Maureen, both look really good. What did the Afican Pickled Peaches have in them that is different than our usual recipes in the US?

Nancy

Nancy, the color comes from tumeric, and otherwise I realized as I was measuring all the seasoning out...this is Curry Powder I'm making. Otherwise it's just the usual sugars and vinegar. I'd say Curried Pickled Peaches is more what an American reader would understand now.

Here is a short blurb from Wiki Indian cookery
Curry dishes are popular in South Africa among people of all ethnic origins; many dishes came to the country with the thousands of Indian labourers brought to South Africa in the nineteenth century.

Maureen, peaches aren't anywhere near ready here, but yours sure look darned good. I've seen spiced peaches, with ginger/cinnamon/hot spices, but never anything with turmeric. That's pretty interesting.

I know Dick doesn't eat jelly except Habanero Gold but Doris (ruddmd) gave me a pretty darned good recipe for "Peach Jam for Cold Mornings", a peach/orange marmalade type jam with jalapenos, if you are interested. Peach salsa sounds pretty darned good to me, though, I think KatieC has a good recipe that I've used in the past.

Annie

The point is not to catch up, just to do it!
:-)

They look great Maureen!

Annie, that peach jam for a cold morning is one Dick likes too. Hot AND sweet! (yes, yes, I know...just like you!) You gave us some and I may have made some last year.

I also made a peach chutney a couple of years ago - I know cause I froze it, and he and I battle it out over that one. It isn't Katie's but I like that one too. I of course, have no idea what recipe I may have used or concocted. (Safe because I froze it.) I may try to find a good conserve before Friday, AND be sure I have what I need before I start 'cookin'.

I'm looking for peaches, pecans and maybe ...raisins? Any suggestions???

Pretty pickle Maureen!

Here's an old one from my Mom's "notebook"-- alot of her jams etc were from a Kerr book .

Peach Raisin Conserve
about 4 # peaches
3 c. water
6 c. sugar
2 c. seedless raisins
1 1/2 c. chopped walnuts

Skin, stone & chop peaches.
Cook peaches, water & sugar for 15 min., add raisins and cook until mixture thickens. Add nuts & cook another 5 min.
Pour into sterilized jars & seal.
* Mom usually used just paraffin to seal her jams etc but I think 10 min in a WBC would be ok

Here's a bit different one:

Peach Cantaloupe Conserve

3 c. rough chopped skinned & pitted peaches
3 c. chopped cantaloupe ( about 1 med)
4 1/4 c. sugar
3 tbsp. lemon juice

1/3 c. slivered blanched almonds
1/2 tsp nutmeg
1/4 tsp salt
1/2 tsp grated orange or lemon peel

In lrg kettle mix peaches & cantaloupe, bring to a full rolling boil-- stirring constantly. Add sugar & lemon juice, bring again to full rolling boil. Boil, uncovered & stirring frequently, for 17 min.

Add the almonds, nutmeg, salt & peel. Boil hard, uncovered til syrup sheets( 4-5 min ).Remove from heat, quickly skim & pour into hot jars-- process 10 min
makes 7 1/2 pts

Chutney? I really like this one, but I love crystallized ginger and the "hot" spices:

Peach Ginger Chutney
4-5 Half Pints
3 1/2 lbs peaches, diced (about 7 large)
1 large onion, minced
1 yellow pepper, diced
1 hot red pepper, diced
1/2 cup crystallized ginger, chopped (candied ginger)
2 cups cider vinegar
3 cups sugar
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground mace

Prepare fruit and vegetables.

Put in heavy saucepan and add remaining ingredients.
Bring to a boil, stirring constantly.

Turn heat to a simmer, cook until desired consistency.
Ladle into hot jars leaving 1/2 inch headspace.
Wipe rims and seal.

Process in a water bath canner for 10 mins.

this conserve was good and pretty with the bits of cherry. Be careful, though, have a big pan. When you add the rum, it becomes a volcano!

