NEWS for North Dakotans
Agriculture Communication, North Dakota
State University
7 Morrill Hall, Fargo, ND 58105-5665
August 6, 1998
I love peaches. I love the smell of peaches. I love the velvety feel of a palm-sized peach as I caress it in the grocery store, determining if it's worthy of taking home. I love the juiciness of a perfectly ripe peach, the way you have to inhale and exhale at the same time to prevent the juice from gushing out of your mouth with each bite. But most of all, I love the taste of peaches. My favorite way to eat peaches has been in a pie, one of my mom's.
Ever since I can remember, the month of August has meant two things: Mom's birthday and peach pie. Each year, I can expect to see at least one 10-inch pie adorning her countertop when I come to visit for her birthday. Half of that pie, sometimes more, seems to find its way into my mouth. Usually in one sitting.
On the rare occasion when I do bake a pie, I use Mom's original recipe, including the lard--there are still some instances where technology has yet to trump tradition. But with more than 40 years of peach-pie eating literally under my belt, I've decided it might be time to start looking for some new, reduced-calorie ways to enjoy this delectable drupe. Either that or get a larger belt.
The recipe that follows might just be what a doctor would order for a baby boomer like me, whose "corporation" is poised for expansion due to the aging process. Try it on a hot biscuit or a toasted multigrain English muffin. Although not a medical expert, I'd advise laying it on a little thick.
Peach-Pineapple Spread
Note: This recipe may be made without sugar, according to taste or preference. You can substitute non-nutritive sweeteners, but if you use aspartame (a low-calorie nutritive sweeter), its sweetening power may be lost within three to four weeks.
Yield: 5 to 6 pints
Ingredients:
4 cups drained peach pulp
2 cups drained unsweetened crushed pineapple
¼ cup bottled lemon juice
2 cups sugar (optional)
Procedure:
Thoroughly wash 4 to 6 pounds of firm, ripe peaches (or nectarines or apricots or plums or a combination thereof). Drain well. Peel and remove pits. Grind fruit flesh with a medium or coarse blade, or crush with a fork. Do not use a blender. Place ground or crushed fruit in a 2-quart saucepan. Heat slowly to release juice, stirring constantly until fruit is tender. Place cooked fruit in a jelly bag or strainer lined with four layers of cheesecloth. Allow juice to drip about 15 minutes. Save the juice for jelly or other uses. Measure 4 cups of drained fruit pulp for making spread. Combine the pulp, pineapple and lemon juice in a 4-quart saucepan. Add up to 2 cups of sugar, if desired, and mix well. Heat and boil gently for 10 to 15 minutes, stirring often. Fill quickly into jars, leaving ¼-inch headspace. Adjust lids and process for 15 minutes (half-pint jars) at altitudes of 1,000 feet or lower and 20 minutes for higher elevations. For pint jars, process 20 minutes at altitudes of 1,000 feet or lower, 25 minutes at altitudes of from 1,000 to 3,000 feet and 30 minutes for higher elevations.
What's Your Take on This, Julie?
During the height of peach season every August, our counters were lined with jars of peach sauce and peach jam. We celebrated August birthdays with peach upside down cake. This week's recipe for a fruit spread is lower in calories than peach upside down cake, though, and still satisfies your sweet tooth.
When prepared without added sugar, a tablespoon of this naturally-sweet fruit spread provides only about 15 calories and no fat. Even with added sugar, the spread provides only about 35 calories per tablespoon. A tablespoon of butter or margarine, on the other hand, provides about 100 calories and nearly 15 grams of fat. Another bonus is that the fruit spread provides some fiber and vitamin C.
Making jams and jellies involves a bit of science. Always start with prime ingredients when you preserve food because the quality of the food doesn't improve with canning.
Some of us spread jam or jelly on our toast each morning but may not be aware of the basic differences. Jellies are made of juice only and are translucent. Jams, preserves and marmalades have pieces of fruit of various sizes. Fruit butters are made from fruit pulp. Beyond this, the differences are slight. Another variation, conserves, includes a mixture of fruits and often citrus fruits, nuts, raisins or coconut.
What causes jellies to gel? Pectin is the carbohydrate that provides the characteristic wiggly texture of these sweet condiments. Generally, ripe fruit has less pectin than underripe fruit, which means some jam or jelly recipes require you to add store-bought pectin. To get jams and jellies to gel, you also need some acid and sugar, which some fruits naturally provide. Other recipes require added sugar and lemon juice.
You may have grown up, as I did, removing a layer of wax from the top of jellies and jams before getting to the good stuff, but the rules have changed. Wax seals don't prevent mold growth, so we don't recommend using it. It's not a good idea to scrape off the mold, either. Some research has shown the presence of "mycotoxins" in jams and jellies with surface mold growth. Some types of these poisons have been linked to cancer in animals.
You should seal fruit spreads and other jellies and jams with a two-piece lid. Leave ¼-inch headspace and process in a water-bath canner for five to 10 minutes depending on the altitude. For best quality, use your canned preserves within a year.
Always use research-tested recipes when doing any food preservation. For more information about preserving jams and jellies, contact your local county office of the NDSU Extension Service.
Enjoy fresh peaches now, preserve some for winter, and enjoy a taste of August peaches in January. They'll be a well-earned treat after shoveling snow.
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Sources: Dean Hulse (701) 231-6136 and Julie Garden-Robinson (701) 231-7187
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