5 1/2 cups sugar
4 tablespoons lemon juice
1 pouch Bernardin liquid pectin
1/3 cup chocolate liquer
Blanch, peel, pit and chop or crush peaches until you have 4 cups of peaches.
In a large stainless steel saucepan combine peaches, lemon juice, sugar and 1/2 teaspoon butter or margarine (to reduce foaming). Over high heat, bring mixture to a full rolling boil that can not be stirred down. Add chocolate liquer and liquid pectin., squeezing entire contents from packet of pectin. Return to a boil, boil hard 1 minute, stirring consistently. Remove from heat and skim off foam.
Quickly laddle hot mixture into a jar to within a 1/4 inch of top rim. Using non-metallic utensil, remove air bubbles and adjust headspace. Wipe jar rim removing any food residue. Centre sealing disc on clean jar rim. Screw band down until fingertip tight. Put filled jar in rack in canner. Repeat for reamining mixture.
When canner is filled, ensure that all jars are covered with at least once inch of water.Cover canner and bring water to a full rolling boil. Once water has reached a full boil, boil for 10 minutes.
When processing time is complete, remove canner lid and let stand five minutes. Remove jars without tilting and place them on a protected work surface. Cool upright, undisturbed 24 hours. Do not retighten screw bands.
After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Label and store jars in a cool dark place. For best quality use within a year.
I came across this recipe online and thought that it sounded interesting so I decided to try it. Gord (my husband) doesn't really like peach jam (I've made it and he didn't eat it as fast as the strawberry or raspberry jam) so I wasn't sure that he would like this. The consistency is a bit different from jam. I tried it with a shortcake that I usually use with strawberries and tablecream. I put a scoop of vanilla ice cream on top of the cake and then poured some of this peach fondue on top. It was simply delicious. I think it would also be good over angel food cake or pound cake. Gord loves this recipe and said that he would even spread this on toast as a jam (go figure). Takes a bit of work preparing the peaches but it is worth the trouble. The recipe makes 7 - 250ml jars.
Here are some pictures that I took while making my second batch of the scrumptious sauce.
Crushed peaches, sugar and lemon juice ready to cook.
Stirring the sauce.
Liquid pectin and chocolate liquer ready to be added to the sauce.
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