From the demo: Saving the Season
Recipe courtesy of Kevin West
BASIC RATION by weight 4:3
FOR A BIG BATCH
8 pounds Alberta peaches, peeled, pitted and sliced (Note that 10 pounds whole fruit yielded 8 pounds prepared.)
6 pounds sugar
juice of 3 lemons
1. To peel peaches: cut a shallow X in the stem end of each fruit and, working in small batches, blanch briefly for perhaps 30 seconds until skin begins to visibly loosen. Remove from boiling water. When cool enough to handle, remove skins (most will readily slip off), pit and slice into eighths.
2. Stir together prepared fruit, sugar and lemon juice in a large shallow pot. Bring to a full rolling boil. Moderate heat, skim and continue stirring until mixture is thickened to the jell point. (I didn’t time this batch, but I’d guess it cooked about 25 minutes. Peaches are juicy and time some time to reduce.) Ladle into pint jars, seal and process in a boiling-water bath for 10 minutes.
YIELD
10 pounds whole fruit yielded 6.5 pints
6 x pints
1 x 8 oz
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