A peachy summer means chutney, jam, salsa and canned peaches

Peaches on the tree in Farmer Bob's Garden. Photos by Sue Frause.
It's been an extra peachy summer in the garden this year. Our lone peach tree, nearly 30 years old, has produced about 150 peaches. That meant Farmer Bob went into into full fruit overdrive during the recent Labor Day weekend. The result of his efforts included peach chutney, peach jam, peach salsa and home canned peaches.

Peach Chutney, Canned Peaches, Peach Jam. Photo by Sue Frause.

I haven't tried the peach chutney yet, but it looks pretty tasty. Bob used an online recipe at PickYourOwn.org. I also found recipes for peach and other chutneys in my cookbook collection, including Joy of Cooking and The Fannie Farmer Cookbook. The peach jam recipe he used was simply the one included in the Sure-Jell premium fruit pectin box and the canned peaches he made from his head!

Making Peach Salsa with Lime Juice and Honey. Photo by Sue Frause.

I really loved the Peach Salsa with Lime Juice and Honey. It was fresh, tangy and easy to make. And it made for the perfect accompaniment to Monday night's dinner of Farmer Bob's Simple Roast Chicken with potatoes and carrots. Along with an Italian red wine, it was the perfect finale to a long, sunny weekend.

Peach Salsa with Lime Juice and Honey
About.com Southern Food


4 small peaches, peeled and diced
Juice of 2 limes, about 1/4 cup juice
2 teaspoons honey
2-3 tablespoons diced red bell pepper
1 tablespoon finely minced jalapeno pepper, or to taste
1 heaping tablespoon chopped cilantro
1 small clove garlic, finely minced
2 tablespoons finely chopped red onion or sweet onion 


Combine all ingredients and refrigerate until serving time. The flavors are best if the salsa is refrigerated for four hours or overnight. Serve with grilled or broiled fish, pork or chicken. Makes 1-1/2 to 2 cups.

Another lovely meal created by Farmer Bob. Photo by Sue Frause.


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