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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Sunrise and sundown: Summer Peach marmelade on your toast and in your peach bellini!

September 21st, 2012 · No Comments · Allergies, Breakfast, Brunch, canning, Cocktail, Dessert, Dietary Restrictions, Dinner, Drinks & Cocktails, Entertaining, Events, Fall Recipes, Gardening, Greenport, Kosher, Long Island Wine, Low-Calorie, New York City, Preserves, Snack, Summer Recipes, The baking corner, Tips, Vegan, Vegetarian, Wine

I asked a local farmer why store-bought peaches weren’t as firm and flavorful during the peach season. He explained that the bigger farms need to pick the peaches earlier in order to transport them in cold storage so that they arrive and remain in better condition.

So if you are lucky to have local peaches and want to preserve them into the fall, try this peach marmelade recipe. It also works well for those mealy peaches that you bought on sale at the supermarket.

North Fork Farm Peach preserves
Makes 1 1/2 cups

5, peeled, halved, pitted, and cut into chunks
1 1/2 cups of sugar
2 teaspoons fresh lemon juice
1 tablespoon of peach snaps or peach liquor (Mathilde is my favorite)
dash of kosher salt (1/8 teaspoon)


Pulse peaches in a food processor until chunky. Transfer to a small saucepan, and add sugar, lemon juice, salt. Bring to a boil, stirring frequently. Boil, continuing to stir, until bubbles are bigger and the fruit starts to float. You will know you are done with the jam sticks to the back of a wooden spoon. Should take about 10 minutes on med-high flame. Allow to cool before dividing into small to-go or tupperware containers and label with the date. You won’t need to go through the trouble of canning these since this won’t be around long.

I love this on a thick slice of whole grain sunflower rye bread from Blue Duck Bakery or add a tablespoon to a glass of champagne for a North Fork Bellini!

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