I think I’ve got the canning bug. Although of course I just had to wait until all the good fruits were out of season before I decided I wanted to try to preserve them.
Still, managed to get my hands on some peaches.
Here’s my dirty little secret though. I didn’t reach for those nice, fresh, just ripened peaches with that beautiful yellow coloured flesh…. I wanted my peaches close to death. All soft & squishy. Starting to turn colour. Completely unappetising to eat with that horrendous overly-rippened-now-starting-to-rot mushy thing going on.
Want to know why? These are usually the sweetest & make the best jams. Doesn’t do wonders for my pictures though… but holy toledo Batman, that flavour is GOOOOD!
What I’ve got here isn’t your typical preserve either. I mean, it’s not something I’d put on pancakes in the morning. It’s more for toasted english muffins, or paired with brie & prosciutto. It’s for the more savoury of pairings with the earthy undertones of the rosemary & the slight hint of spice from the pepper corns. Personally, I’d like a little less sugar in the recipe, but then we start getting into the realms of adding more pectin & it’s just not something I want to deal with.
I think maybe I’m going to start going crazy with the preserving process & start getting ready for homemade christmas presents. Continue reading