There is so much great fruit available at the local farmers' markets right now. But summer will be ending soon and with that soon all the delicious summer fruit will be gone. Make some delicious preserves and have something to remind you of the delicious flavors of summer on those cold winter days. Canning jars can be found at Fishs Eddy, near Union Square, or online at Amazon.com. Or you can just use any left over jam jars you just happen to have around. Pectin is a little harder to find in the city. We found some at the Fifth Avenue Key Food Supermarket in Park Slope (between Sterling Place and Baltic Street) in the baking aisle. You can also order it online from Amazon.com.
We used Thai basil and a mix of nectarines and peaches from Red Jacket Orchards
Ingredients
- 4 cups sugar
- 1/4 cup fresh lemon juice
- 1/4 cup water
- 1 cup fresh basil sprigs plus 8 small sprigs for tucking into jars
- 5 lb nectarines or peaches, peeled and each cut into 8 wedges
- 1 (1 3/4-oz) box plus 2 tablespoons lower-sugar powdered pectin
- Special equipment: 8 (1/2-pint) canning jars with lids and screw bands; a candy thermometer
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