What do you do when you subscribe to a peach box and get 13 beautiful fresh peaches each week? You make ALL of the peach things… and then you can them! What a wonderful gift later in the year for Christmas — fresh homemade canned peach anything and everything! So far, I’m on my fifth week of my peach subscription and I have only wasted one peach and that was due to severe bruising. Each week in addition to trying to make something delicious, we always make sure to save a couple peaches to just enjoy and eat on their own. Yum!
Here is a compilation of the recipes I have used so far!
Peach Salsa @ Genius Kitchen
I made this without the jalapenos, but otherwise followed the recipe exactly! I just didn’t want spicy salsa. This got absolutely devoured. I don’t have any left. My thoughts on this one though is that the peaches are so cooked down at this point that if you are paying extra for a peach subscription vs purchasing some on sale at the grocery store, that perhaps you could get away from buying the grocery store ones. That being said, I did use grocery store tomatoes the first batch and farmer’s market the second batch and there was definitely a difference in texture while preparing. The grocery store tomatoes were mealy and grainy to the touch after blanching, but in the salsa tasted fine. I preferred using the farmer’s market or tomatoes from my own garden simply due to the texture during preparing for this.
Peach Rose Jam
I made this to taste, but plan on making more! I don’t have an official recipe or a pretty pictures for this just yet but this is the gist:
Ingredients:
- 3~ pounds of peaches, blanched and skinned, cores removed
- 1 cup of sugar (add more to taste)
- 1/2 juiced lemon
- 1/3 bottle of rose of choice
Cook down until thick, blend the peaches so that it is a butter consistency. This is wonderful on sourdough bread, freshly toasted with just a little bit of butter, or even baked on brie with puff pastry.
Ancho Peach BBQ Sauce (adapted from Serious Eats)
Ingredients:
- 1 tablespoon olive oil
- 1/2 medium onion, roughly chopped
- 3 garlic cloves, smashed
- 3/4 quart pureed peaches
- 1 chipotle in adobo (add more if you’d like it spicier)
- 3/4 cup ketchup
- 1/3 cup dark brown sugar
- 1/3 cup apple cider vinegar
- 2 tablespoons honey
- 2 tablespoons molasses
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- Salt as needed
Saute onions in a dutch oven with olive oil. Once translucent, add garlic and cook until fragrant. Add all remaining ingredients and cook until thickened, stirring frequently. Puree in batches.
I am still working through some more ideas but I hope this might be helpful for anyone else looking for recipes. I plan on making some canned peaches in syrup and peach pie filling next. I’ll share those recipes if I’m happy with them!
Laughter and Cooking 