It's been years since my budding interest in making preserves and jams began. What's kept this pursuit from fortifying? No idea. Being a punk. Not wanting to add to the collection of possessions that I'd have to bring with me every time my nomadic self relocated. Regardless...the time finally came! I did my reading, got my ball jars, ordered my canning kit and pot (Amazon prime, of course--#impatientnow)...and decided to give it a go! After an afternoon at the Mount Pleasant farmer's market, I decided on some huge local peaches to be the base of my first batch. Here we go! 

Ingredients
3 large peaches
1/3c raw sugar
2 Tbsp finely chopped fresh ginger
1/2 a fresh lemon, squeezed (add the zest too for a little extra flavor!)
1 Tbsp bourbon

Step 1
Add about 3 inches of water to a saucepan and put on stove at medium heat. Add the peaches and cover for about 5 minutes, just enough to soften the peaches and to loosen the skin. Remove from the water, let cool a bit. Remove the skin, toss out the pits, and roughly chop. Put the peach pieces back in the saucepan (empty the water first!), and add the chopped ginger, sugar, lemon/zest, and bourbon. Bring to a boil, then reduce and let simmer for a good 60-75 minutes. The time it simmers will depend on how much peach you have, and how juicy they are. You're just looking to reduce the moisture in the mixture until it is nice and thick. I wanted to keep this as natural as possible, so I thought I'd give it a shot without adding any pectin...but this is making it a bit more time consuming to reduce it down enough to be the targeted texture. 

Step 2
I'll spare you from the lengthy instructions on how to water bath can your preserves...but here's the website that had great instructions that this rookie used! The preserves on their own will be good in the fridge for a good month or so...but if you want to actually jar and save and/or gift to friends and family...get yourself a canning kit and make it happen!

MACROS (assuming you get 20 servings from this recipe)
Protein 0
Carbs 8
Fat 0

 

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