[CH] Peach Preserves for Cold Mornings
Ed Johnson (ejohnso1@maine.rr.com)
Sun, 02 Aug 1998 20:56:20 -0400
I posted this last fall, after fresh peaches were no longer in season.
Here it is again, while fresh peaches are plentiful. I got a lot of
good reviews from the list last year.
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My wife made this recently. It's really good, with a
delayed reaction on the chiles.
I took a jar of this to work and left it in the break room. One greedy
fellow spotted it and dipped into the jar with a large tablespoon. He
ate it and
proclaimed it excellent. He left the break room and got halfway down
the
hall and then suddenly said "Hey!! That stuff is hot!! He then went
right back with his spoon and got another large gob.
Sharon Johnson's Peach Preserves for Cold Mornings
3 pounds ripe peaches, peeled and quartered
l/2 medium-size orange, quartered and seeded
2 Red Savina habaņeros, (seeds and all)
4 cups sugar
1/4 teaspoon almond extract
3/4 Cup honey (the lightest, mildest you can find)
Combine peaches, sugar, and honey in a Dutch oven; stir well. Cover
and let stand 45 minutes. Place knife blade attachment in food
processor bowl; add orange quarters and habaņero chiles. Process until
finely chopped, stopping once to scrape down sides.
Place orange, habaņero chiles, and an equal amount of water in a
medium saucepan. Bring to a boil; cover, reduce heat, and simmer 10
minutes or until orange rind is tender.
Bring peach mixture to a boil over medium heat, stirring until sugar
dissolves. Increase heat to medium-high, and cook, uncovered, 15
minutes, stirring often. Add orange mixture. Bring to a boil; cook,
uncovered, 20 to 25 minutes or until candy thermometer registers 221,
stirring often. Remove from heat; stir in almond extract. Skim off
foam with a metal spoon.
Quickly pour hot mixture into hot, sterilized jars, leaving 1/4-inch
headspace; wipe jar rims. Cover at once with metal lids, and screw on
bands. Process jars in boiling-water bath 5 minutes. Yield: 6
half-pints.