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 varieties, 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 yellow peach jam is an intense peach flavor 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, 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.
