{Preserve}

I am desperately trying to find ways to keep fruit during the winter, and since I love creativity I decided to buy some fruit and can it. After skimming a few recipes, I got a general idea of the process and began experimenting. Here are some of the beautiful results.

PEAR & CHAI PRESERVES

First, put a medium pot on the stove filled 1/3 of the way up with water, on medium heat. When bubbles form at the bottom of the pot add 3 chai teabags (use loose tealeaves if you can).

When the tea has been fully brewed remove the teabags, add 1/2 cup of sugar and put it to boil. Leave it to boil until you create a simple syrup, swirling the pot when needed, but do not stir!

Peel, core, and chop 4 pears. Add them to the slightly thickened syrup and put a lid on the pot. Leave the pears to simmer, checking them every so often until they’re softened to a mush,  (like the consistency of applesauce). If they’re not going down, press them down into the pot to encourage them to break apart.

Once softened, turn the heat off and let the pears cool uncovered for 30 minutes until placed in glass jars.

 

CANNED PEACHES

Begin by washing 6 peaches, and cutting them in half, leaving the pits in.

Get a pot thats big enough to hold the peach halves and place them all at the bottom of the pot, flesh side down.

Add water into the pot until it just covers the peaches, and the juice of half a lemon. Set the water on a boil until the skin starts peeling off it, then remove the peaches, the skin will peel off easily  and the pits. Cut the peaches into slices and set aside.

The juice of the peaches will have seeped into the water, add 1 teaspoon ground cinnamon, 2 whole cloves, 1/2 teaspoon of nutmeg, and 1/2 cup of light brown sugar. Put the put on high heat till it comes to a boil.

When the mixture starts to thicken, add the peach slices and lower the heat to a simmer. Let the peaches and mixture, thicken to a syrup until turning off the heat.

Allow the peaches to cool for 30 minutes before putting them in the jars.

This was a first run for me, so when it comes to measurements i revised hear. In the actual test run I ended it up with way to much liquid in the pears and had to remove some for the pears to simmer down to the right consistency. However, in the waste not want not policy, keep the liquid for another batch as a base or even drink it (chai tea with the mellow shot of pears, how bad can it be?). Either way, keep the base for either of the preserves for later or make oatmeal in it. These preserves are great to put over ice cream, cottage cheese, thick cut bread, over granola and yogurt, or even in a trifle. Get creative!

Cooking Soundtrack:

Home- Edward Sharpe and the Magnetic Zero’s

Waiting for Love- Avicii

Johnny Flynn- The Wrote & The Writ

Willie Nelson- Buddy

Needtobreathe- Brother and The Heart

IMG_6202IMG_6204IMG_6203

 

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