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
- 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.