I bought two quinces and two small boxes of kumquats as I do love kumquats. I have planted a dozen quince trees over the years and not a one of them survived, so no quince laded trees at Lucindaville. A house guest left a bag of cherries in the fridge that needed to be dealt with. Let the small batch canning commence. I made several small jars of quince preserves, some kumquat marmalade with a shot of orange liqueur, a few jars of cherries pickled with star anise joined the last two jars of blueberry butter that didn't get eaten or given away.
Home Made tops.
Last year I wrote about making a Lilac Jam and how I liked to think of it as jamelly. Traditionally, jelly is clarified till pristinely clear, but I like it with a bit of the "stuff" in it and less Jello-like. Well, I feel the same way about preserves, I looked at several recipes for peach preserves and they all called for a mashing of the fruit. I didn't want my lovely white peaches obliterated, I wanted them to be recognizable in the jar and not encased in Jello. I wanted the peaches floating in a thick, ginger syrup, not suspended like a fly in amber.
Ginger- Peach Preserves or Whatever
4 large white peaches, peeled, pitted, and sliced (peel them by dropping them in a pan of boiling water for a few seconds)
1 heaping tablespoon soft diced ginger ( I think this ginger from King Arthur Flour is an absolute kitchen essential)
1/4 cup lemon juice
3 cups sugar
3 tablespoons pectin powder
In a large container with a top, add the peach slices and sprinkle with lemon juice, immediately. Add the ginger. Cover the peaches and ginger with the sugar. Tap the container on the counter to distribute the sugar. Cover and place in the refrigerator. The sugared peaches can sit in the refrigerator a couple of days, until you are ready to make the preserves. (The sugar will congregate at the bottom of the container, which is not a bad thing, but I often invert the container a time or two to keep the sugar distributed.)
Remove the container from the refrigerator and place the contents in a preserving pan, using a spatula to get all the mixture out of the container and into the pan. Bring mixture to a boil and cook about 10 minutes. Turn off the heat. Sprinkle the pectin over the fruit mixture and stir to incorporate. Return mixture to a boil.
Place in prepared canning jars and process.
These ginger-peach preserves are slightly runny with actual peach slices and not a stiff, mashed pulp. So maybe they are syrup preserves, peaches in ginger syrup, or sliced peach preserves. Hey, they don't care what you call them as long as you call them when you make biscuits. And rest assured, they are Home Made.