A huge thank you to my "peach" of a friend Cyndy for all her wonderful recipes this week.
I found this recipe on Pinterest. It's a simple recipe that lets the flavor of the peach shine through. I've made peach curd and the butter and eggs change the flavor so much that you can hardly taste the peach. This recipe? with only 2 ingredients is so darned good and the fact that you CAN it, made me want to try it even more.
I made the first batch about 2 weeks ago. The flavor was there but it was too runny. I decided this time to reduce the mixture more until it was almost as thick as applesauce. That worked for me. I took the pictures just after pulling these babies from the canner and they were popping/sealing as I was photographing them. The recipe is simple and delicious. I'm saving some for you Linda!
Thank You for letting me share some canning recipes with everyone this week. My pantry is well stocked now. I think i'm going to try this with mangos and see how that turns out....
Thank You Linda and to Jennie at Onesweetmess.com
From Jennie at onesweetmess.com
A sweet peach spread made from fresh ripe peaches
Yield: 6 - 1/2 pint jars + 1 - 1/4 pint jar (my yield, Jennie got 10 - 1/2 pint jars)
5 pounds peaches (I used 10 large juicy peaches)
2 cups sugar
1 cup water
6 (8-ounce/1/2 pint) mason jars (plus one small 1/4 pint jar)
Wash and sterilize your jars and bands in a canner. Let dry on a clean towel. take each peach and cut an X on the bottom of each peach. Not deep slashes. Just enough to cut the skin. set aside.
Take a large pot and fill it with water leaving about 4" space from the top, bring it to a boil. It has to be deep enough to put the peaches in and cover with boiling water. You should have room to take the peaches out with a spoon. Add the peaches to the boiling water for about 30 -35 seconds. Take them out with a slotted spoon.
Peel the peaches from the bottom where you cut the skin. They should peel easily if they are fresh ripe peaches.
Now, slice the peaches into chunks and put them back into the pot with the sugar and water. Bring the mix to a gentle boil then reduce heat and let simmer for about 20 minutes so they will cook. Stir the peach mixture occasionally.
After the peaches have cooked. Let cool sightly and then place the peaches in a blender and puree until smooth. I did it in two batches. Jennie says this can also be done with an immersion blender or food processor, I just used my blender as it was on my counter already.
Place the peach mix back into the pot and bring to a gentle boil again, stirring frequently for about 30 to 40 min (per the recipe). I let mine simmer for about an hour at least because i've made the recipe before and I thought it was too thin. It's ready when it leaves a trail on the back of the spoon when you drag your finger across it. I reduced mine to about 2/3 of what I started with in the pot. I got fewer jars but I like it thick and not runny. It should thicken more as it cools. I placed a jar in the refrigerator and the rest went into the pantry.
Put you lids and bands into a bowl and pour boiling hot water into it. Now start filling your jars leaving a headspace of about 1/2". Wipe the rims of the jars and take a lid, dry it off and place the band on twisting finger tight only. Once all jars are ready, place in boiling water bath making sure that the tops are covered by at least 2" of boiling water (& they aren't touching) for about 10 minutes. Don't over process, you don't need to. Use Canning tongs to put the jars in the water and remove them from the water. Be careful, the water is Stinkin' Hot.
After removing the jars, place them on a towel on top of your counter and soon you'll start hearing popping sounds. The jars are sealing properly. Store jars (after cooling) in a cool dry place.