Easy Tropical Peach Preserves

We are right at the end of peach season, and I am loving every second of it.

Peaches are a big deal to me, especially because they were my dad’s favorite fruit and I have so many memories of making peach pies with him this time of year.

With the help of my stepsister, I tackled an enormous box of peaches last week. Instead of doing pie, this year I made preserves. Half the peaches were pureed for regular peach jam, while the rest was mixed with pineapple, lemon, and orange for a citrusy, bright, and super delicious tropical peach preserves that starts off on the tongue with super sweet notes and ends with a lemony bite. It’s definitely a preserve that’s going to make me a happy camper in the cold Winter months.

And, true to form, I used the same old, ugly brown kettle that I love to pieces. The last time I wrote about blanching peaches, I said about how this kettle outlasted my parents’ marriage. Turns out, it outlived my marriage, too. It’s clearly the kettle to end all kettles, people.

Still ugly. Still kickin’. Still an awesome kettle.

When it comes to making preserves, this recipe couldn’t be any simpler. Clean and cut the fruit, puree it until smooth with an emulsion blender (a regular blender or food processor works too!), add some sugar and let it simmer with a gentle boil until thick enough for a wooden spoon to leave a “trail” or “dent” behind.

Try it on toast, a pb&j sandwich, pancakes, or straight off a spoon. Or maybe use it to sweeten a glass of freshly brewed iced tea. It’s delicious no matter how you eat it!

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Easy Tropical Peach Preserves

 

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Serves: 6 half pint jars

Ingredients

• 10 blanched, peeled, and chopped peaches (approx 10 cups)
• 1 medium pineapple, cubed
• 1 lemon, thinly sliced
• 1 large orange, thinly sliced
• 2.5 cups of sugar

Instructions

1. Using an emulsion blender, puree fruits until smooth. Add sugar.
2. In a non-reactive pot, simmer over a gentle boil until desired consistency is reached (about 30 minutes to an hour).
3. Process in a hot water canning bath for 10 minutes for half quart jars or freeze.

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