How did it get to be August already? It seams as if the summer, or lack there of due to the unseasonably cold weather on the Central Coast, has flown by. Luckily the cold weather has not gone past the coast to disrupt the stone fruit trees in the Valley. This year I’m loving all of the stone fruit; peaches(even white peaches which I’ve never been a fan of), nectarines, plums, and well, the list goes on. I digress, this post is dedicated to peaches!!! Because we love PEACHES!!!
Basic Peach Preserves
5 lbs Yellow Peaches (pitted)*
1-3 cups Sugar
1/2 cup Lemon Juice
(*nectarines are an option if they happen to taste better that week)
I leave the skins on for color but feel free to skin them if that pleases you.
Day 1: Prep
Day 2: Roast pits, strain peaches, and finish preserves
The kernel adds nice almond flavor.
After peaches have been strained, cook until soft, and add a bit more sugar and lemon juice if needed.
Ladle into clean and sterile jars and enjoy!
Booze it up a little with Bourbon, Brandy, or Cognac – about 1/8 cup.
Go earthy with some sage (one of my favorite herbs this year).
Add a bit of fire with a touch of ginger.
Bring the reserved liquid plus 1 cup of sugar adn 1/4 lemon juice to a simmer and cook until sugar has dissolved. Taste, and add more sugar if needed. Pour into a clean and sterilized jar and refrigerate.
This syrup is great for sodas and cocktails. Let your imagination go wild!
Until next time! Go out and enjoy your summer with great peaches!!!