Monday, January 10, 2011


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: 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.



Erin said...


meemsnyc said...

Oh wow, that looks mouth wateringly good! I have to try this recipe!

Sue said...

Such a great idea! When those fruits come in fast and furious, it's often hard to deal with at the time. These long, slow days of winter are the perfect time to "catch up". I'll have to remember this!

Dani said...


Kelly said...

Sue- if you have thre freezer space it really is a nice way to preserve the fruit harvest and preserve later.

meesmsnyc- you could probably use frozen peaches form the grocers as well, they usually have pretty good flavor. Next time I may add a second, or use a different variety hot pepper, the one I had didn't have much zip.

Thomas said...

It looks awesome Kel! I went to 2 different Walmarts the other day and couldn't find any canning jars. I was told they were a seasonal thing. Guess not a lot of people on the east coast are canning this time of year. Finally found some at the True Value Hardware.

Jane said...

That looks fabulous. Plus it is a little glimpse of summer for those of us getting snowed in.

Kelly said...

Too funny Thomas, that was where I was going to suggest you look. So glad you were able to find some!

Jane- thanks. We have white stuff coming our way as well, but I don't mind. I am re-working the garden sketches and coming up with a seed starting calendar while staying toasty inside. :)

Veggie PAK said...

Those peaches in the pot really make me wish it was peach season again! The kitchen smells so good when I'm canning peach preserves!