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. They are in store starting August 10th!
For all of the recipes this week, check out the link on the right.
Literally, nothing is easier than 'putting up' peaches. And when peaches are this delicious, you can't help but want to save them for the winter months when fresh - and flavorful - fruit is sparse. All you need is about one hour - it's well worth it.
makes 5 quarts
4 cups sugar
8 cups water
15 large peaches (about fist sized)
Fill a bowl with ice water and set next to the stove. Bring a large pot of water to a boil. Make an "X" in the bottom of each peach and dunk it in the boiling water for one minute. Remove from boiling water with a slotted spoon and dunk into ice water immediately. Let sit in ice water for one minute then slide off skin. Repeat with all peaches. Pile peaches in a bowl as you work so any peach juice is collected.
In a heavy bottom pan bring 8 cups of water and sugar to a simmer to dissolve sugar. Increase heat and bring to a boil. Slice peaches in half and remove pits. Gently lower peach halves into boiling sugar mixture with a slotted spoon. Leave halves in sugar syrup until syrup returns to a boil. Work in batches.
Evenly divide boiled peach halves among five quart sized jars. Pour any peach juice that may have gathered from peeling the peaches into the jars. Once all peach halves have been boiled and placed in jars, ladle sugar syrup over peaches leaving 1/2 inch clearance at the top of the jars.
Seal and process in a hot water bath for 25 minutes.
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