The window of time in which a peach is absolutely perfect — from its soft and velvety exterior, to its tart and juicy interior — is just not long enough. When they’re in-season, I stock up on peaches so that I can take full advantage of their sweet, summery flavor. Luckily, from local supermarket sales to Jersey roadside farm-stands, there’s no shortage of the pitted fruit in our region.

  Ripe, fresh fruit doesn’t stand a chance in my house. Within hours of a trip to the grocery store, it’s picked over before having the opportunity to get comfortable in the produce drawer. If I have specific plans for something, I need to act fast or find a good hiding place. Buying a bushel of peaches to include in a recipe was a risky move.

  A few bags of spinach and some green beans hid my fruity treasure perfectly, though one peach did mysteriously disappear. Still, I had more than enough to cook up this sticky, sweet condiment. With its apple butter-like consistency, it’s delicious, just as you’d expect, on toast or muffins, and even better as a coating on grilled chicken thighs or pork tenderloin.

Peach Jam

4 large peaches, peeled, pitted and roughly chopped

¾ cup brown sugar

¼ cup honey

2 tablespoons fresh orange juice

In a food processor, pulse peaches until just smooth. Mix peach puree in a saucepan with sugar, honey, and orange juice. Cook over medium heat, stirring frequently, until boiling. Continue cooking and stirring for about 10 to 12 minutes, until foam subsides and jam thickens. Cool and store in an air-tight container in the refrigerator.