Nothing is as sweet as peaches in the summer. The Southern-bred fruit shows up in different dishes throughout the hot season, from peach-infused bourbon or grilled with vanilla ice cream to simply filling baked pies cooled by the window. The best way to keep their complex flavor past the season is through preserves. You can enjoy their tasty ripeness year-round — even in the cold of winter.
Preserves are easier to make than you think and keep well.
The canned peach preserves can be used on anything, but we’re partial to flaky biscuits. While biscuits are perfectly delicious on their own, adding ham and homemade peach preserves to them elevates the dish to brunch status. Grab a biscuit cutter and fill your Sunday mornings with this comfort food and hot coffee as you enjoy the crisp Southern weather.
Makes 5-6 pint-sized jars
Peach Preserves Ingredients
- 11 lbs. peaches, rinsed
- 4 cups white sugar
- Juice of 1 medium lemon
- 5-6 pint-sized jars for storage
Fill a large port with water, about 2/3 of the way up, and bring to a boil. Set up a large bowl of cold water within reach. Once boiling, add peaches for 40 seconds and quickly remove them with a spoon and place them in the cold water. Repeat this step until all peaches have been blanched.
Remove the fuzzy skin off the peaches. If some parts become particularly difficult, remove them with a paring knife. Then cut all peaches into quarters and remove the pits. Add the quartered peaches to a large pot and squeeze the juice of one lemon, stir. Add 2 cups of sugar, stir, then add the 2 remaining cups, stir once more. Let them sit at room temperature for about an hour, until the sugar is dissolved.
Place the pot on the stove, uncovered, and bring to a light boil. Stir occasionally, don’t let the bottom burn. Once it comes to a light boil, simmer for 10 minutes. Turn off heat and let cool to room temperature. Repeat this step again, let cool to room temperature. For a thicker consistency, you’ll have to light boil the peaches a total of five times. Once it has reached desired consistency, use your preferred method of canning.
Ham and peach biscuits
Makes 8-10 biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, divided use
- 3/4 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup finely chopped ham
- 1/4 cup peach preserves
Preheat oven to 425 degrees. Lightly grease a baking sheet and set aside.
In a bowl, sift the flour, baking powder and salt.
Using a pastry blender or two knives, cut 5 tablespoons butter into the flour mixture, until the pieces of butter are pea-size. Add the cream and gently stir to combine; gently fold in the cheese and ham. Turn the dough onto a lightly floured surface; gently knead the dough, turning it just three times.
Roll 1-inch thick and cut with round biscuit cutter. Melt the remaining butter. Brush about half the butter over the tops of the biscuits. Bake for 15-20 minutes, until golden brown. Brush the remaining butter over the baked biscuits. In a small saucepan over low heat, or at 50 percent power in the microwave, heat the peach preserves and brush the tops of the biscuits with the warm preserves.