Welcoming Autumn with peach jam and fall art

While the children and I practiced fall observational drawing with soft pastels, prisma colored pencils and graphite on grey-tone paper...

 BJ worked with the children to make delicious peach jam from peaches the children and I had cut and frozen earlier in the season.

Every child will bring a sample home to share with families but if you'd like to try the recipe at home, we've included it here:

• 2 lbs fresh ripe peaches (about 8)
• 2 tsp lemon zest (optional)
• 2 tbsp lemon juice
• 2 cups white sugar

How to make your jam:

1. Place peach slices, lemon zest and lemon juice into a heavy bottomed large pot, over medium-low heat.
2. Cook for about 15 minutes, until the peaches are soft, and the juices are released.
3. As the peaches soften, stir frequently, and use your spoon or a potato masher to break them down.
4. At this point, add your sugar, and stir until dissolved.
5. On medium-high heat, bring the mixture to a boil, cook for 5 minutes, stirring continuously.
6. After the 5 minutes, reduce the heat to low-medium (don’t boil the jam, just slow cooking), for another 40-60 minutes. (Note, this is an adjustment that I made. The jam needed more time to thicken.) You will know that the jam is ready when the mixture is thick enough to leave a trail behind the spoon (a little trick from Martha Stewart).
7. Remove from heat, and let cool completely before serving.

Bon Appetit' and Happy Autumn!