Friday, August 3, 2012

Peach Melba Preserves

I am on a real jam and jelly making tear these days with a week of chutney just ahead, taking advantage of as much fresh produce as I can.  The kitchen is hot, but it smells heavenly, and the piles of produce are proving to be quite an inspiration.  In looking at what I had, and thinking about what I like, I decided to combine peaches and raspberries just to see if I could make a preserve that tasted half as good as the Peach Melba dessert that I love.  Success!  This is so delicious that, honestly, who needs toast?  Just grab a spoon and dig in.  To be further decadent, I warmed some of it and poured it over a scoop of vanilla ice cream.  Heaven!  So I urge you to give this a try.  You’ll have a delicious spread for breakfast and a tasty dessert sauce, readily at hand, that will have people coming back for more.

Peach Melba Preserves

3 cups diced, peeled peaches (I used Melissa's)
2 6-oz. packages fresh raspberries
3 cups sugar
2 teaspoons key lime juice

Combine all ingredients in a Dutch oven and cook over low heat, stirring occasionally until sugar is melted and mixture has come to a low boil, about 10 minutes.  Bring to a full, rolling boil, and boil for 15 minutes, stirring constantly.  Remove from heat and skim off any existing foam.  Carefully ladle into hot, sterilized half-pint jars, leaving ¼” headspace.  Ruin a knife around the side to release any air bubbles.  Wipe rims and adjust lids; process for 15 minutes in a boiling water canner.
 For more delicious jam and jelly recipes, I highly recommend this book:
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Jane said...

My goodness...Peach Melba preserves!!! You have combined 2 of my favorite fruits. I bet your kitchen smells heavenly!

I'm going to look for peaches tomorrow...hopefully there will be a vendor on the roadside...Gotta try this...
Jane (artfully graced)


ok i think i would love to have it too with vanilla ice cream. i love your pictures, so stunning!
happy weekend,

Marina said...


Sarah said...

Looks yummy. Texas peaches are now finished, but we sure enjoyed them earlier in the summer. ;-)

Mich - Piece of Cake said...

Your Peach Melba preserves look so good. Wish we had an abundance of peaches here so that I could make my own as well!

Yvonne @ StoneGable said...

Oh, you are onto something! Peaches and raspberries are made for eachother!!! Wonderful recipe!
Thanks for bringing your jammy goodness to ON THE MENU MONDAY!

Tami Von Zalez said...

Your images jump right off the page (and too bad not right into my mouth!)

Popped in from Wow Us Wednesday.

Donna@Conghaile Cottage said...

Yummy Yummy Yummy "I've got love in my Tummy"! This sounds SO DELICIOUS! AND I actually don't even bother canning my jams anymore. My Guys DEVOUR it SO quickly, it's NOT worth the extra time to preserve! OKAY I'm in on the devouring part too,hehe!
LOVE THIS and I'll be making it this week.
Thank you SO MUCH for the recipe...
Have a wonderful week,

Winnie said...

WOWWW just looking at you peach melba preserves and I'm already hungry!:)
Looks so inviting

Aunt B said...

What a nice grouping of flavours. We enjoy peach melba at our house so I'm sure we'd like this too. Thanks for sharing the recipe.