Peach Preserves

Movin' to the country, gonna eat a lot of peaches 🧡✨🍑✨🧡

Peaches are at their prime and ready to harvest down here in Georgia and I am taking full advantage by harnessing the their juicy, natural sweetness into homemade peach preserves 😋🤤

You can find peaches mixed into pretty much everything from mustards to salsas in the south and it’s for a good reason. According to Ayurveda, peaches are good for those who suffer from loss of appetite due to excess heat in the system. This can come from excess pitta in the body such as a fever but can also be triggered by external factors such as the heat of a humid spring or summer day 🥵🥵🥵

This peach preserves recipe is sure to get you sweating in some kind of way, though 😏

INGREDIENTS:
🍑 3 lbs fresh peaches, skinned, pitted and chopped
🍑 1 cup Sucanat sugar
🍑 2 teaspoons cardamom
🍑1 teaspoon powdered ginger
🍑 The juice from 4 large limes (approximately 4 tablespoons)

INSTRUCTIONS:
✨ Bring a large pot of water to a boil and fill a large bowl with ice water. Using a paring knife, score the bottom of each peach with a small X. Add the peaches to the boiling water for 30 seconds, then transfer them to the ice water with a slotted spoon. Peel the peaches, then halve them and remove the pits. Cut the peaches into 3/4-inch dice.
✨ In a medium, enameled cast-iron casserole, combine the peaches, sucanat, ginger powder and cardamom; stir to dissolve the sugar. Simmer the peaches on medium, low, stirring occasionally, until the peaches are very soft and translucent, about 1 hour.
✨ Remove peaches from heat and add the lime juice. Stir to incorporate the acid into the peaches and allow for the preserves to cool for at least an hour before ladeling into jars