Bruised peaches, waiting to be used. Since they were from the neighbor's tree, the 8-1/2 pounds won't be counted in my harvest total.
Seven pints and eight half-pints of peach jam, six half-pints and a tiny jar of hot pepper jelly were made this morning.
Since I already had a mess in the kitchen, I got out all those green peppers I'd picked the other day, ran to the store for some jalapenos, and made hot pepper jelly. I cleaned and chopped my peppers, then donned rubber gloves and tackled the hot peppers. After I'd cleaned a couple of them, I noticed my eyes weren't tearing up, I wasn't choking, and my nose wasn't running. I tentatively took a small bite of jalapeno, and those things were as sweet as my bell peppers! I chewed on a seed....nothing! How upsetting. That's how my home grown ones were last summer, but you'd think commercially grown ones would be hot. I ended up having to add hot pepper flakes to the jelly, and I wasn't sure just how much to use. One and a half tablespoons might have been overdoing it, ya think? I tasted it, and it was muy caliente. It will get hotter as it ages. Oh well, I'd rather have it too hot than too mild.
After I finished the jam, I went back over to Pat's and picked another 5 pounds of peaches so we can have a fresh peach pie for our dinner. I got these off the tree, so they weren't so bruised, but there are a lot of them on the ground yet. What a waste, but we won't need more jam than I've already made.