Like serving a fine wine with a perfectly crafted meal, this fall, I will be pairing my favorite harvest recipes with complimentary skincare ingredients from LimeLight by Alcone. Seems funny, I know … but my hopes are to inspire folks to 1.) Cook with your family and utilize your local bounty, and 2.) Put self-care first this fall.

Living at altitude, the seasons’ not-so graceful transitions can be hard on my body, especially as summer changes to fall. I’ve had an indulgent summer, moving at breakneck speed in an attempt to celebrate the sun and the long days. I pretty much ate and drank what I wanted while on holiday, creating a lot of internal heat in my body. And now that we’re in the midst of hay cutting season in Idaho, I’m suffering the repercussions. Right now, if I’m not precise with my daily habits—an easy schedule, daily self-massage with oil, going to bed early, and paying careful attention to what I put into and on my body—I will react with allergy symptoms and inflammation.

So, I tread lightly into the season of autumn—one of my favorite times of year—by ditching the indulgent nature of the summer, trading that glass of vino for warm lemon water, and preparing and eating what is in season. It’s my favorite fall ritual and one that puts the health and well-being of my family first. It’s a tradition we’ll remember and enjoy well into winter, when snow blankets the once -fruitful crops.

With last week’s bumper crop of peaches (I’m sure my New England friends can relate), I offer you my first in a series of harvest recipes: Honey Vanilla Peach Jam. This recipe—now a perfected family staple—contains no sugar and honors the sweet tartness of Idaho peaches and the warm, mellow nature of tropical fresh vanilla beans. (A lesson in contrasts, for sure!) Enjoy it on fresh baked bread, in yogurt topped with granola, or as a sweet chutney on a locally raised pork dish. You can also save your jarred jam for yummy teacher gifts during the holidays.

The Recipe:

5 pounds fresh peaches (2 medium peaches equals 1 pound)
1 twenty-ounce jar of raw local honey
2 vanilla beans
Zest of 2 lemons
8 Kerr half-pint quilted jelly jars (Perfect for gifts!)

1. Bring water to a boil in a large Dutch oven. Blanch peaches for 2 minutes in boing water. Transfer them to a cold ice-water bath. Remove skins. (They will peel easily.)
2. Place jelly jars in the dishwasher and sterilize them in the wash cycle.
3. Core and slice peaches. Place them into a large bowl.
4. Split vanilla beans in half lengthwise and scrape out the insides. Add scrapings and beans to bowl.
5. Add honey to the peaches. Stir gently to coat. Allow them to macerate for 15 minutes.
6. Transfer into a large, heavy pot and bring mixture to a simmer. Simmer on low for approximately one hour, stirring frequently. (Don’t let it stick!)
7. When peaches start to separate, use a potato masher to break them apart.
8. Remove jam from heat and allow it cool slightly once it’s reduced by a third or reaches desired consistency.
9. Taste jam. Grate and add lemon zest to balance flavors.
10. Prepare your hot water bath for canning.
11. Ladle hot jam into jelly jars. Wipe rims. Place lid and ring gently on each jar.
12. Submerge in the boiling water bath for 10 minutes to seal jars. Adjust canning time to altitude. (Refer to this chart.)
13. Remove jars from water. Allow to cool.

The Skincare Pairing:

After a Sunday afternoon of preparing (and sampling) this delicious late-summer treat, I settle into a book with a cup of tea and a nutrient-rich scrub/mask from Limelight by Alcone. The Skin Polish mask is one of the essential steps to my anti-aging skincare routine. The apricot oil pairs perfectly with the sweetness of the summer peaches and the cold-pressed lemon peel oil detoxifies the skin, similar to my cup of honey-lemon tea.

As I slough off the remnants of dry summer skin and immediately follow it with my favorite oil called Must Dew, I am reminded not to fall for autumn’s frenzied vibe. Instead, I put myself first by participating in a grounding harvest practice that prepares my body for the long winter ahead. Enjoy!