Thursday, September 1, 2011
Many years ago my friend, Arturo, gave me his grandfather's recipe for peach preserves. It was very simple: take a pound of peaches and a pound of sugar, bring them to boil very very slowly, let cool, bring to a slow boil again and then put in jars. As you can see, there was some level of detail that was left out.
This was the first time I tried this recipe (with my own embellishments) and I think it turned out rather well. Enjoy!
Makes 3 pints
Adapted from a recipe from Arturo's grandfather
2 lbs fresh peaches, washed (about 6 large)
2 lbs sugar
1 tsp ground ginger
1 tsp ground cardamom
Bring 4 inches of water to boil in a saucepan. Stick a fork in a peach and dip it into the boiling water, turning so that every part of the skin is exposed for 30-45 seconds. Remove the peach to a clean sink. Quarter the peach with a small knife, keeping the peach together and peel away the skin. It should peel off easily, but if not, dip in boiling water briefly again. Repeat with all the peaches.
Chop the peaches into 1/2" pieces. Combine peaches, sugar, and spices in a dutch oven, or another kind of heavy pot. Over a very, very low flame, bring the mixture to a boil slowly. This may take up to an hour.
Turn off the heat and let cool. Taste and adjust the spices if necessary. The mixture will be quite soupy at this point, but never fear. Take a potato masher and mash up all the peach bits until the mixture is fairly homogeneous.
Bring the preserves to a slow boil over a low flame again. This may take 20-30 minutes. Turn off the heat and let the preserves cool. Preserve in jars.
These preserves are especially good when served over plain yogurt for breakfast. Yum!