Lifestyle

Preserving summer’s bounty for the winter months

Don't let go of summer's sweet flavours just yet! Stock up on juicy stone fruits like peaches and nectarines, and get jammin' in the kitchen.

We’re just a step ahead of the South African winter, but you might not be ready yet to let go of all the deliciousness of summer fruits. These are the last couple of weeks to stock up on fresh stone fruit such as peaches, nectarines and plums, and get creative in your kitchen. Traditionally, autumn is the season of jam-making and bottling, so that summer produce can be preserved to brighten up the winter months.

Some of our most favourite jams are made with stone fruit – who can resist peach or plum jam, baked into tarts or topping a warm scone on a cold winter afternoon? However, stone fruit are amongst the most versatile of fruits; and jams, jellies and conserves are only one good way to preserve them. For instance, peaches are also the hero ingredient in ‘flavour bomb’ condiments such as chutney and achar; and plums are the rich stars of sticky barbeque or Asian-style dipping sauces, marinades and glazes.

However, you don’t have to be a stickler for tradition to get into the fun of making the joy of stone fruit last until the next summer. There are plenty of contemporary methods and uses that will wow your family and friends.

Here are some ideas:

  • Give your stone fruit jams, jellies and conserves a foodie twist by adding complementary spices or herbs or a splash of your favourite alcohol. For instance, vanilla adds sweetness and depth to plum jam while cinnamon, nutmeg or cardamon will add spicy warmth.  Herbs such as basil, rosemary and thyme will add a modern, bright and savoury note.
  • Try your hand at stone fruit syrups and cordials for something different. Peaches, nectarines and plums are all excellent options.  Adding flavourings such spices or citrus balance the sweetness while adding either brightness or warmth.  Stone fruit syrups can be used to top desserts or as the hero ingredient in dessert recipes or smoothies. They are delicious as a coulis for sweet or savoury dishes. Kids can enjoy them as a fresh, hydrating cordial diluted in still or sparkling water, and grown-ups can add them to cocktails.
  • Use bottled or canned peaches in modern ways – Preserved peaches will always be a delight in classic pies and cobblers or simply topped with ice cream.  However, you can also grill them to add to salads and grain bowls, include them in your morning smoothie or chop them up for a spicy salsa.
  • Make some boozy fruit jars for your fun winter get togethers. Think plums in gin, brandied peaches and nectarines soaked in vodka or red wine. This is such an easy adult treat as you simply place washed fruit pieces soaked in your favourite liquor in sterilised, sealable jars and store in a cool, dark place.  The alcohol acts as a preservative and boozy fruit jars can last for several months in airtight jars.
  • Learn how to sterilize your jars and bottles – According to La Parfait, the French glass-making company which has been producing jars, bottles, and terrines for preserving food since the 1930’s, this is easy to do at home. Make sure that your lids and seals are in good order and check the rim of the bottles and jars for any chips or cracks in the glass. You want an air-tight fit, so the condition and quality of your jars and bottles matter – luckily, La Parfait products are locally available! Just before use, wash the glass bottles and jars as well as their lids in warm, soapy water.  Rinse them in hot water and then let them air dry on a clean dish rack, making sure that the lids and bottles are not stacked or touching each other.

To get you off to an inspired start, here are two stone fruit recipes presented by Juicy Delicious and created by Saadiyah Hendricks, recipe developer and food content creator at Sadie’s Bubble of Yum.

Vanilla Plum Jam Tart

Yields: 2 x 25cm round tarts

Ingredients

  • 500g plums, washed, pitted and cut in quarters
  • 2 Tbsps water
  • 250 g sugar
  • 1 Tbsp lemon juice
  • 2 tsps vanilla extract
  • 2 x 250 g puff pastry sheet
  • 4 Tbsps cornflour

