A favorite summer memory is going strawberry picking and then making fresh strawberry preserves with my mother. While she has all the equipment for proper canning at home, my studio kitchen limits my gadgets. But a small kitchen doesn’t mean you have to miss out on the canning fun!
Fruit preserves are wonderful for toast and crackers but move over hot fudge, there’s a new topping in town.
6 peaches
1 cup apple (or peach) juice
1 cup apple cider vinegar
1/4 cup honey
2 tbsp peeled & chopped ginger
1/2 tsp ground cinnamon
I started by rinsing the peaches and cutting a small “x” along the bottom of each peach, this helps when you peel the skin off later. Drop the peaches in a pot of boiling water and let them boil about 4-5 minutes. Remove the peaches using a slotted spoon and immediately plunge into a bowl of ice water. Keep them submerged in the ice water for at least 1 minute. Remove them from the water, gently place on a paper towel and gingerly (pun!) pat them dry.
Starting at the “x” on the bottom, carefully remove the peach’s skin. If the skin doesn’t come off easily, repeat the blanching process. Cut and slice the peaches, removing the pits.
Now for the brine, take out a small saucepan.
Combine juice, vinegar, honey, ginger and cinnamon in the saucepan. Bring to a boil, reduce and let it simmer 3-5 minutes.
Add peach slices and let boil until peaches are tender, about 5 minutes. Remove just the peaches with a slotted spoon and place in a sealable jar.
Remove the mixture from heat and once it has cooled slightly, pour the mixture into the jar with the peaches. Seal the jar and keep in the refrigerator.
Let the peaches sit overnight and they are ready to go! Top a bowl of your favorite vanilla ice cream with a few peaches and drizzle the brine over the peaches.
