Woahhhh….I finally feel like I’m resurfacing in the world!
I haven’t had the stomach flu for 10 years and….I won’t get into it. Let’s just say I’m more than a little glad my mom and dad were already scheduled to fly across the country to visit me. Now I’m sitting here sipping a cold ginger ale my feet propped up while my dad hangs all the pictures I’ve been too lazy to hang for the past eight months and I’m as happy as a little clam.
But back to these preserves! They are so, so good.
I actually found this recipe in an older issue of Bon Appetit and knew I had to make them as soon as possible. While I’m sorta clueless on sterilizing my own jars and such, I love the idea of canning and preserving. It’s very Laura Ingalls-eque, don’t you agree?
And the best part about these preserves is the addition of Earl Gray tea, my favorite black tea! It gives the preserves a slight floral taste, furthering the depth of flavor and making them absolutely addicting on anything from bagels to crackers to muffins.
So…while I’m attempting solid food again and soaking up every second with my folks, you should totally make this! It’s a fun way to keep summer going all year long.
Earl Gray Peach Preserves
makes 1 large jar
adapted from Bon Appetit
2 1/2 lbs fresh peaches
1 1/4 cup sugar
juice of 1 lemon
3 earl gray teabags
Bring a large pot of water to a boil on the stove. Drop peaches in and cook for 30 seconds. Remove with tongs and place on a paper towel-lined. When cool, peel peaches (peaches should peel very easily at this point) then slice into 1/4th inch slices.
Place peach slices in heavy bottomed pot and cover with sugar and lemon juice. Open up one bag of tea and sprinkle in the leaves. Add the other two tea bags whole. Bring to a simmer and cook for about 40 minutes until very thick.Remove teabags and either can preserves according to proper canning procedures (see here) or just ladle into tupperware and let cool.
Preserves will last in sterilized cans for a year…or in tupperware for about two weeks.