This is peach season in South Carolina and Georgia. Even though Georgia is called the Peach State, South Carolina produces more. And we live right down the road from the peach capitol, Edgefield County, the home of the late Strom Thurmond, in fact, his son, Strom, Jr., was the state’s top federal prosecutor, until he returned to private law practice in Aiken.
We jumped in the car the other day and headed out to Highway 25, where the peach stands reside. One was clean, and pretty and decorated with flowers and umbrellas and neat piles. Their peaches were hard as rocks. Down the road we went to another stand, Jackie’s, not nearly so pristine but loaded with fragant juicy peaches. We bought a big basket. Two days later we were in (a) jam, 18 jars actually. Bruce peeled and chopped, I prepared jars and lids and manned the stove with each batch. Stick to the small batches, as the recipes dictate, they are easier to stir the Sure-Jel and measure the sugar. We made four golden batches, each yielding 4 to 5 jelly jars each. Then we followed the directions in the Sure-Jel for peach jelly, using the peel and pits (with flesh still attached), and boiled that into a big mash, draining off the juice. That yielded 6 jars of jelly, which are rosy and smooth. The mash went into the compost bin. Happy worms enjoyed their treat too.
Thankfully, one jar of jam didn’t seal. Always good, as then we get a first crack at official tasting. Butter and homemade peach jam on crackers are delicious.
