Friends, this is not exactly the recipe I promised for today. I do have a batch of peach vanilla jam in the hopper, but I missed my photography window (I spent most of the day in the kitchen clearing out all my pending canning projects) and so it will hold for another moment.
Still, there’s another recipe I’ve been meaning to share. It’s a batch of honey-sweetened white peach jam with strips of lemon zest that I made for Food52. It’s a really light, lovely preserve. The white peaches melt into the honey (choose a mellow one) and the ribbons of zest give you little bursts of tang and texture. Make sure that you don’t skimp on the lemon juice, as it helps keep this preserve safe for canning.