darjeeling peach conserve

Name: Darjeeling Peach Conserve
Prep time: 45 min
Cook time: 35 min
Cuisine: American
Ingredients: 2 teaspoon(s) 10 grams loose-leaf darjeeling tea; 16 ounce(s) 500 milliliters water; 4 pound(s) 1.8 kilograms fresh peaches, peeled, pitted and roughly chopped. if using canned peaches, drain well; for frozen peaches, defrost thoroughly and drain well.; 2 pound(s) 1 kilogram granulated white sugar; 1/2 cup(s) 75 grams chopped crystallized ginger

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

This jam is a lovely compliment to the wonderful flavor of fine Darjeeling tea. It's great served with scones, shortbread, or morning toast. Best of all, it can be made in advance and stored in the refrigerator for at least a month. during the season, use the freshest, ripest and most fragrant peaches you can find. Out of season, canned peaches in fruit syrup (no extra sugar added) will do. Frozen peaches work well. This jam is just for sweets; it makes a wonderful glaze for poultry or, ham. Recipe from: "Cooking with Tea" by Robert Wemischner and Diana Rosen

yield serving(s)

prep time 45 Min

cook time 35 Min

method Stove Top

Ingredients For darjeeling peach conserve

2 tsp

10 grams loose-leaf darjeeling tea
16 oz

500 milliliters water
4 lb

1.8 kilograms fresh peaches, peeled, pitted and roughly chopped. if using canned peaches, drain well; for frozen peaches, defrost thoroughly and drain well.
2 lb

1 kilogram granulated white sugar
1/2 c

75 grams chopped crystallized ginger

How To Make darjeeling peach conserve

1
Steep 2 teaspoons/10 grams of tea leaves for 3 minutes in 16 ounces/500 milliliters of water heated to 180*F/82*C. Drain off liquid from the leaves. You should have 2 cups/500 milliliters of brewed tea.

2
Place all the ingredients except the crystallized ginger into a heavy 3-quart/3-liter saucepan. Bring to a boil, skimming frequently during the first few minutes of cooking
3
Reduce heat and cook just until the mixture coats the spoon then flows off slowly, about 15 minutes. Sauce should have the appearance of a very thin syrup. Add the crystallized ginger.
4
Cook for about 15 minutes, stirring frequently. This mixture will not appear thick when hot, but does set some when cool. It is not designed to be as firm as commercially made jams. Yields about one and a half quarts.
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