To continue with my 1/2 bushel peach craze, I roasted peaches to make chutney, then life happened and I didn’t get to chutney the next day.
It is okay to begin something one day and process it the next. I like to macerate fruits with sugar, often overnight, before jamming them, I will par-cook many fruits and veggies knowing I can’t get to creating with them right away. I much prefer to do this than can with less than fresh foods. Once a fruit or veg has been picked it begins the process of aging, loosing vitamins, enzymes, pectin and fresh flavour. By macerating, boiling down, roasting, blanching, grilling, the techniques often used in creating food for canning recipes, we’ve stopped the deterioration process. Sure, foods loose nutrient value in the cooking process and in canning, but they are not aging (read rotting), on our plates or in our jars. The fresher your food for processing, the better!
Not necessarily the prettiest canned peach half, but oh so yummy!
Roasted Peaches in Light Honey Syrup
4 lbs Peaches, Halved and pitted
2.5 cups water
1/4 cup lemon juice
1 cup honey
Turn oven to 350. Arrange peaches skin side up on baking sheets. Roast until soft and cooked. Maybe 30-45 minutes, depends on ripeness of peaches. During this process if you wanted to sprinkle some organic sugar on them, lightly, it would caramelize a bit. I didn’t do this, I thought of it after.
While peaches are roasting, heat remaining ingredients, stirring to melt the honey.
Prepare 4 pint jars and lids for water bath canning.
When peaches are ready, pack them into jars, strain off any juices into the syrup pot. Adding a little syrup at a time, and using a butter knife, carefully pack peaches down more and remove any air pockets and bubbles. Top off with more syrup, leaving a half inch head room, and using butter knife to removes more air pockets.
Place prepared lids on, finger tip tight, tap jars lightly on counter to remove more air bubbles. Process in boiling water bath canner for 15 minutes. Turn heat off, leave lid on and let rest for 5 minutes more.
Remove to a towel and leave undisturbed for 12-24 hours. Remove rings, check for seal, wipe jars down and store in a cool, dry place.
Serve over ice cream!