Photos by Franck Schmitt
Once summer gives way to fall, the orchards overflow with fruit, which we happily harvest and transform into delicious jams to share with friends. For the September/October magazine, our regular recipe contributor Franck Schmitt shared 6 simple recipes to capture the sweetness of the season and preserve it in every jar.
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In the magazine, you’ll find confiture recipes for Plum Jam with Rum, Tomato and Pumpkin Jam, Green Tomato Jam, Apple Thyme Jelly, Fig Jam with Black Pepper and Balsamic Vinegar, and Peach Jam with Lemon Verbena. We’re delighted to share here the process of preserving sweet peaches.
Peach Jam with Lemon Verbena
Peach season is coming to an end, but this jam is one way to make it last — vineyard peaches cooked down with sugar, lemon juice, and a handful of fresh lemon verbena for a lemony, floral edge. The peaches macerate overnight, and their skins soften into the jam as it cooks, turning it a deep, natural purple. Twenty-five minutes of prep, an overnight rest, and a short boil turn two pounds of peaches into jars to open again in the dead of winter.
SEE A PREVIEW OF THE SEPTEMBER/OCTOBER MAGAZINE
To see more of Franck’s jam recipes featured in the September/October issue, get a copy of the magazine here. You can also get a collection of Franck’s past recipes for the magazine here.