I’ve already posted peach preserves inspired by my trip to Kakheti, but I feel compelled to share the recipe for this peach and raspberry combination that I jarred months ago and opened last weekend. It is just delicious, and would probably make a great pie filling, too.
The raspberry purée can either be purchased or made by blending berries and passing through a chinois.
Yields 1 pint
12 oz very ripe peaches, peeled and pitted
1 tsp lemon juice
6 g powdered apple pectin
1/4 cup raspberry purée
11 oz sugar
1/4 tsp butter
- Crush the peaches with your hands to obtain chunks of various sizes. Combine with the lemon juice in a saucepan, sprinkle the pectin and bring to a rolling boil, stirring constantly. Add the raspberry purée, then mix in the sugar progressively. Bring back to a boil, stir in the butter, and boil for 1 minute. Let cool for 5 minutes.
- Transfer to a sterilized pint jar, seal and process in a 200 F water bath for 15 minutes. Let cool for 30 minutes.
- Refrigerate upside-down for 30 minutes, then flip.