PEACH PRESERVES
This is a quick preserve, a classic accompaniment to hot biscuits or perfectly browned toast, but it adds a juicy flair to vanilla ice cream. It's also an easy one and doesn't require you to fool around with the rigors of canning, although your jars should be clean, of course. The preserves should last about two weeks, refrigerated.
Provided by Matt Lee And Ted Lee
Categories condiments, dips and spreads
Time 1h45m
Yield 3 pints
Number Of Ingredients 4
Steps:
- In a food processor, chop peaches in batches to a chunky purée (about 4 1-second pulses), transfer to a 6-quart pot or dutch oven. Add sugar, lemon juice and ginger.
- Bring to a simmer over medium-high heat, stirring to dissolve sugar. Turn heat to low, and simmer 1 1/2 hours, stirring every 5 minutes.
- With a spoon, transfer the preserves to 3 pint jars. Fill jars to 1/2-inch from the rim, close the jars and let them cool. Store in refrigerator for up to 2 weeks.
Nutrition Facts : @context http, Calories 292, UnsaturatedFat 1 gram, Carbohydrate 73 grams, Fat 1 gram, Fiber 6 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 69 grams
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