It's the end of summer. Time to use up the last of the peaches and, wait for it, basil. Yes basil. Surprisingly, peaches and basil taste delicious together. I love to get jams put up for the winter. Nothing better than a nice English muffin, pot of tea and some homemade jam to help chase the winter blues away. As with all my jams, it is not a sealed jam and needs to be refrigerated or frozen.
Peach Basil Jam
2 lbs pitted, peeled and chopped peaches (about 8 to 9 peaches)
2 1/2 cups sugar
1/4 cup lemon juice
1T slivered basil
Combine peaches, sugar and lemon juice. Place in the refrigerator overnight.
Put the peach/sugar mixture into a pot. Bring to a boil while stirring. Turn the heat down but keep the fruit simmering. Cook until thickened, about 20 minutes, make sure to stir frequently. Take the jam off the heat. Test by placing a little on a plate that was in the freezer and putting the plate back in the freezer for a few minutes. If the jam wrinkles and appears set, it is ready. If it doesn't, cook for five more minutes and test again. Keep doing this until it is thickened.
Once done, stir in the slivered basil, allow to rest for a few minutes and then ladle into jars. Makes about three cups of jam.
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