Peaches are probably my favorite thing about summer. Humidity, no thanks. The AC-free state of life in southern California, double no thanks. But peaches...they make both of those things okay. Personally, I think the best peaches are grown in southern soil. Maybe it's that everything in the south seems to be made of sugar, so they're just genetically sweeter :). Or maybe I'm just biased. I don't know, but I will say this; while California peaches may not be my favorite fresh eating peaches, they are wonderful for cooking.

One of the best kept secrets of my neighborhood farmers market (farmers'? farmer's? hm....) is the organic stone fruit farm that puts everything on sale 30 minutes prior to closing. All of their delicious goodies are half price! Such a deal. BUT WAIT. After close, you can pay $10 for a plastic grocery sack and fill it with as many fruits as it can hold. This is where the gold is, and where I stock up for canning. Summer flavors all year long? Yes, please.

Natural Peach Preserves

This recipe is for a basic, naturally flavored peach preserve. It serves as a great canvas for additional flavoring post-cooking, though delicious as-is if you're wanting to keep the pureness of the peaches.  For the following post, I split the cooked batch in half and flavor each one with different spices.

• 8 cups peaches, skinned and cut into small pieces
• 2 cups raw cane sugar
• Juice of 1 lemon

In a medium sized pot on medium-high heat, combine all ingredients and stir thoroughly. A nice juice will start to develop as the sugar draws out the natural nectar of the peaches. Bring the mixture to a simmer, stirring occasionally and lightly mashing the peaches as they cook. Simmer for 10 minutes. Emulsify the mixture with a stick blender. Be careful to keep the blade fully submerged so you don't splash yourself with the hot peaches. I like to keep some of the natural fruit texture in my preserves, so I leave a few chunks, but this is entirely up to your liking - blend more or blend less, chefs' choice! Once emulsified, cook for 3 more minutes. Remove from heat and flavor or cool for storage. 

I can my preserves so I have them on hand and keep those sweet summer tastes available throughout the year. If canning isn't your preference, the preserves can last up to two weeks in the fridge or several months in the freezer.

Almond + Ginger  

• 4 cups natural peach preserves
• 1 tsp almond flavoring
• 1 tsp freshly grated ginger
• 1/4 tsp ground cardamom

Vanilla + Cinnamon

• 4 cups natural peach preserves
• 1/4 tsp ground cinnamon
• 1/2 vanilla bean

Combine all ingredients and stir thoroughly. For long-term storage, can via water bath method (step-by-step instructions found here) or freeze. For immediate use, store in the refrigerator and use within 2 weeks. 

PS - Thanks to the lovely Liz DeZeeuw for being an awesome sous chef and taste tester!