Hi NancyJane,

I am so sorry to hear about the squirrels nibbling on your peaches. We usually have insect damage on them since we don't spray them, but no squirrel damage so far. Do you think any of the remaining firm ones might work well in a peach salsa? That is what I have done with some of the under ripe ones I have picked. I have also made canned peaches in extra light syrup. Have you tried the peach jam for a cold morning yet? We love that recipe.

Wishing you all the best on your harvesting and processing.

Jay

Can you try finish riping in brown paper bags inside?

We loved a special restaurant in San Clemente, which had a fixed menu. Quite often the first course was a cold peach soup, served in a little stemmed apertif glass. I wonder if that is what you have made, a cold peach soup.

Did you use pectin in your peach "sauce"...I can't get peaches to set up without.
I also made peach and ginger jam last year.....and it was and still is yummy!!!

ediej- I've read that they don't ripen more after being picked.

lindac- I did use pectin

Food- peach salsa.....eh....might try it

I might just freeze the remaining peaches to do something later.

We buy from an orchard and sometimes the peaches aren't as ripe as I'd like and we do the brown paper bag thing and it always works for us, but it might be a different variety or these might be to a riper stage than yours.

Depends on how ripe the peaches are when picked. Too green and they won't ripen, just rot...but almost ripe, they will ripen more in a bag.
I might consider mixing some of that peach stuff with some soy sauce and calling it sweet and sour sauce.....
Next year you will have people clamoring for your failed jam...;-)

I love peaches but to get a "jam" to thicken, I either have to cook them down quite a bit, or use a jelling agent like Sure=Jell. I do both. I have a peach maple jam recipe that is a long cooked one. The downside of a long cooked jam is the sugar caramelizes and the fruit flavor lessens, but with the maple in there anyway, it is OK. I've also done the peach ginger with Sure Jell. And I do a cooked peach raspberry, seems to gell better maybe the raspberries have more pectin? Peach marmalade is another option, never tried that, and peach plum. I'd try that in a heartbeat if I could ever find small yellow plums again. I used to live near a farm that had a tree/shrub that would be loaded with small yellow plums that made the best jam! Nothing wrong with purple ones, but those yellow ones must have had a lot of pectin and just the right mix of sweet and tart.

I will try the bag again. Also, I'm going to have my garden guy get up on the ladder (I don't do ladders) and get some of the upper ones which seem to be more ripe.

Runny peach jam (sauce) tastes great over pound cake or ice cream!

if you stick a banana in the bag with the peaches, it will ripen a lot faster (assuming they didn't come off the tree too early).

@lindac92, i have always used plums for my sweet and sour, but peaches sound interesting, i will have to try that next year.

Peaches and pork ... That does sound good!

Last of the peaches into the freezer, to be bagged up tomorrow!

We'll see if we can find some canning supplies o make some more jam... or maybe a couple of pies.