Vanilla Peach Preserves
It’s not a perfect summer unless you’ve had more than one shirt ruined by a fresh, juicy peach. While peaches may be making their way out of the markets, you can still enjoy their sweet flavor all year long by turning them into jam. With the magic of the slow cooker you can chop up some peaches, skins included, go to bed and wake up with the perfect topping for your toast, oatmeal or pumpkin bread.
- 2 pounds ripe peaches
- 1 vanilla bean
- ½ lemon, juiced
- Sugar or honey to taste
- Remove the pits from the peaches and cut into quarters. Put the peaches in a blender and blend until mostly smooth with a few chunks remaining (you don’t want juice).
- Put the peach puree in the slow cooker with the vanilla bean and set it on low. Prop a spoon under the lid to allow steam to escape so the preserves can thicken.
- Cook for 3 to 4 hours, checking back every hour and giving it a stir. Once it’s thickened to your liking, turn it off and stir in the lemon juice. Taste and adjust with sweetener to taste.
- If you prefer preserves that are completely smooth, cool the peaches slightly; then add them to your blender and puree some more (you can also use an immersion blender). Pour the preserves into jars and store in the fridge or freezer.