My favorite thing to do on Saturday mornings is to grab a cup of coffee at the local coffee shop anxiously waiting for stall of our farmer's market to open selling their earthly bounty. This past Saturday I scored some delicious peaches, some for sangria and the rest for a quick preserve. This simple recipe is easy to do and the perfect recipe to set that time on your Ome Knob.
Ingredients
8 tablespoons of fresh lemon juice
2 lbs of peaches - peeled, pits removed and chopped into 1/2 chunks.
1 cup of palm sugar
1 tablespoon of garam marsala (optional)
Directions
Pour the lemon juice into a large, heavy bottomed saucepan. Add the peaches a handful at a time stirring with each addition to coat the peaches in the lemon juice which will prevent them from browning.
Pour the sugar and garam marsala over the peaches and stir gently to coat the peaches in the sugar. Let the mixture sit at room temperature for 1 hour.
This is a good time to taste the mixture. Add more sugar for sweetness, more garam marsala for a flavor boost, and lemon zest if it's too sweet.
Bring the mixture to a full boil over medium-high heat, stirring occasionally. Reduce the heat to medium and allow to simmer for 1-2 hours, until the liquid has reduced significantly and is jelly-like. As the preserves begins to thicken you'll want to stir frequently to prevent scorching.
Bring the mixture to a full boil over medium-high heat, stirring occasionally. Reduce the heat to medium and allow to simmer for 1-2 hours, until the liquid has reduced significantly and is thick and jelly-like. As the preserves begins to thicken you'll want to stir more and more frequently to prevent scorching.
Pour the hot mixture into very clean, dry glass jars leaving about ¼ inch at the top. Using a damp cloth or paper towel, wipe the tops of the jar to ensure a clean seal. Cap and screw on lids, leaving them a bit loose.
Bring a large pot of water, (or use a water can boiler) to a vigorous boil and gently lower the jars into the boiling water using tongs. The water should cover the jars by at least ½ inch. Let process for 10 minutes. Remove the jars from the water bath and place upside down on a dry towel laid out on a flat surface. Allow to cool completely.
