We've lived here coming up to three years in March.
Our peach trees were well established when we moved in and with little to no maintenance we've had bumper crops every year! The waste that falls due to birds and bats is really sad. I think we'll have to look at netting them next year. And they also have a black spot which seems to be a common bacteria which we'll aim to treat early next year.
Last year I got to the yellow peaches a bit late so we managed a few bags to friends and family and then uI picked the rest I could and made fruit leather. The white peaches seem to ripen a little later so I used them to make crumble (a few times!) and some white peach jam.
This year the fruit seemed to all ripen at once and what wasn't being swiped by birds or bats was falling faster than I was picking!
I did pick a few bags full for our neighbours and in the last few days managed to bring in enough yellow flesh peaches to make 10 jars of this delicious peach jam!
I made a 1kg batch then a 2kg batch so I'll give you the instructions for 1kg and you can double or triple or whatever depending on your fruit supply!
1 kg yellow peaches, peeled, pitted and chopped
2 cups caster sugar
3 Tbs lemon juice
1. Bring a pot if water to the boil and prepare a bowl of iced water.
2. Blanch peaches for 30-40 seconds then dunk in cold water. Peel. You're welcome!
3. Slice and remove stone. Chop roughly and place in large bowl with sugar and lemon juice. Sit for up to one hour
4. Pour into large saucepan. Bring to boil. Continue to boil for 25 minutes - stirring occasionally. Stirring more often in final minutes.
5. You can google lots of ways to tell if it's done but as I was doing that mine started going crazy and thickening! So keep watch! I mash mine roughly with a masher now!
6. Spoon into hot sterilised jars. Secure lid and turn upside down on bench.
And there you have yummy scrummy peach jam! Soooo good!
Do you have excess fruit on your trees? What do you make???