Peachy-Keen

I finally dug the in-season-frozen peaches out of the freezer today and put them to good use.  The stars aligned and I had clean jars, all necessary ingredients, time, and motivation at hand.  Back when it was peach season I was in no mood to can.  Now in the cold months of winter I get exited about boiling water and simmering down jams and relishes for 40 minutes over the stove.   Very excited.  Today I made "Sun Relish" (peaches and peppers) and "Peach Lavender Jam", both from this cookbook:

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.

Yummy.

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.

HAPPY CANNING!