CHUNKY PEACH SPREAD
Here’s a fruit spread that captures the best taste of late summer. I like that it’s low in sugar and not overly sweet, which lets the fresh peach flavor shine right through.
—REBECCA BAIRD SALT LAKE CITY, UT
PREP: 20 MIN. • COOK: 10 MIN. + COOLING • MAKES: ABOUT 3 1/2 CUPS
7 medium peaches (2 to 2 1/2 pounds)
1 envelope unflavored gelatin
1/4 cup cold water
1/3 cup sugar
1 tablespoon lemon juice
1. Fill a large saucepan two-thirds full with water; bring to a boil. Cut a shallow X on the bottom of each peach. Using tongs, place peaches, a few at a time, in boiling water for 30-60 seconds or just until the skin at the X begins to loosen. Remove peaches and immediately drop into ice water. Pull off skins with tip of a knife; discard skins. Chop peaches.
2. In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute.
3. Meanwhile, in a large saucepan, combine peaches, sugar and lemon juice; bring to a boil. Mash peaches. Reduce heat; simmer, uncovered, for 5 minutes. Add gelatin mixture; cook 1 minute longer, stirring until gelatin is completely dissolved. Cool 10 minutes.
4. Pour into jars. Refrigerate, covered, for up to 3 weeks.