With 15 pounds of peaches, we made:
- 3 pints whole peach halves in apple juice
- 4 pints peach butter (pureed with 2 c. sugar)
- 5 pints stewed peaches (no added sugar)
Traditional canning recipes tend to be super heavy on the sugar, so we wanted to try some no/low sugar recipes. I'm interested in learning how to get pectin naturally--for example, from crab apples--but for now we'll enjoy peach butter instead of jam on our toast.
We previewed the peach butter on pancakes this morning and it was delicious!
Note to self: According to http://www.pickyourown.org/jam.htm,
ReplyDelete"Using pectin dramatically reduces the cooking time, which helps to preserve the vitamins and flavor of the fruit, and uses much less added sugar."
Hmm, it's still pretty expensive though.
I like the peach butter the best. It goes well in my yogurt.
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