Peach Conserve with Rum
2 pints
3 tablespoons orange rind, slivered
2/3 cup orange pulp, chopped and seeded (about 1 medium)
1/2 cup light rum
2 cups peaches, peeled,pitted and chopped (about 3 large)
3/4 cup pineapple, crushed
1/4-1/2 cup maraschino cherries, chopped
3 tablespoons lime juice
6 1/2 cups sugar
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon mace

Combine orange peel and pulp with just enough water to cover in a small saucepan. Cook until peel is tender; set aside.

Put opened container of rum in hot water; set aside.

Combine reserved orange mixture with peaches, pineapple, cherries and lime juice in a large saucepot. Add sugar and spices, stirring until sugar dissolves. Cook almost to gelling point. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Stir in hot rum.

Ladle hot conserve into hot sterilized jars, leaving 1/4-inch headspace. Adjust two-piece caps.

Process 10 minutes in a boiling-water canner.

Finally, a good peach salsa, although the next time I'd cut down the onion and add more hot pepper instead:

Peach Salsa Recipe

8 1/2 pints

6 cups chopped peaches (about 3 pounds)
3 large fresh tomatoes
1 1/2 cups chopped red onions
4 medium jalapeno peppers, seeded and finely chopped
1 large sweet red pepper, seeded and finely chopped
1/2 cup finely chopped cilantro
1/2 cup white vinegar
2 tablespoons liquid honey
3 cloves garlic, finely chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper

Blanch peaches, cool in cold water, peel, pit and chop to measure 6 cups. Blanch tomatoes and cool with cold water, peel, remove seeds and cut into chunks.

In a large stainless or enamel cooking pot, combine peaches, tomatoes, onion, Jalapeno peppers, sweet red pepper, cilantro, vinegar, honey, garlic, cumin and cayenne pepper. Bring to a boil, and cook for about 5 minutes, stirring frequently. Adjust seasonings to taste.
Add more cayenne pepper if you desire a spicier taste.
Ladle salsa into hot jars to within 1/4 inch of top for headspace. Remove air bubbles by sliding a rubber spatula between the glass and salsa, wipe rims and add 2 piece lids, process for 10 minutes.

Now, truthfully, my favorite peach salsa recipe I got from katieC, but it's at home.

Annie

Just thought of another-- this is Readinglady's , not a conserve but it sure tastes good on a warm biscuit.

Home Cookin Chapter: Jams, Jelly, Marmalade, Curds & Fruit Butters

Peach Jam With Brown Sugar And Rum
==================================
Posted by: Readinglady z8 OR (My Page) on Sat, Jun 11, 05 at 0:33

Peach Jam With Brown Sugar and Rum

Makes 6 half pints
6 cups frozen peach slice, thawed (I used fresh)
2 cups firmly packed light brown sugar
6 tablespoons strained fresh lemon juice (2 lemons)
3/4 cup dark rum, preferably Jamaican (divided)
2 cups granulated sugar
. Wash 6 half-pint jars and keep hot until needed. Prepare the lids as
manufacturer directs. Combine the peaches with the brown sugar, lemon
juice and about half of the rum in a large pot and stir the mixture
well. Stir well, cover and refrigerate overnight.

Pour the fruit mixture into large, heavy-bottomed pot and bring to a
boil over medium-high heat. Cover the pan, reduce the heat and simmer
until the fruit chunks start turning translucent, 15 to 20 minutes,
stirring several times. If the jam becomes too thick before the fruit
clarifies, add 2 or 3 tablespoons water. Add the granulated sugar and
cook the jam rapidly over medium-high heat, stirring almost constantly,
until a spoonful placed on a chilled saucer and refrigerated for a few
moments wrinkles instead of running when the saucer is tilted sharply.
(Remove the pot from the heat while testing.) Stir in the remaining rum
and cook the jam for 2 minutes, stirring.

