Tag Archives: Peaches

Slow Cooker Peach Jam

Slow Cooker Peach Jam

My last post about peaches this year. I’m not sure how it happened, but we used all the peaches! In two days, my daughter starts Kindergarten, and it seems fitting that preserving the last of the peaches co-insides with the beginning of the school year. She wants a peach jam sandwich for lunch everyday!

I bought new fancy Ball jars for this jam recipe. I also used a few mason jars I had laying around, that are a bit bigger.

This recipe can simply be made and stored in the fridge for up to one week. Only make the amount your family will eat in one week’s time if you use this approach.

I’m no expert on canning, I used the information found here. I enjoyed the canning process, although I think there is a learning curve to this, and I need some of the more fancy tools, too!

4 Pounds fresh peaches
3 Cups sugar
6 Tablespoons Ball no sugar needed fruit pectin
Juice of one lemon

Blanch, peel and remove pits from fresh peaches as described in my Peach Crumble post.

All the prepared peaches, sugar, fruit pectin and lemon juice into a slow cooker.

Cook on low 6-8 hours.

Use a potato masher to coarsely mash the peaches, so that some small chunks remain.

If canning, follow instructions on how to can, here.  If serving right away, allow to cool, and serve. Refrigerate leftovers for up to one week.

A note on the color of the peach jam: I made two batches. Batch 1 came out much darker than batch two.  The only difference is that I cooked batch 1 for 8 hours, batch 2 for 6 hours. If I make peach jam again (probably next year!), I hope I remember to watch and see if the 2 hour difference really is what made the first jam darker.


Peach Bread

peach bread

A spin on banana bread or applesauce bread. This recipe came out too wet, and I’m posting it because it’s Experiments in Cooking… plus I don’t have any more peaches to try again. The flavor was right, and the kids came back asking for more! If I ever get around to trying this again, I will try one of two things. Either I will drain the peaches more, perhaps in a colander for a while, or I will add more flour ingredients.

The batter in the loaf pan before cooking, looked promising.


And after. I think it didn’t get much rise because of too much wet ingredients. You can see my peach jam in the background. More on that in my next post!


Dry Ingredients:
2/3 Cup brown rice flour
2/3 Cup potato starch
1/3 Cup tapioca starch
1 Tablespoon sorghum flour
1/2 Teaspoon xanthan gum
1 Teaspoon baking soda
1 Teaspoon baking powder
1 Teaspoon cinnamon
1/4 Teaspoon sea salt

Wet Ingredients:
1 Cup peach sauce – from my slow cooker directions here
Juice of 1 small lemon
1 Tablespoon flaxmeal soaked in 3 tablespoons rice milk or water
1/2 Cup brown sugar
1 Tablespoon rice milk (may omit in the future)
2 Tablespoons coconut oil, plus more for greasing

Preheat oven to 375 degrees. Grease a loaf pan with coconut oil. Set aside. Combine all dry ingredients in a large mixing bowl. In the bowl of an electric mixer, combine all the wet ingredients. Slowly add dry to wet. Pour into prepared loaf pan and bake 50-60 minutes, until a wooden toothpick inserted comes out clean.

Real Peach Gelatin

I only got one snapshot of this peach gelatin, at a family picnic hosted by my mother and father in law. The meal was a fantastic late summer feast. The peach gelatin was my contribution, and it was liked by all!  The children were a bit hesitant, but it had a vibrant peach flavor that brought the kids back for more.

peach gelatin

There is my gelatin ring, with nice chunks of real peaches in it. Between my daughter and the delicious local corn.  I used my only piece of real Tupperware.

My wonderful husband did much of the hard work on this one. We used the slow cooker peaches described in yesterday’s post.

1/2 Cup cool water
1/2 Cup very hot water (not boiling)
3 Cups real peach juice (reserved from the slow cooker. We had to add some water to ours since we didn’t get 3 cups. It was fine.)2 Tablespoons beef gelatin
4 Cups peaches from slow cooker (these have sugar I added during the slow cooking process)

In a large mixing bowl, mix the gelatin with the cool water and stir quickly until well combined.

Next, add the hot water and keep stirring.

Then, add the juice, and keep stirring.

