In the epic 2010 battle over the backyard peach tree, with the teams the Castle Dwellers vs. the Stinkin' Squirrels and Blue Jays, I declare we Castle Dwellers the victors.
Exhibit A: We got canned peaches. A couple of batches.
Exhibit B: We made off with enough peaches for a pie.
Exhibit C: Peach pit jelly. A minor victory as it doesn't include any actual peaches. But a victory nonetheless.
Let the record show we are not even presenting evidence for Exhibit D, peachy tart, for the simple reason we do not wish to condone the silly practice of peach blotting in any form. 
Take that, you lousy squirrels and blue jays. We win. 
Exhibit B: We made off with enough peaches for a pie.
Exhibit C: Peach pit jelly. A minor victory as it doesn't include any actual peaches. But a victory nonetheless.
Let the record show we are not even presenting evidence for Exhibit D, peachy tart, for the simple reason we do not wish to condone the silly practice of peach blotting in any form.
Which brings us to:
Exhibit E: as in excellent. Peach nectar. So good you'll drink it almost as fast as you make it.
Take that, you lousy squirrels and blue jays. We win.Ha.
You may cease your obnoxious squawking now.
SIMPLE PEACH NECTAR
My favorite way to use up an abundance of peaches, this is the recipe I go back to year after year. No need to can; you simply mix up a batch in your blender, pour into glass jars, and place lovingly in the freezer.
4 c. peeled, sliced peaches
4 c. water
1/2 c. sugar
1 T. lemon juice
Place peaches and water in large saucepan. Bring to boil and boil for 5 minutes. Remove from heat and let cool for a bit. Place sugar and lemon juice in large bowl and set aside. Working in batches, whirl peach mixture in blender, then pour into bowl with sugar and lemon juice. Repeat until everything's blended. Stir well, then pour into glass jars and freeze.
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