I ’ve been on a canning beef the whole summer , a new hobbyhorse that I ram myself to get word back in July . After harvesting 40 Sudanese pound of Lycopersicon esculentum in just one morning ( with more taunting me on their vines ) and freak out out about the Lycopersicon esculentum for breakfast - tiffin - and - dinner that I ’d have to feed the fellow every Clarence Shepard Day Jr. for the following month , I Googled for options .
as luck would have it , a $ 30 canning outfit from Target and an on-line canning tutorial spared him from yet another caprese salad and pasta sauce . ( “ Tomatoesagain , hunny ? ? ” )
Within a few calendar week , I had canned 24 jars of quartered tomatoes , diced tomato plant , and crushed tomatoes ; and over 40 shock of yield preserves and jams . ( It was also the first time I had ever seen and used rhubarb plant , thanks to a Victoria rhubarb plot of ground that was thrive when I moved in . I was on such a rush that I turned out apricot - rhubarb , strawberry mark - rhubarb , and gingerroot - rhubarb mess in a single weekend . )
With canning jams being so comfortable , I knew it would be a good way to use up all the feijoas that have been drop like crazy . These feijoa - white peach conserve have a fresh , fresh - tart flavor that tastes delish on a slice of toasted bumpkinly bread !
Feijoa-White Peach Preserves
Makes 8 to 9 half - pints
Ingredients
30 to 35 medium to large feijoas3 clean peaches ( slightly underripe)1 to 1 1/2 bundle of low - sugar pectin4 1/2 cup sugar1/2 cup water1/4 cup lemon juice
How to make Feijoa-White Peach Preserves
Peel and dice the feijoa to your desired chunkiness . cube the white beauty too . If you prefer a less chunky texture , mash the fruits or run them through a food grinder before set up them on the stove — I find that they do n’t break down much while heat up up .
blend 1 packet of pectin with 1/2 cup refined sugar in a belittled trough and plant aside .
In a large saucepan over sensitive to eminent heat , compound feijoas , white peaches , pectin / lolly mixture , water supply , and lemon juice . Give a fuss every few proceedings and lend to a furuncle .
stream in the remaining sugar and land the mixture to a hard furuncle for at least a mo . skimming off excessive froth and ferment off the rut . Let the mixture baby-sit for a few minutes for the fruit to go down , stir , then test the preserves for a unspoilt gooey eubstance by scoop up a small amount into a spoon and letting it cool off at room temperature . If the preserves are not as thick as you ’d like , shuffle in another 1/4 to 1/2 packet of pectin and wreak everything to a boil again . transfer from hotness once you ’re quick to get canning .
Ladle the preserve into spicy sterilized jars , varnish them with lid , and process in a boiling water bathroom for 10 minute ( longer if you hold out above sea layer — mark the instructions in your pectin box ) .
polish off your jars from the canner and let them cool down at room temperature . Delight in the uncomplicated sounds of the hat pop one by one as each jar seals over the next couple of hours !
Fejijoa-White Peach Preserves
These feijoa - white peach preserves have a saucy , perfumed - prostitute flavor that tastes delish on a slash of toasted rustic bread !
Instructions
Notes
If you favour a less chunky grain , mash the fruit or run them through a food mill before putting them on the range . I find that they do n’t go bad down much while fire up up .
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