A friend gave me a ginormous New Jersey white peach the other day, it was gorgeous! I could have bitten right into it letting all that great peachy juice run all over myself and enjoyed it for a couple minutes, or... I could take a little time and whip up a Micro Batch of Peach Preserves to be enjoyed for several breakfasts. I opted for the latter:@)
I pitted the peach and left the skin on (the preserves were a treat just for me and I don't mind the skin at all). Gave it a few spins in the food chopper, added a little lemon juice to preserve the color and brighten the flavor and cooked it over medium heat. Let it lightly bubble over medium/low heat and kept stirring so it wouldn't scorch.
A very tasty little 30 minute project:@)
Micro Batch Peach Preserves-adapted from Coffee to Compost
For each 1 cup of chopped peaches:
1 tsp lemon juice
1/4 C + 1 Tblsp + 1 tsp sugar-or to taste-you know your crowd
- Add everything to skillet (I used an 8" skillet for 1 C fruit).
- Bring to a boil over medium heat, reduce heat to maintain low boil. Stir constantly for about 15 minutes.
- Jam is done when it looks kind of clear and running a spatula down the middle of the skillet leaves a dry area the width of the spatula. There's a really good picture HERE. You can also use the plates in the freezer method to see if it gels.
- Pour into serialized 1/2 pint jar(s). Allow to cool, add lid and store in the fridge.