Peach Preserves

Elena Butuc

I have a thing lately for plain Greek yogurt together with aromatic homemade preserves or with honey. During the fruits season I've improvised several combinations of preserves and I was so eager to make this one with peaches. I could 'see' and 'feel' it even before I started cooking - it had to be slightly aromatic, with dried chunks of peach inside and a clear pleasant colour.

To obtain this result when making peach preserves (but not only peach), I usually boil it 5-10 minutes each day, for 3-4 days. So the total boiling time will be less than 30 minutes for this recipe. The drying up process will take longer, but there's nothing you can do here, just leave the preserves sit in the pot.

This way you will have whole dried up fruit inside the clear and thick preserves. With minimal effort, see the recipe steps, you will be able to enjoy super savoury and tasty peach preserves during the whole winter!

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Ingredients

Metric US

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Peaches

1500 g

pick peaches slightly bigger and not so juicy

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Lemon

1 piece

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Sugar

1 kg

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Water

200 ml

Step by step

It's important to pick big peaches in their season, flavourful and slightly harder - we don't want them mashed.

Wash and drain.

Cut peaches into quarters or halves first (carefully remove the pits), then cut into medium sized cubes.

Toss peach cubes with the juice from 1 lemon, carefully stir with the spoon.

In a heavy-bottomed pot (or a big Dutch Oven or a large deep skillet) combine 200 ml water and the sugar.

Set over a medium heat until it comes to the boil and sugar is dissolved completely.

Stir the peaches in this hot syrup and carefully mix.

When the mixture comes to the boil, turn the heat to low and boil for 5 minutes.

Then turn the heat off, stir and leave the pot uncovered (maybe just cover with a towel, but without the lid on!) on the table or on the stove for 12-24 hours.

This is what it looks like the next day - notice that the fruit are intact and they are starting to change their colour.

Set the pot over heat again and when it comes to the boil, let simmer for 5-10 minutes over low heat. Then leave uncovered on the table for 12-24 hours.

On day 3, boil for 5 minutes again and leave the pot without a lid on on the table.

On the last day, check the cold preserves in the pot - if it's the desired consistency, with big chuncks of fruit and dense liquid, you can wash and sterilize the jars.

When the jars are ready and dry, set the pot over heat again, boil for 5 minutes, then ladle the preserves into jars.

If you think it's still too runny after boiling, I recommend leaving it another 24 hours on the table.

My preserve were ready in 4 days, the time may vary depending on how juicy the fruit are.

Ladle the preserves in clean and dried jars, seal.

Here I made double batches of preserves in 2 big pots and I'm so glad because it's so good and fine. We will get to enjoy it the whole year - with yogurt, oatmeal porridge, semolina pudding, various desserts, cakes, ice cream etc.

It takes minimal effort and only 5 minutes a day so, if you manage to organize your time right, you'll end up with some delicious preserves.

Enjoy!

Quantity: 2 kg

Prep time: 30 min