Curried Peach Preserves

Pair this preserve with Chef Vivian's Date, Pecan, and Bacon Cheeseball!

  • 3 pounds ripe freestone peaches
  • 2 pounds granulated sugar
  • 1 tablespoon madras curry powder
  • Zest of 1 lime (removed with a vegetable peeler)
  • 1-inch piece fresh ginger (peeled and sliced super thin)
  • ¼ cup lime juice
  • 2 tablespoons orange juice
  • ½ teaspoon salt

  1. Bring a large pot of water to a boil and set up an ice bath nearby. Make an X in the bottom of each peach. Drop the peaches, maybe 5 at a time, into the water and allow them to boil for up to 1 minute. Be careful not to cook the peaches, but make sure the skin is beginning to peel away from the flesh. Remove the peaches from the boiling water and drop them into the ice bath. Once all the peaches have been shocked in ice water, start peeling them using the X as a guide.
  2. In a bowl large enough to hold all the ingredients, mix together the sugar, curry powder, zests, and ginger. Start cutting the peaches into ½-inch wedges and dropping them into the bowl with the curried sugar. Once you’ve wedged all the peaches, toss them thoroughly with the sugar mixture. Cover the bowl with plastic wrap and allow it to sit at room temperature overnight.
  3. The next day, transfer the contents of the bowl to a large, heavy-bottomed pot. Bring the peach mixture up to a simmer and cook for about 30 minutes. Spoon a little of the preserves onto a cold plate. Transfer the plate to the refrigerator for a minute or two and test the viscosity of the preserves. Ideally you are looking for something that’s the consistency of thick molasses. If you’re there, stir in the juices and the salt. If you’re not, cook 10 minutes more, then stir in the juice and salt.
  4. The preserves will keep covered in the refrigerator for up to 6 months. Alternately, you can them in a hot-water bath according to basic canning instructions.