In the past year of parenting and the beginning of my thirties, something in me has snapped. I've turned into an OCD cleaning machine who has started making all of his own jams, salad dressings, and BBQ sauces. I've even taken up a new hobby of making terrariums inspired by Twig Terrariums in Brooklyn. Here are the first two preseve recipes I've made. Feel free to send me any of yours at: firstname.lastname@example.org.
4 lbs pears (whole, halved or quartered)
3 cups water
4 cups sugar
2 lemons, sliced thin
Boil 2 cups sugar and 2 cups water together for 15 minutes. Add pears and sliced lemon and cook 15 minutes. Add remaining sugar and water and cook until pears are clear and transparent and syrup is thick. Pack into clean hot jars and seal at once.
Ginger Peach Preserves
3 lbs peaches (about 6 cups)
3 cups granulated sugar
3 tablespoons chopped fresh ginger
2 teaspoons lemon juice
1/4 teaspoon allspice
Place the peaches in boiling water for 1 minute, or until the skins loosen. Then plunge them in ice water. Slip off the skins, halve the fruit and remove the pits. Cut the peaches into 1 inch pieces. In a large, non-reactive pot, mix the peaches, sugar, ginger, lemon juice and allspice. Simmer over medium heat for 30 minutes, or until the mixture thickens and mounds on the spoon. Ladle into jars and store in the fridge for up to 2 months.