I made some yogurt this weekend, which can also be considered preservation. To top this yogurt, I made use of the abundance of peaches here in TX, and made a yummy peach preserve.
Peach White-Wine Preserves
Ingredients:
- approx. 6 cups peaches, peeled and chopped
- 2/3 C. white table or dessert wine
- 2 C. sugar
- 4 Tbsp. lemon juice
- 3 Tbsp. flex-batch pectin
Step 1: blanch the peaches, then peel and chop.
If you like chunky preserves, leave the peach pieces larger. If not, then cut them up more finely.
Step 2: Put the chopped peaches in a dutch oven. Simmer for 30 minutes.
Step 3: Once they have simmered, add the white wine and simmer for another 5 minutes.
Step 4: Next add the sugar and lemon juice and bring everything to a boil. Once boiling, add the pectin and boil hard for 1 minute.
Step 5: Skim the foam if needed, then ladle into hot, sterilized jars leaving 1/4″ headspace. Wipe the rims, place the lids, and process in a boiling water bath for 10 minutes.
Step 6: After processing, cool in an out of the way spot for 24 hours, then store.
Make sure you use a sweeter wine; too dry a wine does not complement the peach flavor as well. This made 4 12 oz. (jelly) jars.
The Wife
You’ve got me thinking about strawberry-peach jam… mmmm
Yum!
Nice! We just made peach jam, but have enough for preserves as well…
This is definitely worth a try. The wine gives it a nice crisp flavor.
YUM!! Two of my favorite things; peaches and sweet white wine. I wonder if I cut the recipe in half or thirds if I could keep it in the fridge without the BWB? What do you think? Do you think Moscato would be a good wine to use? It’s sweet and one of my favorites.
Looks really great! And you’re right…this time of year in Texas, finding new and fun ways to use our abundance of peaches is always a good (and yummy) thing!
my mouth is watering as I type.
This recipe sounds great. However, tell me what flex-batch pectin is. I have used two kinds of pectin but have not heard of this. Looking forward to the answer.
Flex batch is a powdered pectin that Ball makes. It also has citric acid in it. I use it for everything that doesn’t specifically call for liquid pectin. Hope this helps!