With the San Joaquin Valley representing nearly 60% of all of the peach production in the US, the San Francisco Bay Area is home to many stone fruit farmers who start to peddle their delicious fresh picked fruit come early May at all the local farmers markets with an impressive number of white and yellow varieties to choose from. My favorite? The yellow freestone, hands down!! Not only is does the flesh come right off the stone, but the natural sweetness of the fruit lends itself perfectly for reduced sugar recipes without sacrificing any of the preservation or canning shelf life.
Our delicious peach molasses jam is a rustic jam with large chunks of peach and a pronounced molasses flavor that compliments the peach to be used for anything from an ice cream topping to a beef/pork glaze. We start with only fresh picked peaches that were hand selected and cleaned. Our recipe uses only fresh yellow freestone peaches, molasses, pure cane sugar, a bit of citrus pectin to aid in gelling and a generous splash of freshly squeezed lemon juice for a little zing to the flavor in this magical combination.
For these images, we placed a few dollops of the jam on top of some creamy vanilla ice cream. The fruit chunks provide great texture and taste with the molasses flavor adding terrific contrast with southern flavors that will leave you wondering why didn't I just drop some bourbon in it as well. Oh, it's on the way...
