Tuesday, October 26, 2010
Finally the weather is cooling down much more, and leaves are turning bright golden yellow and all shades of red. Beautiful really... ^.^
Of all the shades, the golden, reddish, peachy color of peaches reminds me best of fall. So here's one peach preserve to be shared with everyone! ^.^
1- Really ripe peaches are best for preserves in my opinion. The aroma are just too awesome to say no to...
2- While cutting the peaches, it is best to immerse the cut peaches into a a bowl of cold water to prevent browning.
3- Instead of using pectin, I use lemon peel/pith as a gelling agent.
1-3/4 cup sugar
juices from 1 lemon
Wash and cut peaches into small pieces.
Place peaches and sugar into a mixing bowl and mix well.
Cover and let it sit overnight.
Half a lemon and squeeze out the juice and set aside.
Cut off the tip of the lemon and open up the lemon peel.
Carefully, place your paring knife between the pith and peel, and cut out the pith from the peel.
Place all peach and sugar mixture, lemon juice, and pith into a medium sized sauce pan.
Heat the pan over high heat until the mixture boils.
Once the mixture is boiling, turn down the heat to medium low and simmer for 2-3 hours until thickened and fruit pieces have all softened.
*Do not worry too much if it still seems slightly watery, it will continue to thicken as it cools.
After the preserve has cooled, transfer the preserve into a clean jar and store in fridge.
Good luck and hopefully the weather where you're living is treating you well. ^.^