Peaches are one of my favourite fruits, so I’m sad to see another season of them end for another year; but, if you’ve got any leftovers from the harvest that you froze and weren’t sure what to do with before they turned bad, especially if they’re freestone peaches, they’d be perfect for this jalapeño peach jelly.
One of the reasons I love peaches is their versatility – they can be roasted, poached, baked, made into chutney or used in a smoothie. Peach cobbler is also a classic, simple dessert, but as fall approaches and different fruits come into season, it’s not difficult to make this dessert with something different. Try apples, which should be ready any day now! Or save this recipe for next July when peaches return.
Jalapeño Peach Jelly
Ingredients
2 lbs. peaches, peeled, pitted and chopped
1 cup cider vinegar
3 fresh jalapeños seeded, coarsely chopped
5 cups sugar
3 oz. liquid pectin
Instructions
- In a large stainless steel pot, crush peaches with a potato masher, add vinegar and pepper. Bring to a simmer for 20 minutes.
- Strain through a colander lined with cheesecloth, there should be about 2 cups of liquid left after straining. Discard the solids.
- In the same pot, place the liquid and the sugar. Bring to a full boil over high heat.
- Stir constantly and skim off foam with a metal spoon. Ladel into hot jars (leave a ½ “head space”) and wipe off the rim of the jar.
- Place jars in a water bath and boil for 12 minutes, remove and once cooled check the seal.
- Allow jelly to stand for a day.
Peach Blueberry Cobbler (or any fruit you desire!)
Ingredients
6 peeled peaches, sliced and pitted
1 cup blueberries
2 tbsp. all-purpose flour
3 tbsp. brown sugar
2 tbsp. local honey
1 knob of butter
½ tsp. ground ginger
Topping
2 cups all-purpose flour
2 tbsp. sugar
4 tsp. baking powder
½ cup butter
1 tsp. vanilla
¾ cup whipping cream
Instructions
- Place peaches, blueberries, flour, ginger, butter, and honey in a glass pan. Toss together.
Topping
- Combine dry ingredients in a bowl, add butter and combine to a crumb texture.
- Add whipping cream and combine. Don’t over mix!
- Place on top of peach-blueberry mix and bake at 350˚F until golden and peaches are tender.
- Serve warm with custard, yogurt, cream or ice cream.
- Enjoy!
Image: Grant Cochrane / FreeDigitalPhotos.net
