It's officially the best part of summer when I see baskets of fuzzy peaches and dark sweet cherries at the Farmer's Markets. We're so lucky to have the bounty of the Okanagan right at our doorstep!
Every summer I would be overwhelmed with piles of fruit threatening to go overripe until I discovered this simple recipe. Stonefruit jam is a surprise every time you eat it and is different depending on your fruit ratio. You'll never know when a little chunk of cherry, or a lump of peach will explode on your palette.
After John devoured the first jar he made it clear he didn't *ever* want to live without it so I multiplied this recipe by 30 - yes 30... I gave some to my friends and family for Christmas with the instructions to enjoy on toast or on vanilla ice cream. The little vanilla bean seeds add a delicate flavour that raises this from "just any old jam" to jammy artisan crack. Enjoy!
Stonefruit Jam (Makes 750ml)
3 cups of your choice of stone fruit chopped up and pitted: It can be peaches, plums, apricots, cherries, nectarines.
2 cups of sugar
zest and juice from one lemon.
1 vanilla bean cut open and the beans scraped
Mix all the ingredients together in an air tight container and allow to mascerate until the fruit gets a little soft and the sugar is infused with all the lovely juices. Minimum of 2 hours, maximum of 2 days.
Fish out the vanilla pod and pour mixture into a pot and bring to a boil. The lemon juice should keep the fruit from turning brown.
Reduce until it has a thick, syrupy look and registers 220F on your candy thermometer.
Pour into prepared jars leaving 1/2 inch, wipe the rims, and process in a rolling hot water bath for 10 minutes.