July is Jay’s favorite time of the year in Georgia—it’s peach season! Nothing tastes better than a savory peach preserve, so he crafted one with his favorite combination—peaches and basil. Let the flavors mellow for at least 7 days before serving the preserves. It’s yummy on a biscuit, vanilla bean ice cream, or a grilled pork chop.
MAKES: about eight 8-ounce jars
INGREDIENTS:
- 5 pounds peaches,
- peeled, pitted, and cut into slices
- 31⁄2 cups granulated sugar
- 1⁄4 cup water
- 1⁄4 cup freshly squeezed lemon juice
- 2 whole stems fresh basil
- leaves, plus 8 small basil leaves (optional)
INSTRUCTIONS:
- In an 8-quart stainless steel stockpot, layer the peaches and sugar. Cover, set aside, and let the mixture macerate at room temperature for 24 hours.
- Add the water and lemon juice to the peach mixture. Bring the peach mixture to a boil over medium-high heat, stirring frequently. Reduce the heat and boil, stirring frequently, for 5 minutes. Remove the pot from the heat; cool, cover, and let rest for 24 hours at room temperature.
- Add the basil stems to the pot, then bring the peach mixture to a boil over medium-high heat, stirring frequently. Reduce the heat and simmer, stirring frequently, for 25 minutes, or until the preserves reach the desired consistency.
- Remove the pot from the heat and skim off any foam. Remove and discard the basil stems. Let the preserves cool in the pot for 5 minutes, stirring occasionally.
- Place 1 small basil leaf for decoration along the inside of each hot jar, if desired. Carefully ladle the preserves into the jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
