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Showcase summer peaches with this easy recipe for homemade jam appetizers, compliments of
PEACH PRESERVE HORS D’OEUVRES
Now don’t panic just because I said, “homemade jam.” We’re not going to be sterilizing jars, or scouring the supermarket for pectin, or any of that nonsense. This is a recipe for a simple, stovetop peach jam that celebrates summer’s bounty of fresh peaches. It pairs beautifully with cheese for party appetizers, but tastes equally good on breakfast toast. Store it in jars in the fridge for a week or so, or freeze it for longer storage.
Make the jam:
4 pounds firm, ripe peaches (about 16 medium peaches)
6 cups sugar
¼ cup freshly squeezed lemon juice
- Bring a large pot of water to boil. Working in batches, plunge the peaches into the boiling water for 1 minute or less. Remove peaches with a slotted spoon and immediately plunge into a large bowl of cold water. Slip the skins from the peaches, remove pits and finely chop.
- Place the chopped peaches, sugar and lemon juice in a large, heavy bottomed pot. Bring to a boil over medium heat. Boil mixture, stirring frequently, for about 30 minutes or until mixture is thick, fruit is clear and jam has jelled. (As the mixture thickens, you’ll need to stir more often to ensure that it does not stick to the bottom of the pot.)
- Remove jam from the heat, stir well, and skim the foam that rises to the surface. Pour into refrigerator jars or freezer containers.
Make the hors d’oeuvres:
Lightly brush small slices of rustic whole grain bread with olive oil. Broil for about a minute on each side, until crisp and lightly browned. Cut a garlic clove in half and rub the cut sides over the toast slices. Top each with a slice of mild, semifirm cheese. (I used a young Asiago.) Return to the warm oven for a few seconds to melt the cheese. Top with a teaspoonful of peach preserves and garnish with a sprig of fresh thyme. Serve immediately.
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