Tag Archives | Sweet Preservation

Nectarine Conserve with Lemon, Raisins and Walnuts

This nectarine conserve features thin slices of whole lemon, plump golden raisins, and toasted walnuts. Add it to your next cheeseboard!

nectarine-conserve

I firmly believe that conserves are poised for a resurgence in popularity. Much like how old fashioned names are all the rage with today’s parents, conserves represent a bygone age of preserving that is ripe for renewal. Truly, their time has come!

ingredients-for-nectarine-conserve

For those of you not in the know, conserves are typically defined as a soft set jam, with the addition of dried fruit, citrus peel, or nuts. They are good alongside various cheeses, they can enhance cold roast chicken, and they’re delicious stirred into bowls of oatmeal or other warm grain cereals.

sliced-nectarine-for-nectarine-conserve

This particular nectarine conserve was made with some of the fruit that the nice folks from the Washington State Fruit Commission sent me back in August. I realize that waiting this long to share this recipe puts us at the outer edge of nectarine season, but I did spot some at my local farmers market last weekend, so there are still a few to be had (in a pinch, frozen peaches would also work here).

nectarine-conserve-in-the-pot

Like so many of my recipes, this nectarine conserve uses as little sugar as seems reasonable, and tries to be as no-nonsense as possible. I left it relatively unspiced, but next time around, I might add a little freshly grated ginger, or a teaspoon of cinnamon. You can, of course, spice it to your heart’s content.

nectarine-conserve-close-up

Finally, if stonefruit is well and truly gone in your area, consider making this very same recipe with just-ripe pears. The finished preserve won’t have the same vibrancy of color, but will still be quite tasty.

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Peach Habanero Hot Sauce

This peach habanero hot sauce brings sweet, gentle heat to all your favorite foods. Make sure to use peaches at the pinnacle of ripeness for maximum deliciousness.

finished peach habanero hot sauce

I am not someone who goes for crazy hot foods. I firmly believe that eating should be grounded in pleasure rather than pain or discomfort. However, I do believe that there’s something uniquely appealing about sauces that allow for the careful, targeted application of gentle heat.

And so, when I develop hot sauce recipes, they are relatively mellow, mild ones that enhance rather than sear. Dealer’s choice, as it were.

quick peeling peaches for peach habanero hot sauce

That’s all to say that this may well be the most tame peach habanero hot sauce you’ll ever encounter. If you’re someone who likes to be challenged by your condiments, this probably isn’t the recipe for you. However, if you like sweet, easygoing heat, you are in the right place.

peppers for peach habanero hot sauce

For this recipe, I used the peeling technique described in this post (quarter peaches, lay them in a heatproof baking dish, bring kettle to a boil, pour over peaches, rinse with cold water, peel). Once peeled, they went into a big pot with diced onion, a sweet orange pepper, six seeded habaneros (wear disposable gloves!), garlic, vinegar, a little sugar, lemon juice, and salt.

ingredients for peach habanero hot sauce

I simmered everything over medium heat while making dinner, giving it a stir on occasion and breaking up the peaches with my spatula with every turn. Once the peaches were totally tender and the onions were translucent, I used an immersion blender to puree the sauce smooth.

peach habanero hot sauce in pot

I canned the sauce in some of the barbecue sauce bottles I got from Fillmore Container, though you could just as easily use 12 ounce jelly jars. I look forward to opening one up in a couple months, when it’s had time to mellow even more.

Oh, and in case you missed my post yesterday, this hot sauce was made with peaches from the folks at the Washington State Fruit Commission. I made this Gingery Peach Butter with the other half of the peaches. Nectarine recipes are still to come.

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Honey Sweetened Gingery Peach Butter

This naturally sweetened gingery peach butter is fragrant, flavorful, and brightly hued. It’s great stirred into yogurt or eaten directly from the jar with a spoon.

close up of gingery peach butter

A couple weeks ago, the annual box of peaches and nectarines arrived from the folks at the Washington State Fruit Commission. This is the seventh summer I’ve been part of their Canbassador program. I always enjoy the challenge of finding new and delicious ways to preserve all that goodness.

quartered peaches for gingery peach butter

This year, I’ve made four different preserves. Today, I’m sharing a recipe for Gingery Peach Butter. Tomorrow, I’ll have a batch of Peach Habanero Hot Sauce. Next week, you’ll see recipes for Nectarine Conserve and Nectarine Ketchup.

