I made some peach jam last week while listening to The Be Good Tanyas and drinking a cranberry seltzer cocktail. (If you like folksy bluegrass, check 'em. They are the perfect soundtrack for peach jam-making, among other homesteading activities.) I adapted a recipe from Ms. Stewart for this no-pectin peach jam. I was drawn to it primarily because it bypasses the hours of stove time time that would crank up the temperature in our place to unpleasant levels. Even though it's cooling down outside, our apartment is still holding steady at HOT and I wasn't inclined to bump it up with a slow-simmering pot of peaches. Although, yes, I made a peach cake in the oven this week but that seemed worth it. Because it is PEACH CAKE. As a freezer jam, this can be kept in the fridge for up to one month and in the freezer for way longer. You could definitely process this too, Martha says so. I am not equipped for home canning, though, so into the fridge it goes.
Full recipe for "We Live On the 3rd Floor and It's Hot" Small Batch Peach Jam here.