Skip to main content

Spiced Peach Preserves

I have a friend who received some Spiced Peach Preserves from me last year, and she inquired recently whether I'd be making more this year.  I answered that I was not sure, as it is hard to can with store-bought fruit after you've received organic, homegrown, best-you-ever-tasted peaches.  Obviously I would love some more of those peaches, but unfortunately my in-laws' peach tree was hit hard with a late frost this past spring, as were many fruit trees in Colorado.  My local farmer's market had some lovely peaches on a day when I didn't have time to can, and assured me that they'd have more the next week.  They didn't!  So previously mentioned friend asked her brother to pick up a box on his way through Palisades last week, and she gave them to us in exchange for some finished jars, and a little lesson in canning.  Isn't that nice?

IMG_5878

I decided to blog the recipe so that you can use it, and I can find it here again! 


Spiced Peach Preserves
Recipe adapted from Sweet Preservations, original recipe here
  • 10 cups peaches
  • 5 cups sugar
  • 1 vanilla bean
  • 1/2 tsp. ground ginger
  • 1/4 tsp. cloves
  • 1 tsp. cinnamon
  • 2 Tbsp. lemon juice
  • 1 lemon, zested
  1. Sterilize canning jars. Combine peaches, sugar, spices and lemon juice & zest and slowly bring to boiling, stirring occasionally.
  2. Cook rapidly until thick, about 15 to 25 minutes; stir frequently to prevent sticking.
  3. Pour hot preserves into hot jars, leaving 1/4-inch headspace. Wipe jar rims and adjust lids. Process 10 minutes (high altitude) in a boiling water bath.
  4. Allow jars to sit undisturbed for at least 12 hours before moving them.
Yields roughly 16 - 4 oz jars, or 8 half-pint (8 oz) jars
IMG_6489

Comments

  1. Oooh, that sounds yummy! How did the lesson go? Thanks for sharing your recipe!

    ReplyDelete
  2. Wow - I'm really tempted, Karen! We have wonderful fresh peaches right now!
    Cheers!

    ReplyDelete
  3. This sounds delicious. Thanks for sharing. Do you slice the peaches or dice them?

    ReplyDelete

Post a Comment

I love reading your comments! Please be sure to LEAVE YOUR EMAIL ADDRESS (if it isn't included in your profile) so that I may respond to you. Thank you!

Popular posts from this blog

reasons I knit

I haven't posted a lot of knitting on here in the last few years.  Not much to say about it but I still knit.   I knit because I love to create. I knit because I love sweaters. I knit because I grew up with a mom who is artistic beyond the acknowledgement she receives, and it's in my blood to do something creative. I knit because I love the good things God grows, like sheep and wool and muskox and cotton. I knit because I love colors. I knit because my boys wear what I knit. I knit because I like the rhythm. I knit because it has a beginning and an end, and they are achievable.  I knit because when my hands are busy, my mouth slows down, and it gives my brain a chance to make better decisions. I knit because I'm really, really good at it, and it's one of the few things that others acknowledge, and we all need that. I knit because I love to knit. I'm working on a colorful shawl in alpaca. 

modular knitting

On the plus side, modular knitting gives one interesting options for colorwork and color blocking.  Sometimes the dye process can give the yarn its own commentary, like this changing of scales. However, there are often many more ends to weave in.  This one is not too bad, but there's at least four ends on every row - 14 rows.  Still, interesting to try something new! Details on my Ravelry page , if you are interested!!  Have you tried modular knitting?  Thumbs up or down??

getting through winter

As classes of all sorts get scheduled, rescheduled and postponed due to weather, and with the short days with less light, I often find January and February to be a forced pause.  Years like this convince me that I should get good at reading rain gauges and keeping track of the temperature.  It seems like we've had an usual amount of snow.  That should be good for our snow pack and seasonal runoff to fill creeks, lakes, basins, but we'll see what the spring brings.  In the meantime, I have been trying to tick off indoor chores and projects, and working on garden things.   We have started a handful of seedlings:  basil, foxgloves, verbascum, lavender, rosemary, onions and something new to us, naranjilla .  We have varying levels of success.  The naranjilla did take a long time to germinate; I think we used 11 seeds, and we currently have five seedlings, some a couple weeks older than others!  We're still 12-14 weeks out from planting and I really had my hands full last year -