A few weeks back, on our way home after a few days at Lake Michigan, we stopped at a fruit stand. (Fruit stands pepper Michigan’s roadsides this time of year.) We picked up garden fresh vegetables, a hanging basket and fresh peaches and blueberries.
We ate the peaches and blueberries as a snack, in our cereal and oatmeal and I made peach cobbler. After all of that, we still had peaches and blueberries left. I had a recipe for blueberry jam, but not for peach. I texted Bradley and asked him to send me the recipe for the peach preserves he’d made last year. (We got to try them when visiting him in May, yum.)
While waiting, I decided to try my blueberry jam recipe. (This is where I tell you the condensed version of my fiasco with that particular recipe. Pretty sure where I screwed up was with the honey. I used honey we’d gotten from a friend, which was extremely thick and I think I could have used ½ the required amount. On top of that, it was a time consuming recipe. I’m not a huge fan of “time consuming” recipes. So, long story short: It took more time than I really wanted to invest and it didn’t taste like blueberry jam – it tasted like honey. To top it off, after it spent the night in the refrigerator, we honestly could not get our knife to “break through” the jam. Too. Much. Honey. Chalk this one up to experience.)
Back to the peaches. Bradley sent me a link for “Georgia Peach Council Homemade Peach Preserves”. I’ll post the recipe and a link to their site below.
But first, you have to listen to a little more of my ramblings. These peach preserves: Oh my!! First off, they were so easy to make. Then, when I ate the preserves on my English muffin (“Food For Life Gluten Free English Muffins”) https://www.foodforlife.com/products/english-muffins ; I could have sworn I was eating a fresh peach. Seriously, they’re that good. A couple mornings later, I had a cup of oatmeal with almond milk and 2 teaspoons of peach preserves in the oatmeal. (I was out of brown sugar.) I gotta say it again – Oh My! It tasted as if I were eating a warm bowl of peach crisp – for breakfast! Not a bad way to start my day.
I am thrilled with how great these preserves taste and I love how quick and easy they were to make. In fact, this recipe was so delicious and easy; I decided I would try it again, with one substitution – blueberries instead of peaches. (What did I have to lose?)
*I followed the Peach Preserves recipe (which I will post below) with just the one substitution – blueberries. I did everything else the same. Success! Delicious blueberry jam – yay! (I’m calling it jam because I don’t think you call it blueberry preserves, which is okay because I really needed to make jam this week to tie into my post title.)
A Gena Knox Original
Prep Time: 15 minutes
Cook Time: 15 minutes
Level: Beginner
Peach preserves are an easy way to preserves summer’s fresh flavors and enjoy year round. In addition to serving at breakfast, they are delicious in glazes for meats and seafood or paired with fresh goat cheese and baguette for a wonderful appetizer.
INGREDIENTS / YIELDS: 6 HALF-PINT JARS
- 4 cups fresh peaches*, peeled and chopped
- ¼ cup lemon juice
- 1 package powdered pectin
- 5 cups sugar
- 6 half-pint jars
PREPARATION
- FIRST In a large stock pot, combine peaches, lemon juice, and pectin. Bring to a boil over high heat until bubbles form over surface, stirring constantly. Add sugar and boil for an additional minute, constantly stirring. Remove from heat and skim foam from surface.
- NEXT Bring water to a boil in a large stockpot. Using tongs, transfer lids, rings, and jars to water and boil for 5 minutes. Remove, using tongs, and let drain on towel.
- LAST Fill sterilized jars with hot jam, leaving ½” headspace. Place lids on jars and secure until finger tight. Wipe sides of jars clean and process in boiling water for 5 minutes. Once jars have cooled, secure lids and store in cool, dark place for up to a year.
http://gapeaches.org/recipes/homemade-peach-preserves/
Enjoy!
Thanks for stopping!
Brenda
Disclaimer:
These recipes and tips are not guaranteed to work or be safe for everyone. Allergies are extremely complicated and vary for each individual. It is still your responsibility to read labels to ensure your safety. I cannot be held liable for any ill effects from using my tips to avoid your allergies. (Sorry guys, I don’t foresee any problems, but Momma’s gotta cover her backside, ya know? Just read your labels! Do your research!)