White Babcock Peach Jam

I made 12 jars of White Babcock Peach jam last night. I started by boiling and shocking 7 pounds of peaches to get the skins off. I was reluctant to skin them because I knew their skins would add a delicate, beautiful blush to the jam but peach jam made with skin on peaches has hairy chewy bits to deal with.

Anyhow, I think it tastes marvelous! The peaches came from my parent's trees. They have three fruiting peach trees with branches so loaded with fruit, they're actually breaking off.

Tonight is bread baking night. I'll be baking a few loaves for us to eat over the next week or so. I usually do a honey whole wheat and then a savory loaf with cheese and herbs. Bread is stupid expensive and loaded with unnecessary ingredients. Baking my own loaves costs around $1.50 per loaf give or take a few cents, using the highest quality natural ingredients I can get my hands on.