Amazon.com: The Complete Book of Year-Round Small-Batch Preserving: Over 300 Delicious Recipes (9781552094891): Ellie Topp, Margaret Howard: Books
Still have blueberries and strawberries waiting in the freezer, but that will have to wait for another day.
Sun Relish reducing:
The finished product ready for a taste test. The book suggests serving with things like
cheddar or cream cheese. I am also thinking it would compliment some Mahi Mahi burgers.
The empty jam pot. The steeping lavender smelled amazing,
and the resulting jam is both unusual and delicious. I am dying to try it on a warm biscuit or pop-over.
Sun Relish- Makes 4 cups; recipe courtesy of The Complete Book of Small Batch Preserving.
6 peaches (peeled, pitted and chopped)
6 sweet yellow, and 1 hot yellow pepper (seeded & chopped)
1 lemon, halved
1/2 C white wine vinegar
2 1/2 C granulated sugar
1 1/2 tsp pickling salt
Place peaches, peppers, lemon and vinegar in saucepan. Bring to a boil over med-high heat, reduce heat and boil gently, uncovered for 30 minutes, or until softened. Remove and discard lemon, addsugar and salt; return to a boil. Cook, uncovered, for about 20 minutes until mixture thickens stirring frequently. (Note: I had to reduce for much longer, probably because I started with frozen peaches.)
Ladle into jars leaving 1/2 inch head space; process 10 minutes for half-pint, or 15 minutes for pint jars.