’s refreshing but oddly odd, as the changing of seasons tends to always be, no matter how often we go through the process. I love and hate each season, as I do summer, but there’s one huge reason why I wait for it to come around each year more than I do any other season: the abundance of fresh vegetables and fruits which open so many delicious possibilities for a vegan cook. And when summer inevitably begins to wind down, I can’t help but feel a little wistful and sad, as if a dear friend were saying a long goodbye. This summer, I did something I hadn’t done regularly in the past: I made preserves. Whenever I could find fruit at great prices, I picked up an armful and cooked up homemade jams and jellies. Strawberry, peach, blueberry…trust me, they tasted better than anything I’ve bought in a jar off a shelf. What’s even better: I knew exactly what was in each of them. Check to get new recipe updates by email.
Today, I wanted to share my peach jam recipe. This recipe is just enough to fill about one jar.
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