Method

To make the Vanilla Plum Jam

  1. Place a saucer in the freezer (this is to test the jam).
  2. Place the cut plums and water in a wide saucepan and simmer, cook with the lid on for 15-20 minutes, or until the plums are soft.
  3. Remove from the heat and either blend or run the jam through a sieve.
  4. Add the sugar and lemon and stir allowing the sugar to dissolve.
  5. Bring the jam to a rolling boil for 5 minutes or until the jam reaches 105°C, alternatively, test if the jam is ready by removing the jam from the heat and the saucer from the freezer then placing a spoonful of hot jam onto the saucer then pushing your finger through the jam on the plate – it should wrinkle and not flood back in to fill the gap. If it’s not ready, place the jam back on the heat and simmer for a further five minutes before testing again.
  6. Remove from the heat and let it rest for 10 minutes then stir in the vanilla and cornflour.
  7. Spoon the jam into sterilized jars and seal with their lids, then set aside to cool completely.

To assemble the tart with puff pastry

  1. Preheat the oven to 200°C.
  2. Grease and line your selected tart tin with the puff pastry, ensure the sides are lined too.
  3. Prick the base with a fork, then blind bake by lining the pastry case with baking paper, then filling it to the top with ceramic baking beans before baking for 15 minutes or until the pastry is golden brown. Remove the baking beans and baking paper. Bake for a further 5 minutes to dry out the base. Remove from oven and set aside to cool.
  4. Pour the jam into the tart tin, filling it halfway.
  5. To store the remaining jam, keep it refrigerated and in the airtight jars.
  6. Bake in the preheated oven for 20-25 minutes or until its set but still has a bit of a wobble in the centre.
  7. Remove from the oven and allow to cool completely. Place in the fridge to set overnight.
    Serve as desired, either warm or cold, with ice cream or whipped cream.

Canned Peaches

Ingredients

  • 7 kg peaches, washed, peeled, pitted and halved or sliced (depending on your preference)
  • 4 cups water
  • 3 cups pure apple juice
  • 3 cups pure grape juice

Method

  1. In a pot, over medium heat, add the water and juice and allow it to come to a boil.
  2. Add the prepared peaches to the hot syrup and allow to simmer for 5 minutes.
  3. Using a slotted spoon, tightly pack the peaches into clean jars, leaving a 2.5 cm gap from the rim, then top with the syrup, leaving a 1.5 cm gap.
  4. Before sealing the jars with the lids, give the jars a few gentle taps on the counter then run a knife between the peaches and the jar, pressing down slightly to release any air bubbles.
  5. If needed, top with additional syrup, maintaining the 1.5cm gap.
  6. Fill a large pot, on medium heat, halfway with water.
  7. Pack the jars on a trivet or canning rack then lower it inside the pot once the water starts to simmer.
  8. Ensure the water covers 3cm above the jars.
  9. Close the pot with a lid and gently boil for 25 minutes.
  10. Carefully remove the hot jars from the pot and allow to cool completely on a surface covered with a towel or cloth.
  11. Press down on lid of jars to test if it is properly sealed.
  12. If the lid bounces back or pops, the jar is not sealed and should be resealed.
  13. Store in a dry, dark space until ready to eat. May be stored for 12 months.
  14. Serving suggestions: With custard, whipped cream, ice cream, as a topping on a warm winter dessert, etc.

Preparing the jars: Wash the jars in warm, soapy water. Rinse well. Place the jars on a clean cloth in an oven roasting pan and put in a preheated oven of 110ºC for 20 minutes. If using jars with rubber seals, remove the rubber rings before putting the jars in the oven. Attach the rings again before sealing the jars.

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I'm an experienced writer, sub-editor, and media & public relations specialist with a demonstrated history of working in the media industry – across digital, print, TV, and radio. I earned a diploma in Journalism and Print Media from leading institution, Damelin College, with distinctions (Journalism And Print Media, Media Studies, Technical English And Communications, South African Studies, African & International Studies, Technology in Journalism, Journalism II & Practical Journalism). I also hold a qualification in Investigative Journalism from Print Media SA, First Aid Training from St John’s Ambulance, as well as certificates in Learning to Write Marketing Copy, Planning a Career in User Experience, and Writing a Compelling Blog Post. More »

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