Peaches, take two

Whole Foods can be a great resource for local eating. Sometimes.

The problem is that they can also be renamed "Whole Paycheck". It isn't a sustainable grocery location for us.

BUT -

Every now and then, they have a great sale, and when they do, you luck out.

Lane Orchards partnered and offered peaches at 49cents a pound.

I bout 13.3 pounds of peaches. I made 10 pints of canned peaches, which I will enjoy in the late fall through winter.

That filled the canner, and I still had about 5 pounds left. So...

I made a batch of peach conserves. Here's the recipe - and it is great over french toast made with a baguette, milk, and some local eggs.

Peach Conserves.

3-4 pounds of fresh, ripe peaches, skinned, sliced, and pitted.
1 cup of golden raisins (or if you prefer, regular raisins; or a mixture if you realize while making it you don't have enough golden raisins; oops)
1.25 cups sugar.
0.75 cups lemon juice
1.5 tbsp cinnamon

Bring to a boil, and then reduce heat and simmer for about 40 minutes. When it thickens and has a more gel-like texture in the syrup and the peach slices are small.

Process in a boiling water bath for 10 minutes. Makes about 4-5 8-ounce jars.

Serve over french toast for a wonderful breakfast.