Monday, August 12, 2019

Feed Me: Peach Preserves (French Confiture Style)

Howdy Everyone! **waves** 

I was gifted 25 pounds of peaches from my friend’s garden so I while I was looking up recipes I came across this YouTube clip that show’s Christine “French Jam Queen” Ferber’s method/technique. For the jammers out there I highly recommend getting her Jam/Confiture book, she is next level fabulous.    Anyhow, I opted to use a pineapple sage / cinnamon back note flavor for this recipe , but feel free to try whatever flavor profile. Have fun with it! 
☺️ 


Recipe , pictures and YouTube clip listed below 

Enjoy!🌺 

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INGREDIENTS

  • 3 1/2 pounds peaches
  • 3 1/2 cupsugar
  • 3 tablespoonlemon juice
  • 2 tablespoonapple cider vinegar
  • 4 jalapeños, seeded and diced
  • 1 4-inch sprig rosemary

INSTRUCTIONS

  1. To easily peel peaches, blanch in boiling water for 30 seconds. Remove from water and place directly in ice water. Chill 5 minutes and remove.
  2. Discard peach skins then cut peaches into thin wedges and discard pits.
  3. In a large heavy bottomed pan, combine the peaches, sugar, lemon juice, vinegar, jalapeños and rosemary. Bring to a rolling boil and turn to a simmer. Simmer for 5 minutes.
  4. Remove from heat and cool for 10 minutes.
  5. Skim off any foam sitting on top of the mixture and discard. Press a piece of parchment paper directly on the peaches. Cover and chill 4-6 hours.
  6. After the mixture has rested, strain the liquid from the peaches. Remove and discard the rosemary.
  7. Return the liquid to the pan and bring to a boil. Boil until the temperature registers 220-225 degrees.
  8. Add strained peaches and jalapeños back to the liquid and continue to boil for 5 minutes.
  9. Remove from heat and either can in a water bath or keep in the refrigerator for up to 2 months. Alternately, this can be frozen for up to one year. 

YouTube video tutorial 




                             











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