It’s easy sticking to a local diet now that it’s summer and farmers markets are in full swing, but I know that all these juicy peaches, plums and berries won’t be around come January — they’ll be around in South America, yes, but because I’m restricted to Canada and the U.S. in everything I eat, I thought I’d take a couple hours to make some preserves.
Despite my penchant for all foods Indian, I’m not a big chutney fan, nor do I like the taste of pickled anything, so I’m limiting myself to jams. But wow — and please, excuse the lack of humility here — it just so happens, my jams rock! Of course I can’t take full credit: Miss Crunchy gave me the inspiration with her recipe for Cognac Vanilla Peach Jam, which is basically what I made, just without the booze (I couldn’t find organic cognac and wasn’t sure how my few teetotalling friends would feel about it).
Now, I must admit, I prematurely scrunched my face in panic upon reading through Crunchy’s ingredients list, especially when I came across the word pectin. Pectin? What the heck was that? Sure didn’t sound very natural or green to me … but actually, it is. So once I got over that mental hurdle, I picked up all the other necessities and went about blanching (another term that freaked the bejeebus out of me) my fruit. About halfway through the recipe, I basically started guessing everything, boiling and stirring the globby mixture until it looked like it wouldn’t kill me or make me barf if I ate some of it with a piece of toast.
As I poured it into the sterilized jars (again, my sterilization technique would surely flunk me right out of any medical school), I thought, “All right, it’s OK, it’ll taste like crap, but that’s fine, that’s what experimental cooking is all about.” But then I let it set overnight and tried a tentative spoonful of it the next morning on a rice cake with some almond butter and it actually tasted great! The vanilla beans made a huge difference and the tartness really came through, unlike so many of the over-sweetened commercial brands on the market.
In the end, my Peach, Yellow Plum and Vanilla Bean jam was almost entirely organic, local and stored in reusable mason jars. So as of today, I’ll be preserving whatever I can if it means less time in an 18-wheeler to get here come winter.