Stone Fruits: Jams, Compotes, and Freezing
Ooo I just love stone fruits and am so happy their season is here again! In the past we have treated peaches, cherries, apricots, etc, as something to only be enjoyed fresh or put into a dessert—like pie.
But last summer I began taking excess peaches and plums that were ripening too quickly and making a really good jam.
Then this year I discovered the quick simmer, or compote, method for my ripening plums when I wasn’t in the mood to eat them right away. Preserving their usability for another day and discovering yet another way to enjoy one of my favorite summer fruits.
I also ran out of mango for smoothies recently, so I sliced extra peaches and placed them in the freezer, only to realize what I had been missing in my summer blend the following morning.
So I thought I would bring to you today the three methods we’ve been following for preserving and enjoying our favorite stone fruits. These aren’t new concepts, but maybe you’re like me and haven’t tried one of them yet. So here is my little nudge to do so if you find yourself with more summer fruits than you know what to do with—or if you’d like to expand upon ways to enjoy them as well.
Big summery hugs!
x Jessie
Jams
I’m really into making jam during the spring and summer. Scott loves putting it on his sourdough toast in the morning with almond butter, hemp seeds, and cinnamon. I also love blending it into nice cream and using it as a topping too for an afternoon snack.
Generally for every 1 cup of diced fruit I add 1 tablespoon of maple syrup—this is an easy ratio to follow for if you are using 2 fruits or 20. We like ours to have texture and resemble the fruits used, but you can mash additionally or puree with a stick blender if you prefer it smoother.
Mixed Stone Fruit Jam
Aside from the cherry berry jam in my new eBook, this is the jam we make most in the summertime. Peaches, plums, and cinnamon with a little maple syrup is absolute heaven.
2 large yellow peaches
3 medium red flesh plums
2 tablespoons maple syrup
1/4 teaspoon ground cinnamon
*Uses about 2 cups of diced fruit. Follow a 1:1 ratio of cups of fruit to tablespoons of maple syrup.
1. Slice the flesh off of the fruits and dice.
2. Add to a small pot with the maple syrup and cinnamon.
3. Bring to a boil on the stove, reduce to a simmer, and let cook.
4. Stir occasionally and mash to break up the fruit pieces.
5. Keep the simmer gentle, and when thick and jammy, take off the heat (about 20 to 25 minutes).
6. Transfer to a heat-safe glass jar and seal with a lid.
7. Let cool on the counter and then place in the fridge.
8. Use within 2 weeks.
Quick Compotes
Simply slice, simmer in a little maple and cinnamon for a few minutes, and store in an airtight glass container or jar in the fridge until you are ready to put them to use.
I love spooning these over soaked oats in the morning, or blending into nice cream as I do in the Spiced Plum Nice Cream in the Vibrant Spring & Summer eBook. These are superb as a topping for waffles and pancakes too.
Spiced Plums
Or peaches, nectarines, cherries, and apricots — these all work wonderful in this simple recipe.
3 medium red flesh plums
2 teaspoons maple syrup
1/4 teaspoon ground cinnamon
1. Slice the flesh off of the plums around the pit and cut into 1/2 inch moon shapes.
2. Place in a small saucepan with the maple and cinnamon.
3. Warm over medium heat on the stove until gently simmering.
4. Let cook, stirring every minute or two, until just soft but not breaking apart (no more than 5 minutes).
5. The liquid around the plums should turn a beautiful red.
6. Use right away, or transfer to a heat-safe glass container or jar and store in the fridge until ready to serve.
7. Enjoy within 4 or 5 days.
Freezing
Freezing firmer stone fruits, such as peaches, nectarines, apricots, and cherries, is a wonderful way to have them on hand and ripe anytime during the summer. I have been using peaches in my smoothies lately, they pair really well with bananas and ginger (or cinnamon). Frozen cherries are handy for using in baking, such as in the bread recipe I link to below (just make sure to pit them first).
Frozen Peaches
Peaches and cherries are typically the only stone fruits I freeze. Either can be used in smoothies, however peaches are my favorite here. I like to have cherries preserved in the freezer for using in my zucchini bread during late summer—an absolute favorite!
Steps for freezing:
1. Rinse the peaches and pat dry.
2. Line sheet-pans or plates with parchment and set aside.
3. Slice the flesh off of the peaches and roughly dice.
4. Transfer to the parchment lined sheets/plates.
5. Place in the freezer until frozen, usually a few hours.
6. Transfer to an airtight container or bag and store in the freezer.
*If freezing cherries, make sure to pit first.