I'll be darned if I let peach season slip away without squirreling away at least a few jars of something peachy. Time was running out, so when a local farm announced a last-chance sale on pick-your-own peaches, I knew I had to act. Luckily, my husband is a good sport, and agreed to take me peach picking early one morning. I was of the opinion that white peaches were an early season delicacy, and so was pleasantly surprised to arrive to a few rows of just-ripe white peaches. Sure we had to battle a few bugs, and literally squeezed hundreds of peaches to find enough ripe ones to take home. But we left with just over 16 pounds. For $8, I'd call that time well spent. White peaches are naturally lower in acid, so they require the addition of lemon juice or other acid to safely can. Definitely don't skip this. Marisa recommends 1 tablespoon of added lemon juice per finished pint, but I figured 2 or 3 couldn't hurt. The lemon also gives the jam a nice bright finish that pairs beautifully

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