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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