Place the peaches in the gelatin mold. Pour the gelatin mixture over the fruit, and stir slightly so that gelatin coats the fruit.

Put the top on the mold and refrigerate,  2-3 hours or overnight.

This recipe is based on one we found on Wellness Mama.

Peach Crumble Pie

Peach Crumble Pie _ Experiments in Cooking for Allergies

Right in time for peach picking in our front yard, we were invited to a dinner at a friend’s house. I was so happy to invent a new dessert for the occasion! I wouldn’t dare make something tried and true.

First thing is to pick some peaches. Yesterday’s post is full of fun pictures of my family picking peaches. Once you have a significant amount, 4 or 5 pounds or so, it’s time to process peaches. This process makes enough filling for 2-3 pies. Or a pie and a peach jello! More on peach jello later.

Removing peach skins and pits:
Bring a large pot of water to a rolling boil.
Have a large bowl of cold water ready.
Add peaches, about 10 at a time, to the boiling water, and let them boil about 5 minutes, until their skins started to peel away.
Using a large slotted spoon, scoop hot peaches into cold water.
Once cool enough to touch, skins should just slip away. Stubborn ones may need a peeler.
If your peaches are freestone, which most now are, the peach pits should remove easily by hand or with a knife.

Once the peaches are cool enough to touch, this is a great task to involve young children with, who may be curious about what is going on in the kitchen.

IMG_3585 IMG_3581

Once all the skins and pits are removed, I use my slow cooker to cook down my peach filling. I cooked it on low for 6 hours, adding 1 cup of sugar to the mix.

peach slow cooker

Peaches should be falling apart when done, but use a potato masher to really get the pieces small.

Peach Crumble Pie
Ingredients Crust:
6 Medjool dates, pits removed
2/3 Cup roasted sunflower seeds, unsalted
2/3 Cup gluten free oats
1/3 Cup quinoa flakes
3 Tablespoons coconut oil
1/2 Teaspoon sea salt
1/4 Teaspoon cinnamon (more to taste)
1 Tablespoon maple syrup
1/4 Cup brown sugar

Ingredients filling:
1 Cup or more of peach filling from slow cooker method described above.

Ingredients topping:
1Large or 2 small peaches, thinly sliced
1 Tablespoon reserved crust
1 Tablespoon brown sugar
1 Tablespoon quinoa flakes

Preheat oven 350 degrees. In a food processor, process medjool dates until a sticky paste forms. Add all other pie crust ingredients, and process until a fine texture is achieved, which when you press it, sticks together.  Press pie crust into a pie plate, reserving about 1 tablespoon for topping.


Scoop in peach filling. If filling seems very wet, use a slotted spoon to remove some liquid while scooping.

Mix together the reserved pic crust crumble with the brown sugar and quinoa flakes. Lightly crumble over the top of the pie. Finish with placing thin slices of peaches on top, in a decorative manner.

Bake in a 350 oven for about 20 minutes, until edges just barely brown and peaches on top look done.

Peach crumble pie

This pie tastes a little bit like dessert and a little bit like breakfast. It was a hit with our friends, too! It is best eaten right away, as the filling may make the crust a little soggy over time. I liked it with a bit of crunch!



Peaches and more!


We had our most spectacular harvest of front yard peaches this summer! August has been the month of peaches, with this past week being the lion’s share of work (play?) getting them all sorted and processed in some way or another.  We also made a lot of peach foods! A peach crumble pie, peach jello, peach bread, and peach preserves! So many peaches! They are so good, they taste like summertime.

Peaches Peaches Peaches

After a busy summer of day camps, swim lessons, and weekend getaways, it has been nice to unwind and simply peel peaches with the children. My daughter asks “is today a home day?” excitedly. She loves when she has a free day to play at home, and snack on our bounty. Our backyard garden is doing great this year, too. Tomatoes are late since they were self-seedlings. N and J eat these straight off the vine! Our corn is doing awesome. Squash plants sadly succumbed to squash bugs, but we still got a few good winter squashes. And our hops vines are beautiful in mid-August! Herbs are bushy and ready to be dried. I let my lettuce go to seed again, hoping that they self sow like in years past.

Corn IMG_5582 Kids playing in garden hops