Peach Sunrise

 

© Robin Edmundson, 'Peach Sunrise', watercolor, 9 x 12 inches.

I'm still working on this series of sunrises.   Early mornings.  Clear cold light or soft misty light.  

Pieces like these force me to learn about the pigment, edges, the power of suggestion.   The small lines that tell big stories.  

This one is a favorite for me because I painted it at the end of last semester and left it in the studio.  Claire came out that night and spent several miserable hours fighting with university software to submit a project and at midnight, frustrated and trying to keep it together until the thing finally submitted, she looked over and saw the painting.  She said it helped her get through.

In the morning I came out and found a pink post-it above the painting that said: ' I like this.  Claire' with an arrow pointing down to the painting.   

In the middle of a miserable night, this little study managed to make someone feel better about what they were doing.  Better enough to actually write a note about it.   

Claire's seal of approval is the best compliment I've ever gotten, especially knowing what she was going through that night.

If there's any reason for me to continue painting and posting, it's that one.   To provide a quite space to feel one's feelings, to pause and breathe, and continue on.

[p.s. She got an A in the class.]

Autumn Olive [Elaeagnus umbellata] Jam

This year I've had a bumper crop of autumn olives.   We have several wild trees and the one across the way is huge and covered with berries.  They're good this year.   Even the dog will strip ripe berries from the lowest branches.  

With all that abundance, I thought you might like a quick list of the lovely jams you can make with these wonderful berries.

Elaeagnus Raspberry Jam [my favorite!]

Elaeagnus Peach Jam

Elaeagnus Apple Jam

Elaeagnus Orange Ginger Jam

Once you've made the jam, here's a great recipe for Eric's Jam Bars.  Delish!

And if you're wondering what the heck autumn olives are in the first place, check out this post.

Elaeagnus [Autumn Olive] Peach Jam

As I mentioned in my last post, it's elaeagnus season. [The common name is autumn olive, but there is nothing remotely olive-y about these.]  Pick them when they are dark red and softening up.  They should fall off the clusters easily when they are ripe.

This year I realized that elaeagnus are really the hoosier equivalent of cranberries in tartness and that they'd probably be pretty darn good in mixed fruit jams, just like cranberry juice is beloved in mixed fruit juices.   I decided to start there.

It's easy to find cran-apple and cran-raspberry juice mixes at the store, so I put those combinations on my Mixed Fruit Elaeagnus Jam To Make list right away.  Then I saw a recipe for Cranberry Peach Jam somewhere [sorry, can't remember where...!] and thought I should try that one, too. 

And I did.   And it was marvelous.   The elaeagnus berries have a sort of spicy undertone and the finished jam has the flavor of a gently spiced peach jam with the extra oomph of the tart elaeagnus, too.   We loved it!

I mixed the elaeagnus half and half with the other fruit - you can adjust proportions as you wish.   One thing to remember - don't skimp on the sugar with elaeagnus.  It's tart!   I have found that using equal parts sugar and elaeagnus makes for an excellent jam.  I also add in half as much sugar as extra fruit for a jam that is sweet without being candy.   Here's what I did for the Elaeagnus Peach Jam.  

Elaeagnus [Autumn olive] Peach Jam
www.rurification.com

2 cups elaeagnus [autumn olive] pulp [for directions on getting the pulp, see this post]
2 cups chopped peaches
3 tablespoons low sugar pectin
3 cups sugar 

Combine elaeagnus, peaches and pectin in a large pot. Bring to a hard boil [one that you can't stir down.] Boil one minute, stirring constantly.   Add sugar and stir well.  Bring to hard boil again stirring constantly.  Boil one minute.   Ladle into jars and cover with clean lids and rings.  Process for canning.

This jam is very acidic and is very safe for canning.  Makes about 5 cups.

Stay tuned for the recipes for Elaeagnus Apple Jam and Elaeagnus Raspberry Jam later this week.

Honey Peach Thyme Glaze

I saved a few peaches back to try a  new recipe and was very happy with how it turned out.

This glaze is sweetened with honey instead of white sugar and the thyme perfectly compliments the other flavors.   I'm thinking this would be fabulous on a slow roasted pork shoulder cut.  Mmmm.


Honey Peach Thyme Glaze
www.rurification.com

4 cups peach chunks
2 sprigs thyme
extra water if necessary so the fruit doesn't stick
4 tablespoons low sugar pectin
1 cup honey

Heat the peaches, thyme, pectin and water to a full rolling boil that can't be stirred down.  Boil hard for one minute.  Add honey.  Return to full rolling boil. Boil hard for one minute.  Remove thyme sprigs.

Ladle into clean jars and cover with clean lids and rings.  


Note:  I left the peaches in chunks, but if you want a smoother consistency, you can puree the peaches before you start.

Happy glazing!