Being an expat in California calls for a whole lot of new experiences. A new life, a new house, a new way of doing (normal) things. Luckily enough we ended up (after a quite thrilling search for housing in the (really expensive) Palo Alto area) with a landlord from Hong Kong. With the knowing of the difficulties of being an alien in the US, he is there for us 24/7, happy for helping us whenever we have the slightest problem. We are so lucky!

One other benefit is that he has more or less a small orchard in the garden. Today I have been outside picking small peaches. Being from Norway this is more or less HEAVEN – peaches are not growable in Norway, and the fruit season is still far away. The jam is even containing lemon – also from the garden.

INGREDIENTS

• 2 lbs (1kg) peaches
• 1.5 lbs  (700 g) sugar
• 0.4 cup (1 dl) water
• 0.4 cup (1 dl) lemon juice

HOW TO MAKE IT

Remove the stones from the peaches and put them into a saucepan. Add the sugar, water and lemon juice. Bring to a low boil, and cook for about 20 minutes or until peaches become liquid.

Remove from heat, and transfer to sterilized jars. Let cool, and place on shelf.

Enjoy – on roasted bread for breakfast!