Our local farm store at Stuckey's Farm in Sheridan, Indiana, has had the absolutely tenderest and sweetest Monroe Peaches this year. So delicious that I ended up with three bushels the past two weeks. After dehydrating and freezing a year's worth then making my pickle peaches, I found myself creeping the blogosphere for delectable peach recipes. Saving the Season had the most delicious In Tea Syrup recipe I had to try. Of course, I then had to take it one step further.....
So today's post is really a series of delicious things to do with peaches.
In Tea Syrup (Saving the Season)
|Lord Grey Tea Syrup Peaches|
3 pounds Monroe or other type Peaches
3 cups sugar
3 cups water
2 bags Bergamot tea (aka Lord Grey Tea)
Make your simple syrup by combining sugar and water in a heavy saucepan. Over medium heat, stir until the sugar is dissolved. Add the tea bags and bring to a boil.
Prepare the fruit while the syrup is coming to a boil. Peal the peaches with a blanching method (Place a few in a pot of boiling water for a minute. Lift them out and plunge into cold water. Slip off skins.) Pit and quarter peaches.
In boiling syrup, place a handful of peaches at a time and return syrup to a boil for one minute. Turn fruit over a few times to heat evenly.
Pack peaches into hot, sterilized jars snugly but not mashing them. Top off with syrup. Leave 1/2 inch headspace. Wipe rims and seal. Process in a boiling water bath (Victorio VKP1055 Stainless Steel Dual-Use Steam or Water Bath Canner): 20 minutes for pints, 25 minutes for quarts.
Three pounds peaches yields 3 pints processed peaches.
*As a note, you may use other flavored tea bags as well. I also used Green Tea for some of my preserves, made in the same fashion. Delicious.
Lord Grey Tea and Peach Syrup
1 pound of peach pits and peelings (I freeze my peach pits and peelings as I acquire them from other peach preserve recipes, such as the one above. Simply take them out of the freezer and allow to thaw before using them).
Water to cover, about 4 cups
4 cups sugar
3 Lord Grey or Bergamot tea bags (may use other flavored tea, such as Green Tea)
Place peach pits and peelings in a large kettle and cover with 4 cups water. Place tea bags into kettle. Bring to a boil. Simmer for 30 minutes.
Strain through a colander, squeezing out juice from peelings. Measure liquid to have 4 cups (add water if necessary to measure liquid to get the full 4 cups). Place in a kettle. Add 4 cups sugar. Bring to a rolling boil for 10 to 15 minutes. Do not let it boil over. Stir frequently.
Pour into hot, sterilized jars, leaving 1/4 inch headspace. Process in a boiling water bath canner for 5 minutes.
Lord Grey Tea Peach JellyIngredients:
1 pound peach pits and peelings
4 cups water
3 tea bags Lord Grey or Bergamot tea (may use another flavor, such as Green Tea)
7 cups sugar
1 package liquid pectin
Place peach pits and peelings in a large kettle. Add 4 cups water to cover. Add tea bags to the water in the kettle. (if you really want to cook your jam/jelly in style, look at what the professionals use: Mauviel Copper 11-Quart Jam Pan with Bronze Handles. Just beautiful!!) Bring to a boil and simmer 20 minutes. Strain juice reserving it and throwing away pits and peelings.
Measure juice to be sure to have 4 cups, add water if necessary. Put juice back into kettle. Add sugar and stir until dissolved over low heat.
Bring mixture to a full rolling boil for one minute, stirring constantly.
Stir in liquid pectin. Return to a full rolling boil for exactly one minute.
Put jelly into hot, sterilized jars. Seal with lids and rings. Process in a boiling water bath canner for 5 minutes. Remove jars and place upright on a towel. Let these babies sit for a full 24 hours to allow the jelly to set.
*This is not a true jelly in the typical sense of the word as you may have little flecks of peach here and yonder in the jelly. C'est la vie..... Flecks only add to the taste and texture.