Peach Tomato Preserves- Putting Up with ErinPeach Tomato Preserves- Putting Up with Erin

Didn’t I promise more peach and tomato recipes? Well here you have it. Since moving to New Hampshire earlier this year (buying a car helps) I’ve been on a bit of a PYO fruit kick. First blueberries, then raspberries, herbs, peaches, and now apples…  A couple weeks ago I put up some pickled yellow peaches that I acquired from Union Lake Peach Orchard in Barrington, NH. Not only did I promise the two sisters at the Orchard that I’d be back for more, but with news of their Belle of Georgia White Peach harvest I honestly couldn’t stay away. Bouncing around the Seacoast region (i.e., let’s pick a green spot on Google maps and go there) the weekend before last, we decided to pay the Orchard a visit, and boy am I glad we did. When we arrived at the peach stand they only had a couple dozen of pre-bagged lots left. As usual, I bought a bunch of something without a specific recipe in mind. With another 15 pounds of small tomatoes from the beau’s garden in haul I started exploring peach and tomato concoctions. This recipe is a slight modification on a recipe I found in Southern Living, the big difference is that I decided to can my preserves as I don’t have nearly enough fridge space for this tripled recipe.

After jarring up 7 half pints of this fruity, herby preserve, I had tons of leftover syrup/liquid. Instead of tossing it, I figured with all the added pectin I could easily make a jelly. To do so I simply poured the liquid through a fine mesh strainer then canned it per usual. Easy peasy and I had 7 quarter pints of jelly to take to the Seacoast Food Swap last Sunday! Don’t you just love byproducts?!

Peach Tomato Preserves- Putting Up with ErinPeach Tomato Preserves- Putting Up with Erin

Peach & Tomato Preserves

Yield: 7 half pints (plus a bunch of jelly!)

Ingredients

  • 6 cups peaches (pealed and diced)
  • 5 cups tomatoes (seeded and diced)
  • 10 Tbsp lemon juice
  • 4-1/2 cup sugar
  • 4 tsp minced rosemary
  • 1-1/2 tsp cracked black pepper
  • 3 boxes of pectin (1.75g each)

Instructions

  1. In a large-sized, non-ionized pot, combine peaches, tomatoes, and lemon juice. Cook over medium heat for ~10 minutes.
  2. Stir in sugar, rosemary, and black pepper. Bring to a boil. Add powdered pectin, boil hard for 1 minute (liquid should be the consistency of syrup here).
  3. Ladle preserves into prepared half pint jars leaving approximately 1/4 inch headspace. Wipe rims, apply lids and rings (finger tight) and process in a hot-water canner for 10 minutes.
  4. Remove jars from canner, let cool on a folded towel on the counter top for 8-12 hours.
  5. Store jars in a cool, dry spot for up to 1 year.

Notes

If you have a bunch of leftover liquid from this recipe, consider straining it to make jelly. To do so, ladle jelly into prepared half pint jars (leaving approx. 1/4inch headspace), wipe rims, apply lids and rings and process in a hot water bath for 10 minutes, remove from canner and let cool for 8hrs or until sealed.

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