....if y'all are anything like me, oftentimes you end up with WAYYY more produce/fruit/food [in general] that you had planned on.
This was just what happened to me. After waiting for longer than I thought necessary for my 5
huge ginormous peaches to be ripe, it came the time for me to finally enjoy them. I had bought more than enough, I naively though, to last the engineer and I for at least the length of the workweek.
Turns out, I opened my front door earlier to find a bag of produce from my gardener friend, along with a bag of one dozen local, farmstand peaches.
"'YES!!" was my first thought, then....
...."what on earth am I going to do with close to TWO DOZEN peaches? Yikes!"
pulling my hair out in frustration over this sudden abundance careful thought and consideration, I figured I might as well put on my happy face - we're talking LOCAL peaches, after all! What more could a foodie gal like me ask for? I knew that I wanted to make something that would last, so I settled on peach preserves made in my bread machine.
Let me repeat that - preserves.made.in.the.bread.machine.
|life does not get simpler.|
what you need
-a ridiculous amount of peaches...I used 6 large ones, skin on and everything
-scant 1/3 cup of sugar [I normally don't like to put sugar in my preserves, but the engineer likes it a little sweeter...must be why he chose me!....so I threw a little in]
-1 packet of fruit pectin
1. Begin by cutting your peaches in half around the seed, and discarding them [the seeds, not the peaches. duh].
note: if you're making this on the stovetop, place ingredients into a pot and simmer until the desired consistency....probably a good 20-30 minutes.
3. Once complete, pour into canning jars or tupperware, and enj
Because jams and preserves never last long in my house, I typically don't use the canning method to preserves them for months and months. Untreated jars and tupperwares should last a few weeks with regular use.
Hope the hump day is treating y'all well!