Peaches are in season! And good ones - the Pence peaches from Metropolitan Market are the best. Literally. All week I'm posting recipes for what to do with the giant flat of peaches you just bought. If you don't know the Pence peach story, click here.
For all of the recipes this week, check out the link on the right.
2 pounds peaches, peeled, pitted and roughly chopped (pits reserved)
3 1/4 cups sugar
1 cup water
Place peaches and their pits in a large pan with water. Bring to a simmer over medium heat and cook until peaches are soft - about half an hour.
Discard the pits and push the peaches through a strainer or a food mill. Pour the strained liquid into a thick bottomed pan or a preserving pan and add the sugar. Cook over low heat until sugar is dissolved, then turn up the temperature and bring to a boil. Boil, stirring occasionally, until jelly has reached a setting point.
To determine if it's reached a setting point, remove one spoon from the freezer and scoop out a small amount of jelly. Return spoon to freezer. In three minutes, check the spoon. If the jelly moves slightly when the spoon is turned on it's side, the jelly is ready to be canned.
Spoon hot liquid into sterilized jars and seal.
Based on Gloria Nicol Fruits of the Earth
Ooh, this is going to be so good for both sweet and savory uses! Especially in the cold months when we're dreaming of sunny summer days.
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