Welland’s Farmers Market in Niagara-on-the-Lake is not nearly as vast as the mind-boggling markets I visited in Montreal and Quebec but it’s plenty big enough to offer a wide selection and is a wonderful place to buy local and regional produce. Fruits, vegetables, fresh meat and dairy, cheese, honey, charcuterie, baked goods and other food and drink products are all on offer, sold by friendly, helpful and knowledgeable vendors.
Usually, I’d take my time and explore everything the market had to offer, but on the day of our visit I was focused on just one main ingredient – peaches!
Our hosts, chefs Anna and Michael Olson set us a challenge, giving us just 30 minutes of shopping time at the market and $15 Canadian dollars with which to buy our core ingredients to make either a sweet or savoury condiment back at Niagara College’s Canadian Food and Wine Institute where Michael is a chef professor. (The Institute is incredible, by the way, not only is there an expansive professional cookery school, the college also boasts a teaching brewery, a commercial teaching winery and a full-service training restaurant. With onsite vineyards, hop yards, and organic gardens, students can also also focus on the agricultural production of ingredients if they wish.)
Over the previous several days (in Montreal, Quebec City and here in Niagara-on-the-Lake), I had admired basket upon basket of gorgeous ripe Ontario peaches at every market and fruit store I’d visited so I quickly decided to make a peach jam.
I raced around all the stalls selling peaches to compare the taste, ripeness and prices of the many varieties on offer – Baby Gold, Flaming Fury, P24, Pierre and Redstar. I decided on Flaming Fury from Tony’s stall after a tasting that clinched the deal.
I had two ideas to try with my gorgeous Flaming Fury Ontario peaches – a peach and ice wine jam or a peach and honey one. In the end I decided to make both, using some ice wine kindly provided by Anna, and a locally produced honey I bought at the market. I chose a robustly flavoured buckwheat honey from Charlie bee that packed a proper punch of flavour.
We had a few challenges during our cook – an unexpected fire alarm and ensuing evacuation meant we all raced out (I stopped to turn off the stoves first) and it was a long wait (in the tasting area of the teaching brewery, plus a walk around one of the greenhouses) while the fire personnel checked the entire cooking school building before clearing us to go back in. On returning to our classroom we discovered that the gas had not yet been turned back on so had to made a quick switch to another, where we were able to use plug-in electric cookers to continue cooking our condiments!
Flaming Fury Peach & Niagara Ice Wine Jam
This recipe can be scaled up or down to according to how much fruit you have.
- 750 g peeled, cored peaches , variety of your choice
- 500 g caster suagr
- 125 ml ice wine of your choice, divided into 50ml and 75ml
Recipe NotesI used a locally-made Henry of Pelham Vidal ice wine (2010). You can use any ice wine of your choice, or substitute a different sweet liqueur or fortified wine.
Chop the peaches, to roughly half inch sized pieces.
Place chopped peaches, sugar and 50 ml of the ice wine into a large, flat-bottomed pan and turn on the heat, at low to start until the sugar melts and the peaches start to release their juices, and then to medium-high.
Use a jam thermometer to cook the jam until it reaches 104 °C (219 °F). Alternatively, you can assess for readiness by checking the set of the jam, but I find both the wrinkle test and spoon test more of a faff than using a thermometer.
The timing for cooking can vary enormously depending on how ripe the peaches are and how much sugar and water content they have. Keep an eye on the pan and stir regularly to stop the jam from catching.
Once you have reached 104 °C or have tested successfully for set, take the jam off the heat and allow to cool for a minute before stirring in the additional 75 ml of ice wine.
Bottle hot into sterilised jars or serve warm over vanilla ice cream.
To our surprise, after we finished cooking all our pans were set out for Anna, Michael and Anna’s right-hand helper Lisa to taste test, something they took quite seriously and which turned us all into nervous wrecks. To our relief, everything passed muster and we enjoyed the savoury creations with some local sausages, coleslaw and snacks before spooning my warm peach jam over vanilla ice cream for afters.
If you’d like to learn more about ice wine – how it’s made and some great wineries to visit – do check out my recent post on Enjoying Ice Wine in Niagara-on-the-Lake.
Kavey Eats visited Ontario as a guest of Destinations Canada. With additional thanks to Anna and Michael Olson for being our hosts, and Diane Helinski for being our tour manager and guide.