I’ve been on a canning kick the whole summer, a new hobby that I forced myself to learn back in July. After harvesting 40 pounds of tomatoes in just one morning (with more taunting me on their vines) and freaking out about the tomatoes for breakfast-lunch-and-dinner that I’d have to feed the boyfriend every day for the following month, I Googled for options.
Luckily, a $30 canning kit from Target and an online canning tutorial spared him from yet another caprese salad and pasta sauce. (“Tomatoes again, hunny??”)
Within a few weeks, I had canned 24 jars of quartered tomatoes, diced tomatoes, and crushed tomatoes; and over 40 jars of fruit preserves and jams. (It was also the first time I had ever seen and used rhubarb, thanks to a Victoria rhubarb patch that was thriving when I moved in. I was on such a kick that I turned out apricot-rhubarb, strawberry-rhubarb, and ginger-rhubarb jam in a single weekend.)
With canning jams being so easy, I knew it would be a good way to use up all the feijoas that have been dropping like crazy. These feijoa-white peach preserves have a fresh, sweet-tart flavor that taste delish on a slice of toasted rustic bread!
Feijoa-White Peach Preserves
Makes 8 to 9 half-pints
30 to 35 medium to large feijoas
3 white peaches (slightly underripe)
1 to 1 1/2 packets low-sugar pectin
4 1/2 cups sugar
1/2 cup water
1/4 cup lemon juice
Peel and dice the feijoas to your desired chunkiness. Dice the white peaches too. If you prefer a less chunky texture, mash the fruits or run them through a food mill before putting on the stove — I find that they don’t break down much while heating up.
Mix 1 packet of pectin with 1/2 cup sugar in a small bowl and set aside.
In a large saucepan over medium to high heat, combine feijoas, white peaches, pectin/sugar mixture, water, and lemon juice. Give a stir every few minutes and bring to a boil.
Pour in the remaining sugar and bring the mixture to a hard boil for at least a minute. Skim off excessive foam and turn off the heat. Let the mixture sit for a few minutes for the fruit to settle, stir, then test the preserves for a good gooey consistency by scooping a small amount into a spoon and letting it cool at room temperature. If the preserves are not as thick as you’d like, mix in another 1/4 to 1/2 packet of pectin and bring everything to a boil again. Remove from heat once you’re ready to start canning.
Ladle the preserves into hot sterilized jars, seal with lids, and process in a boiling water bath for 10 minutes (longer if you live above sea level — check the instructions in your pectin box).
Remove your jars from the canner and let cool at room temperature. Delight in the simple sounds of the lids popping one by one as each jar seals over the next couple of hours!