Things to do with Peaches and Apricots

[ssweetpea]

Put your recipes here.

Pot of Gold Jam

3lb (1.35kg) apricots or peaches
2 oranges (rind and juice only)
2 lemons (rind and juice only)
5lb (2.25kg) sugar
16 oz (450g) tin crushed pineapple

Grate orange and lemon skins. Cut up apricots or peaches and put in pas with juice and rinds of oranges and lemonsl Add half the juice from pineapple and boil for 20 minutes. Add sugar and boil for another 20 minutes. Bottle and seal. Makes 9lb of jam.

source - CWI fruit bowl cookbook


Apricots and sour peaches are low in pectin and high in acid so 3 tablespoons of lemon juice per 1kg or fruit is essential to get it to set.

Peach Jam
3 lemons (500g)
1 large apple. chopped (200g)
2 cloves
10 meduim peaches (1.5kg) peeled
1 cup water
½ teaspoon ground allspice
3 cups sugar

Using a peeler, remove the rind from the lemons. Juice the lemons (you need 8 tsp) and tie the lemon rind, aple and cloves in a double piece of muslin. Hlve the peaches, remove stones and chop up flesh.
Combine peaches, water, lemon juice and muslin bag in large pot. Bring to the biol and simmer, covered for 30 minutes or until fruit is just soft. Discard the muslin bag. Stir allspice and sugar into pan, stir over heat without boiling until sugar is dissolved. Boil uncovered for abut 15 minutes or until jam jells when tested. Pour into hot sterilised jars and seal. Makes 3 cups.

source: Australian Womans Weekly - The book of Preserves

[donquixotenz]

Copied from another thread as really belongs in here
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Brandied peaches 

Blanch, Peel, pit,  and bottle in brandy.
great on branbix for brekkie.


Ingredients
6 pounds small to medium ripe peaches
3 cups water
2 pounds sugar (4 cups)
4 cups brandy

Directions
1.Bring a large pot of water to a boil. Add the peaches and boil just until the skins loosen, 30 seconds; transfer to a large rimmed baking sheet and let cool. Peel the peaches, then halve and pit them.
2.In a large saucepan, combine the 3 cups of water and sugar and bring to a boil over high heat, stirring to dissolve the sugar. Boil the syrup until slightly reduced to 4 cups, about 5 minutes. Add the peaches to the syrup and bring to a boil.
3.Using a slotted spoon, transfer the peaches to 4 hot 1-quart canning jars. Add the brandy to the syrup and bring to a boil. Ladle the hot brandy syrup over the peaches and close the jars tightly with the lids and rings. Let cool to room temperature, then refrigerate for at least one week before serving. Store unopened jars in the refrigerator for up to 3 months.


Serve With
Ice cream or pound cake or on cereal for breakfast....................