You Will Need
- Peaches (how ever many you have/can get your hands on)
- Preserving jars, seals and lids
- Vanilla paste
- Honey (optional)
- Peel and slice ripe, but firm peaches.
- Pack into preserving jars with screw-on seals and bands. Top with boiling water (peaches are sweet enough to preserve without using sugar syrup).
- Screw on the seals gently.
- Submerge in a large, deep pot of boiling water so that the tops of the jars are about an inch under the surface.
- Simmer for 20 minutes or so (when they are cooked, you’ll see the bubbles rising inside the jar).
- Remove from the water bath and carefully screw the lids up tightly.
- When you want to make a peach spread for your toast, open a jar, strain off the liquid, then puree the fruit with a hand-held blender.
- Add a teaspoon of vanilla paste (not cheap extract) and bring to the boil in a small pot.
- This is scrummy as a spread on buttered crumpets… and even more delicious if you melt a couple of tablespoons of your favourite honey into the mix.
- Spoon into a jam jar and store in the fridge; the honey sets the preserve when cold.
Thanks to lyndahallinan.com for this delicious recipe