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Peach-Saffron Preserves<\/p>\nPeach-Saffron Preserves<\/p>\n
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3 lb. peaches pitted and quartered<\/p>\n
3\/4 cup sugar or more to taste<\/p>\n
4 tsp. freshly squeezed lemon juice<\/p>\n
1 tsp. saffron threads be sure to use good quality saffron<\/p>\n
Pinch salt<\/p>\n
1\/8 tsp. cinnamon<\/p>\n
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Combine peaches, sugar, lemon juice, saffron threads and salt in a large sauce pot. Sliced peaches in a large stockpot. Cook over medium heat until boiling. Reduce heat to medium low and cook for 30 minutes. Taste the mixture; add additional sugar to taste, if desired. Some peaches will be less sweet than others and require more sweetening, however don’t add too much sugar or you’ll overpower the subtle saffron flavor. Sliced peaches cooked down. Remove from heat and process the mixture through a food mill. Be sure to turn the handle in both directions so that you get the most of out your fruit. Processing cooked peaches through a food mill. Return the mixture to the sauce pot and add cinnamon. Bring to a boil and cook for an additional 15 minutes. Milled peaches cooking down into preserves. Allow preserves to cool and transfer to jars or a container. Store in the refrigerator for up to 4 weeks. Adding jars of preserves to hot water bath. If you’d like to process your preserves in jars for a longer shelf life, follow the boiling water method instructions and process for 10 minutes<\/p>\n","protected":false},"excerpt":{"rendered":"
Peach-Saffron Preserves 3 lb. peaches pitted and quartered 3\/4 cup sugar or more to taste 4 tsp. freshly squeezed lemon juice 1 tsp. saffron threads be sure to use good quality saffron Pinch salt 1\/8 tsp. cinnamon Combine peaches, sugar, lemon juice, saffron threads and salt in a large sauce pot. Sliced peaches in a large stockpot. Cook over medium heat until boiling. Reduce heat to medium low and cook for 30 minutes. Taste the mixture; add additional…<\/p>\n