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!
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Recipe , pictures and YouTube clip listed below
Enjoy!🌺
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INGREDIENTS
- 3 1/2 pounds peaches
- 3 1/2 cups sugar
- 3 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 4 jalapeños, seeded and diced
- 1 4-inch sprig rosemary
INSTRUCTIONS
- 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.
- Discard peach skins then cut peaches into thin wedges and discard pits.
- 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.
- Remove from heat and cool for 10 minutes.
- 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.
- After the mixture has rested, strain the liquid from the peaches. Remove and discard the rosemary.
- Return the liquid to the pan and bring to a boil. Boil until the temperature registers 220-225 degrees.
- Add strained peaches and jalapeños back to the liquid and continue to boil for 5 minutes.
- 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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