Long time no post! I’ve been away but now I’m back and there is a backlog of posts to get through. I had three lots of free fruit arrive in my life this week. I’ve been working hard and having fun preserving them.
A friend of mine is an enthusiastic picker of neglected fruit trees. Someone he knows had peach trees with spare fruit, he kindly sent a big bag of them to me. They took a few days to get to me so there was a lot of heavily bruised fruit. The ~4.5 kg of peaches yielded half a kilo of good eating fruit plus 2kg of usable peach flesh. Processing fruit takes time. It took me an hour to get from bag-o-fruit to that 2kg of chopped flesh ready for cooking.
I used a tweaked and multiplied version of this recipe. I made a slightly different version of it last year and it turned out brilliantly, aromatic and lively. Really nice either with curry or cheese sandwiches. That first batch has all been eaten, so I was glad for the chance to make more.
2kg peeled and diced peaches (prepared weight)
10 tiny red chillis, deseeded and chopped
2.5 heaped dessert spoon chopped ginger
2.5T cumin seed
seeds from 40 green cardamom pods
500g brown sugar
650ml cider vinegar
Put all of that into a wide pan, bring to boil. Cook uncovered on medium heat until it thickens. Bottle.
When I say tiny chillis, I mean tiny. These are from a plant in my garden. I’m a bit astonished at how small they are. I’ve used them as if they each have the heat of a more regular sized Thai chilli.