By May. I registered for fall semester at Calhoun: three classes. This is the most I have taken at once and it felt like a large decision that I made without fully announcing it to myself until I hit submit on the registration form. Three classes. Working full-time. Being a person. Biscuit to feed and water and reassure that the carrier is not a threat.
My supervisor Miss Charlene called me into her office again this week, the third time now, each time with something new. This time: lead teacher. The lead teacher position in the toddler room is opening in September when Ms. Patricia goes on maternity leave and Miss Charlene wants me to take it. A raise to thirteen dollars per hour. Eight toddlers. An assistant under me. I would be the lead teacher.
I said let me think about it. She said take the weekend. I took the weekend. On Sunday I helped Gloria make peach preserves, the early-season ones, the peaches just barely right, and while we were working she asked what was on my mind and I told her about the lead teacher offer. She did not answer immediately. She stirred the preserves and I watched the foam form and skimmed it. Then she said: you are already doing the work. Taking the title is just honesty. I said yes. She said then yes. I called Miss Charlene Monday morning and said yes.
Thirteen dollars an hour. Three college classes. Lead teacher. Biscuit. Sunday dinners. My life is building itself faster than I can see the whole shape of it at once. I keep looking at each part separately and hoping the shape makes sense.
Gloria and I stood over that pot for the better part of Sunday afternoon, skimming foam and not rushing anything, and somewhere between the stirring and the deciding I realized the preserves and the job offer had the same lesson in them — you work with what’s ready, even if it’s just barely ready, and you trust the process to set. This is her recipe, or close to it, the way she does early-season peaches when they’re not quite peak but sweet enough to keep.
Gloria’s Early-Season Peach Preserves
Prep Time: 30 minutes | Cook Time: 45 minutes | Total Time: 1 hour 15 minutes | Servings: 4 half-pint jars
Ingredients
- 3 pounds fresh peaches (about 8–10 medium), slightly firm
- 2 cups granulated sugar
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
Instructions
- Prep the peaches. Bring a large pot of water to a boil. Score a small X on the bottom of each peach. Blanch peaches for 30–60 seconds, then transfer to an ice bath. Slip off the skins, halve, pit, and chop into rough 1/2-inch pieces.
- Macerate. Toss the chopped peaches with sugar, lemon juice, and salt in a large heavy-bottomed pot or Dutch oven. Let sit for 20–30 minutes, stirring once or twice, until the peaches release their juices.
- Cook the preserves. Set the pot over medium-high heat and bring to a steady boil, stirring frequently. Reduce heat to medium and continue cooking at a lively simmer for 35–45 minutes. Skim any foam that rises to the surface. The preserves are done when a spoonful placed on a cold plate wrinkles slightly when you push it with your finger.
- Finish. Remove from heat and stir in the vanilla extract. Let the preserves rest in the pot for 5 minutes, stirring gently once to distribute the fruit evenly.
- Jar and seal. Ladle hot preserves into clean, sterilized half-pint jars, leaving 1/4 inch headspace. Wipe rims, apply lids and bands. Process in a boiling water bath for 10 minutes. Remove and let cool undisturbed for 12–24 hours until lids seal.
Nutrition (per 2-tablespoon serving)
Calories: 55 | Protein: 0g | Fat: 0g | Carbs: 14g | Fiber: 0g | Sodium: 10mg