From Orchard to Table: 9 Irresistible Peach Recipes You Need to Try
My friend and I recently embarked on an early morning adventure in the Las Vegas heat and ended up picking approximately 102 lbs of peaches!
Our enthusiasm for peach-picking matched the soaring temperatures (haha). Though we got a bit carried away, we had big plans for all those peaches. After two late nights of peeling, pitting, chopping, and canning, we managed to preserve them all while fresh, resulting in a total of 113 jars. Here are the recipes we used for honey spiced peaches, peach pie filling, peach butter, peach BBQ sauce, peach salsa, pickled peaches, peach jelly, peach pistachio sorbet, and peach iced tea.
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Honey Spiced Peaches
Ingredients:
- - 8 cups sliced peaches
- - 2 cups honey
- - 2 cups water
- - 2 cinnamon sticks
- - 1 tsp whole cloves
- - 1 tsp allspice berries
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Instructions:
1. Sterilize jars and lids.
2. In a large pot, combine honey and water. Heat until honey is dissolved.
3. Add cinnamon sticks, cloves, and allspice berries. Simmer for 5 minutes.
4. Add sliced peaches to the pot and cook for another 5 minutes.
5. Pack peaches into sterilized jars and pour syrup over them, leaving 1/2 inch headspace.
6. Remove air bubbles, wipe rims, and adjust lids.
7. Process jars in a boiling water bath for 25 minutes.
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Peach Pie Filling
Ingredients:
- - 6 cups sliced peaches
- - 1 cup sugar
- - 1/4 cup cornstarch
- - 1/2 tsp cinnamon
- - 1/4 tsp nutmeg
- - 1 tbsp lemon juice
Instructions:
1. Combine sugar, cornstarch, cinnamon, and nutmeg in a large pot.
2. Add peaches and lemon juice, stirring to coat.
3. Cook over medium heat until mixture thickens and boils.
4. Pour filling into sterilized jars, leaving 1 inch headspace.
5. Process jars in a boiling water bath for 30 minutes.
Peach Butter
Ingredients:
- - 10 cups peaches, peeled and chopped
- - 4 cups sugar
- - 1 tsp cinnamon
- - 1/4 tsp cloves
Instructions:
1. Cook peaches in a large pot until soft.
2. Puree the peaches using an immersion blender.
3. Add sugar, cinnamon, and cloves. Cook on low heat until thickened, about 1-2 hours.
4. Stir frequently to prevent sticking.
5. Pour into sterilized jars, leaving 1/4 inch headspace.
6. Process jars in a boiling water bath for 10 minutes.
Peach BBQ Sauce
Ingredients:
- - 4 cups peeled and chopped peaches
- - 1 cup apple cider vinegar
- - 1 cup brown sugar
- - 1/2 cup ketchup
- - 1/4 cup Worcestershire sauce
- - 1 tbsp chili powder
- - 1 tsp smoked paprika
- - 1 tsp salt
- - 1/2 tsp black pepper
Instructions:
1. Combine all ingredients in a large pot.
2. Bring to a boil, then reduce heat and simmer for 30 minutes.
3. Puree the mixture until smooth.
4. Return to pot and simmer until desired thickness.
5. Pour into sterilized jars, leaving 1/2 inch headspace.
6. Process jars in a boiling water bath for 20 minutes.
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Peach Salsa
Ingredients:
- - 4 cups diced peaches
- - 1 cup diced red onion
- - 1 cup diced bell pepper
- - 1 jalapeño, minced
- - 1/4 cup chopped cilantro
- - 1/4 cup lime juice
- - 1 tsp salt
Instructions:
1. Combine all ingredients in a large bowl.
2. Mix well and let sit for 30 minutes to allow flavors to meld.
3. Serve fresh or store in sterilized jars, leaving 1/2 inch headspace.
4. Process jars in a boiling water bath for 15 minutes.
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Pickled Peaches
Ingredients:
- - 8 cups peeled and sliced peaches
- - 3 cups sugar
- - 2 cups white vinegar
- - 1 cup water
- - 1 cinnamon stick
- - 1 tsp whole cloves
- - 1 tsp allspice berries
Instructions:
1. Sterilize jars and lids.
2. In a large pot, combine sugar, vinegar, and water. Bring to a boil.
3. Add cinnamon stick, cloves, and allspice berries. Simmer for 5 minutes.
4. Add peaches and cook for another 5 minutes.
5. Pack peaches into sterilized jars and pour brine over them, leaving 1/2 inch headspace.
6. Remove air bubbles, wipe rims, and adjust lids.
7. Process jars in a boiling water bath for 20 minutes.
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Peach Jelly
Ingredients:
- - Peach skins and pits
- - Water
- - Sugar
- - Pectin
Instructions:
1. Place peach skins and pits in a large pot and cover with water.
2. Bring to a boil and simmer for 30 minutes.
3. Strain the liquid through a jelly bag or cheesecloth.
4. Measure the juice and return to the pot. Add 1 cup of sugar per cup of juice.
5. Bring to a boil and add pectin according to package instructions.
6. Boil until jelly reaches the desired set.
7. Pour into sterilized jars, leaving 1/4 inch headspace.
8. Process jars in a boiling water bath for 10 minutes.
Peach Pistachio Sorbet
Ingredients:
- - 4 cups peeled and chopped peaches
- - 1/2 cup sugar
- - 1/4 cup honey
- - 1/4 cup water
- - 1/2 cup shelled pistachios
Instructions:
1. Combine sugar, honey, and water in a small pot. Heat until sugar is dissolved.
2. Puree peaches and sugar mixture until smooth.
3. Chill the mixture in the refrigerator.
4. Churn in an ice cream maker according to manufacturer's instructions.
5. Fold in pistachios and freeze until firm.
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Peach Iced Tea
Ingredients:
- - 4 peaches, pitted and sliced
- - 8 cups water
- - 4 black tea bags
- - 1/4 cup honey
Instructions:
1. Boil water and steep tea bags for 5 minutes.
2. Remove tea bags and add sliced peaches.
3. Let the mixture sit for 30 minutes.
4. Strain the tea and stir in honey until dissolved.
5. Serve over ice and enjoy.
With these delightful recipes, you can savor the taste of fresh peaches long after the picking season is over.
Whether you’re enjoying a jar of honey spiced peaches or sipping on peach iced tea, these homemade treats are sure to bring a bit of summer sunshine into your kitchen. Happy canning!
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