If you started singing "Peaches" after reading that title then you are wicked cool. My friend Randy and I used to listen to P.O.T.U.S.A on repeat. Peaches and Bo Weevils, what can I say we were unique high schoolers.
The other day Garrett and I took the kids, and their friend Sage, to the local peach orchard. Taylor Orchard is a place we discovered when Isaiah was first born, and now five years later, we still go there to harvest peaches, nectarines, and black berries. I love as Isaiah grows older seeing him take ownership of our time harvesting.
He loved telling Sage about the fruit, "you can smell when they are ready to eat Sage!" Sage was in awe and I am pretty sure might have made himself sick on eating more than he was harvesting. You know a kid has passed the point of no return when they have that sluggish peachy look in their eye.
We love teaching our children and their friends about where food comes from. I hope in the years they have as adults they'll cherish, what I feel is, one of the most important gifts I've given them. Check out Taylor Orchard if you are in NWA area.
Pineapple Sage Preserves
3lb fresh peaches
1 lemon with zest
1/2 cup fresh Pineapple Sage
1/2 cup unfiltered, raw, apple juice
1/2 tsp. butter
1 tsp fresh grated ginger
1.Prepare your canning supplies as directed by your jar manufactuer
2. In a large stainless steel pot (make sure to use metal cooking utensils when making this recipe) combine Apple Juice, Peaches, and lemon zest and bring to a slow boil. Add the lemon juice and Pineapple Sage into the mixture together (the lemon helps the sage not turn brown in the canning process). Throw in 1/2 tsp. of butter to helped reduce foam when you add the pectin. Once the peaches have cooked down (about 10-15 mins) add the No Sugar Needed Fruit Pectin.
3. Follow you jar manufactures "Filling and Sealing Your Jars" instructions.
yields 4 to 6 half pint jars of delicious