Grilled Peach with Blackberry & Candied Ginger

BY Lee Murphy

Grilled Peach with Blackberry and Candied Ginger Preserve

Janis Nicolay

Seasonally Inspired Recipes for Creating and Cooking with Artisanal Preserves
Lee Murphy

Recipe

There’s something glorious about grilled peaches. Grilling them heightens their sweet juiciness, and the note of smokiness adds com- plexity to the preserve. It’s also way too hot for jammin’ this time of year, and this extra step outdoors seemingly shortens the cooking time.

Yield
250
ml jars

Ingredients

  • 3 lb halved and pitted peaches (You will need about 4 lb of whole fruit)
  • 2 Tbsp olive oil
  • 2 lb blackberries, lightly rinsed if needed
  • 4 lb (8 cups) sugar
  • 1/2 cup fresh lemon juice
  • 1/2 lb candied ginger, finely chopped

Steps

  1. Brush cut side of peach halves with olive oil and place on a hot grill. Grill just until you have nice dark grill marks, then remove, place in a bowl and cover with plastic wrap for 5 minutes; this will make removing the peach skins easier.
  2. Peel peaches and chop. Combine grilled chopped peaches, blackberries, sugar, lemon juice and ginger in a jam pot and bring to a boil. Remove from heat, cool and refrigerate overnight.
  3. The next day, bring back to a boil and cook to set at 220°F; check set on a cold plate (see page 16).
  4. Remove from heat and let sit 5 minutes, then ladle into hot sterilized jars, wipe rims, place sterilized lids on jars and process 10 to 15 minutes.

Tips

LEE MURPHY owns and operates The Preservatory and Vista D'oro Farms & Winery in South Langley, British Columbia, with her husband, Patrick. A... Read More