Riffing off of a recipe from Cooks Illustrated... The key is to cook small batches of fruit preserves. Small batches allow you to use high heat and carefully control the jelling process. I made two batches of the following...
Peel, pit, and slice or chunk a pound of peaches. Sprinkle the peaches with a scant cup of sugar. Split open half a vanilla bean and scoop the seeds into the peach/sugar mix. Break a small cinnamon stick into three or four pieces. A tiny pinch of salt.
Mix it all together, then go do something else for half an hour.
Pour your mix into a wide skillet (I used a 14" copper skillet with high sides). Turn your heat on medium high, bring to a boil, and stir vigorously and continuously for five or ten minutes until you see traces in the preserves. (Your spoon will leave visible streaks in the jelling fruit syrup.) If you're a nervous sort, test the preserves on a cold plate--it should more or less immediately thicken into a bead that doesn't run. Off the heat, add a couple tablespoons of bourbon. Makes about a pint, store it in the fridge. Eat it.
My preserves rock. Everyone says they've never tasted a fresher preserve. Very redolent of peaches. I love, in particular, to take a couple of tablespoons of preserves and mix them with fresh peaches for a pie.
Peel, pit, and slice or chunk a pound of peaches. Sprinkle the peaches with a scant cup of sugar. Split open half a vanilla bean and scoop the seeds into the peach/sugar mix. Break a small cinnamon stick into three or four pieces. A tiny pinch of salt.
Mix it all together, then go do something else for half an hour.
Pour your mix into a wide skillet (I used a 14" copper skillet with high sides). Turn your heat on medium high, bring to a boil, and stir vigorously and continuously for five or ten minutes until you see traces in the preserves. (Your spoon will leave visible streaks in the jelling fruit syrup.) If you're a nervous sort, test the preserves on a cold plate--it should more or less immediately thicken into a bead that doesn't run. Off the heat, add a couple tablespoons of bourbon. Makes about a pint, store it in the fridge. Eat it.
My preserves rock. Everyone says they've never tasted a fresher preserve. Very redolent of peaches. I love, in particular, to take a couple of tablespoons of preserves and mix them with fresh peaches for a pie.
3 comments:
Sounds delicious!
By the way, your blog is an inspiration! I also live in DeLand and am working on growing my garden. I am constantly referencing your blog and started my own to document what I'm learning. I hope you don't mind but I set up a link to your blog and some quick links to your posts about watering.
that's very gratifying, anabel. sometime this summer you should stop by for a beer! of course, summer's not the best of times in the florida garden...
I check your blog daily to see what's new. I live in Florida Zone 9b, so that's close enough to see what you're doing in the garden that I should be doing. I just made your easy peach preserves and they are delicious! Thanks for the easier recipe. Don't want to spend all day in the kitchen. I added a touch of Drambuie instead because that's what I have. Keep up the great blog.
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