I'll be a jammin'

We've got another week off next week, to spend with family(s). With our 10 days away, five will be with my brother and his tribe in Quogue, NY and the other five with Scott's people in RI. Both beachy spots, both should be relaxing, salty, and indulgent.

I've made my weekly trip to my friends at South End Formaggio for the impressive goods. Collected a decent selection of wines and makings for some awesome cocktails (by the way, I'll digress a bit here: in lieu of simple syrup, fresh citrus, and/or other bar bells and whistles, might I suggest FRESCA as a crazy alternative. I know, I'm a purist at heart and yeah, yeah, aspartame,....but it's not a bad go-to. "Crisp And Refreshing" - and everyone loves a little walk down memory lane. I definitely would not recommend TAB, but FRESCA is actually swoony delicious on a hot summer's eve, especially if it's laced with something).

For a homemade treat, I've got a little Peach Jam in the works. Peaches are in season, and with all that sweetness, natural pectin, and vibrant yellow I think it will go very nicely with the cheese and baguettes I've got at the ready.



Here's the deal, from Food & Wine:

Ingredients
1. 2 1/2 pounds peaches—peeled, pitted and cut into 1/2-inch wedges
2. 1 1/2 cups sugar
3. 2 tablespoons fresh lemon juice

Directions
1. In a nonreactive saucepan, toss the peaches with the sugar and let stand, stirring, until the sugar is mostly dissolved, 1 hour.
2. Add the lemon juice to the peaches and bring to a boil, stirring until the sugar is dissolved. Simmer over moderate heat, stirring occasionally, until the fruit is glassy and the liquid runs off the side of a spoon in thick, heavy drops, 20 to 25 minutes. Skim off any scum that rises to the surface of the jam.
3. Spoon the jam into three 1/2-pint jars, leaving 1/4 inch of space at the top. Close the jars and let the jam cool to room temperature. Store the jam in the refrigerator for up to 3 months.