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       Volume I - September 2, 2007

Peachy Secrets
by Alice Osborne

1 pound peaches = 1¼ C peeled, pitted and crushed
1 pound peaches = 3 medium

Armed with this information, you’re ready to make a season classic: peach jam and an award-winning peach dessert—both are easy and so good!

Classic Peach Jam

8 C prepared peaches (about 6 ½ pounds)
½ C water
6 C sugar
4 Tbsp fresh lemon juice

Peel, pit and crush peaches. Measure into large saucepan; add water. Bring to a boil; cook gently for 10 min. Stir in sugar and lemon juice. Cook over high heat, stirring until fruit is clear and jam is thick. Remove from heat; skim. Ladle into hot, sterilized jars; seal at once. Yield: about 8 cups.
  Download this recipe.

Streusel Peach Pie
(a family favorite for 25 years!)

4 C peaches, peeled and sliced (about 9)
½ C sugar
½ tsp nutmeg, optional
1 egg
2 Tbsp cream
¼ brown sugar
½ C whole wheat flour
¼ C soft butter
1 9” unbaked pie shell

Arrange peaches in unbaked pie shell. Sprinkle with sugar and nutmeg. Beat egg and cream; pour over peaches. Mix brown sugar and flour; cut in butter until mixture is crumbly. Sprinkle over peaches in pie pan. Bake at 400º 30 to 35 min., or until peaches test done. Serve slightly warm, garnished with ice cream or dairy sour cream. Yield: 6 servings (well, not if you’re serving Patty and Alice).
  Download this recipe.

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