Summer Peach Marmalade


Prepping the peaches for this recipe I’m flashing back to culinary school, when learning how to blanch fresh tomatoes for tomato concassé, an essential of classic cuisine. This involves skinning and then seeding the tomatoes – leaving just the tomato flesh, which would then be diced. After slicing an X in the end opposite the stem, as well as a quick dip in boiling water, with just a tug using a paring knife, the skins slipped off very easily… it was the first of many a-ha moments, in the joys culinary learning~ 

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With yogurt & fresh blueberries~

With this ‘recipe’ from Elizabeth David, I used 9 very ripe peaches, 1/4 cup of sugar and 1/4 cup of water; it made 2 small lovely jars of a very peach-y not too sweet spread that tastes of summer~

Here’s what you do:

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Put on a medium-sized pot of water to boil, for blanching – to remove the skins…
Put on another heavy bottomed pot…
Wash some ripe local peaches…

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In the end opposite the stem end, core an X with a sharp paring knife – just enough to cut the skin, and drop the peaches in the simmering water for about 20 – 30 seconds… if they’re in a little longer no matter as you’ll be cooking them down anyway…

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Peel the peaches over top of the heavy bottomed pot, to catch the lovely juices…
Cut into pieces, removing and discarding the pits…

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When all the peaches are skinned, cut and placed in the pot, add the sugar & water and bring to the boil, then turn down and simmer for approx. 20 minutes…
Let it cool, put it in the fridge and you’ll cook again the next day (or even a day or two later) for approx. the same amount of time…

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When doing the ‘second cooking’ keep an eye on it, stirring occasionally so it doesn’t catch on the bottom…
When it looks thick & syrupy – it’s done.

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Let cool and store in jars that you’ve prepped using your fave sterilizing method, or, if you think it won’t last long enough for the bother, store in glass containers (jars, bowls, etc) covered in the fridge.

Serve where you would any fresh, lovely fruit spread – on pancakes, waffles, yogurt, cake, etc.