Ladle the boiling-hot jam into 1 hot jar at a time, leaving 1/4-inch
headspace. Wipe the rim with a clean, damp cloth. Attach the lid. Fill
and close the remaining jars. Process for 10 minutes in a boiling-water
canner. -- Adapted from "Fancy Pantry" by Helen Witty (Sharon Maasdam)

*Note: For Mango Jam use 6 cups peeled, chopped firm-ripe mangos and 6
tablespoons strained fresh lime juice in lieu of the lemon

posted by Nancy

Ooooo...Maureen will you post the recipe for those pickled peaches? I have 2 - 26 lb. lugs of Elbertas on order and three weeks to think about what to make. I made three peach chutneys last year...Peach Jalapeno, Peachy Ginger and Janetsapeach so I'm good for a couple of years.

Most of one box will go for Peach Jam for Cold Mornings. Can't seem to keep that stuff around. And a batch of peach salsa. And maybe a batch of Blueberry and Peach Jam since I just found a container of blueberries in the freezer.

Annie that Peach Conserve with Rum got top soft spread at the fair a few years ago. The judge went nuts over it.

Here's my peach salsa:

* Exported from MasterCook *

Peach Salsa

Recipe By : Katie
Serving Size : 0 Preparation Time :0:00
Categories : Preserving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups peaches -- diced
1 1/4 cups red onion -- chopped
4 jalapeno peppers -- chopped (for hotter salsa use the seeds and ribs)
1 red bell pepper -- chopped
1/2 cup chopped fresh cilantro -- loosely packed
1/2 cup white vinegar
2 tablespoons honey -- or sugar
4 cloves garlic -- finely chopped
2 teaspoons cumin
1/2 teaspoon cayenne

Simmer for 5 minutes. Pack into hot jars and process in a boiling water bath for 10 minutes (0-1000 ft.), 15 minutes (1001-6000 ft.), and 20 minutes (above 6000 ft.).

Adapted from a Bernardin recipe.

- - - - - - - - - - - - - - - - - - -

I missed this yesterday but it sure does look good Maureen. Our local peaches were ready the first of July and I only had a few as a treat and in a cobbler. It was a sad year as most growers lost half due to a late freeze.

I'll have to save all of these recipes for next year unless the farmer market will get some from up north when they are ready.

David

Ok, Katie...will type it up, which I've been meaning to do since my original typing gave the ingredients in a paragraph style to get them all on an index card! Hard to read and I don't use index cards any more.

a couple of ???s

Peach Conserve with Rum....(Annie - Katie)
is that fresh or canned pineapple? can you substitute?
Ginger? fresh minced I'd think?
Rum...I'll make this as a gift using rumbut if for non-drinkers, could I use rum flavoring with water to make the 1/2 cup liquid or just leave the water out?

Peach Raisin Concerve (craftyrn)
Would there be an problem substituting pecans?

Ok...off to my typing. Maureen

Hi Maureen,

I hope you don't mind that I'm jumping in, since I love making preserves.

If you don't want to use rum, I think in that recipe I'd try pineapple juice or peach juice. Water would be fine too.

I wouldn't use pecans in the conserve. This is just me, but pecans tend to soften more than walnuts in conserves. Toasting might help to prevent that if you do decide to use them, but they won't hold up as well over time.

What a great thread this is. I cut-and-pasted several recipes (and your African peach recipe on the other thread too!) ;)

Carol

Katie, I was pretty sure I got that conserve recipe from you, thanks, and thanks for posting the salsa recipe. I have it somewhere, but....well, you know. (grin)

Maureen, I used canned pineapple (nothing else available here) and crystallized ginger, also the only thing available here when I wanted to can it.

Annie

Don't know about the pecans ,I've never used them -- what Carol says makes sense . I have used almonds or hazelnuts in different conserves and they held up ok. Just be sure they're "skinned" if you use them.