I am going to make peach preserves this weekend (since we have an abundance of peaches!) Does anyone have a fabulous recipe?? Thought I'd ask before I googled it.
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I am going to make peach preserves this weekend (since we have an abundance of peaches!) Does anyone have a fabulous recipe?? Thought I'd ask before I googled it.
I don't know if fabulous is the right word, but I enjoyed spiced peach jam:
2 quarts crushed, peeled peaches, 1/2 cup water, 6 cups sugar,
with 1 tsp whole cloves, 1/2 t. whole allspice and 1 stick of cinnamon in a cheesecloth bag during cooking.
Combine peaches and water, cook gently for 10 minutes. Add sugar, bring to a boil and cook until sugar dissolves. Boil rapidly until thick, stirring frequently, until ready to pour into jars, about 15 minutes.
We did peaches last week. Jam (peaches, boatload of sugar, lemon juice, pectin), and halves in syrup and spiced. Our spiced recipe uses some type of vinegar (can't recall if it's apple cider or white wine), then the usual cloves and cinnamon sticks. I don't think there's a wrong way, everything tastes yummy!
Harry & David has this fabulous Peach Marmalade - I'd love to find a good recipe for homemade - I don't like Orange marmalade but I loved the peach.
Sounds tasty! When do you add the spice bag?Quote:
Originally Posted by azfiddle
My 2 cents - use a tad under-ripe peaches, otherwise your preserves will wind up runny. Still tasty, just runny.
I used to have a peach tree (Desert Gold varietal) when I lived in Phoenix and every year had to do "something" with all the peaches.
Divingbiker makes awesome peach jam.
Check with her for her recipe.
Maybe, if she made some more this year, and if I'm enough of a kiss-up, she'll send another jar my way!! :p
Add the spices while you are cooking the jam- then remove when you fill the jars.
At the peach pulp+water-only stage, or after you add the sugar?Quote:
Originally Posted by azfiddle