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.
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