I woke pretty early this morning, (I guess that's what happens when one goes to bed somewhat early,) so I decided to get to work peeling and slicing my peaches -- they had magically ripened overnight! So, as I was peeling and slicing, peeling and slicing, I realized I had a LOT of peaches. After I filled three trays for the freezer, I ended up chopping the last eight cups, plopping them in a pot, adding a cup of agave nectar, and covered them to cook later for jam.
Off to the farmer's market! Look what I found:
Not cheap by any means, but the way I see it, it's a once-a-year treat! For perspective:
These may have been the largest blackberries I've ever seen. Incroyable!
After finishing up my errands, I came home, unpacked the groceries, and set the jams a-bubbling:
A couple hours later:
4 cups of blackberry and 5 cups of peach . . . hooray! If you tally up all of my jam making this season, (strawberry, one jar of raspberry with a couple of ill-fated cartons that dumped over on the way home from the FM, blueberry, blackberry, and peach,) I may have more than enough to last us the winter! (Dan and I really like jam toast for breakfast in cooler weather. Plus I think Dan sneaks spoonfulls sometimes.) :)
And if you're curious, yes, I did save one pint of blackberries for fresh eating. We had them for dessert tonight, tossed with a little sugar. (They were quite tart on their own!)
Dessert? Wait! What about dinner?
"Black Bean Burgers" from VCON, oven-roasted sweet corn, quick pickles, and sweet potato fries. Yum summer!
So tell me . . . what would you do with all of those blueberries, peaches, and blackberries?