pressure cooked peaches for gingery peach butter

I’ve got a new trick to tell you for prepping peaches. For this preserve, instead of peeling them, I gave them their initial cook in a pressure cooker (an Instant Pot, to be exact). The added heat and pressure helped break the skins down. That made it possible to blend the skins into the pulp for a perfectly smooth puree.

pureed peaches for gingery peach butter

Now, if you don’t have a pressure cooker, it doesn’t mean that you can’t make this preserve. But in that case, you might want to peel the peaches to ensure a lush, smooth texture.

cooked gingery peach butter

Once your peaches are pureed, you add just a little bit of honey and three heaping tablespoons of grated ginger and cook it down. Wanting to retain a softer texture and brighter color, I didn’t take this one as far down as I sometimes do. That makes it’s a lighter spread, better for drizzling over pancakes and stirring into yogurt.

five pints of gingery peach butter

How have you been preserving your peaches this summer? Continue Reading →

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Honey-Sweetened Roasted Nectarine Compote

four jars roasted nectarines

I’m back home in Philly after a week out west. I always have grand plans for blog posts while traveling, but the moment I leave home, it becomes nearly impossible to get my brain into the writing game. But now that I’m back, I’m determined to work my way through my lengthy recipe backlog before the seasons change for good.

roasted nectarines

Today, a very lightly sweetened compote of roasted nectarines. The nectarines caramelize a tiny bit as they cook in the heat of the oven and end up tasting like the pie filling that oozes out during baking. In other words, not bad at all.

nectarines in a pot

You could do this same thing with peaches, though I’d probably peel them first, as I find that peach skins never tenderize, no matter how much you cook them. It is not an issue with nectarines and for that, I am grateful.

nectarines in jars

The nectarines I used in this recipe were part of the shipment of fruit that the nice people from Washington State Fruit Commission and Sweet Preservation sent out as part of their Canbassador program. Here are the many things I’ve made using their fruit in past years.

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Spiced Nectarine Jam

nectarines in a bowl

Earlier in the summer, the folks from the Washington State Fruit Commission sent me a glorious box of sweet cherries as part of their canbassador program. In the past, I’ve only gotten a single shipment from them and so I thought that was it for this summer. However, a few weeks ago, they got in touch saying I should expect a shipment of peaches and nectarines.

The box arrived last Tuesday and immediately filled the apartment with the fragrance of ripening summer stonefruit. So far, I’ve made a spicy peach dipping sauce (think homemade ketchup, made with peaches instead of tomatoes), a small batch of oven roasted fruit, and a batch of this spiced nectarine jam.

I’ll tell you more about the other two tomorrow and Thursday, but since I happen to be teaching this particular recipe tonight, it seemed only right to share it today.

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Low Sugar Spiced Peach Jam

finished peach jam

For the last four summers, I’ve been invited by the folks at the Washington State Fruit Commission and Sweet Preservation to participate in their Canbassador program. Essentially, sometime around mid-summer, they drop me an email and ask if I want to make something tasty with their fruit. When I say yes, the ship a box of delicious Washington-grown cherries, peaches, plums, or apricots.

peach box

Some years, they send me a mix of fruit. Other years, it’s just a single variety. Here’s what I’ve made for this partnership since kicking things off in 2010.

chopped peaches

This year, they sent me a giant box of sweet, juicy peaches. About half the fruit was at the apex of ripeness upon arrival. I triaged the box, sorting the peaches that had to be used immediately from the ones that could stand a couple of days in the fridge. When I was done, I had six pounds of peaches that required immediate action.

And so I peeled them, roughly chopped them, and divided them between a couple of large jars. I added some sugar to help hold them (1/2 a cup for the quart jar and 1 cup for the half gallon), gave both jars a good shake to distribute everything, and plunked them in the fridge for 2 1/2 days while I went down to Washington, D.C. to teach some classes.

peaches in the pan

When I got home from the trip, I poured the macerated peaches into a low, wide pan (in fact, the one I wrote about here). I added a tablespoon of calcium water (Pomona’s Pectin), 1 teaspoon ground cinnamon, 1/2 teaspoon freshly grated nutmeg, and the zest and juice from a lemon.

I brought it to a boil and cooked until the peaches where very soft and the syrup became to thicken. I whisked 1 tablespoon of Pomona’s Pectin into 1 1/2 cups of granulated sugar and after about 35 minutes of cooking, stirred it into the jam. A few more minutes of simmering to help everything combined and then the jam was done.

cooked peach jam

Funneled into eight half pint jars and processed for 10 minutes, this jam is lighter on sugar than many, but doesn’t sacrifice anything in terms of flavor. It’s a nice one for holiday gifts and eating with fat slices of angel food cake.

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