So next time I’ll cut the peaches into smaller pieces…I just thought they would break down more during cooking. That aside it’s delicious. (I just took a spoonful of the extra bit that I put in the freezer to check the processing and put it on a plate to have with some cheese… and I literally licked the plate.)
So I realize (after the fact) that the red color here came from the area of the peach near the pit… so how do you go about making peach-colored peach preserves? Do you cut off the center area? Is there a different type of peach that doesn’t have a red pit?
There’s nothing inherently wrong with the red, but I had a vision of chunky peach jelly with little red flecks because there are also hot peppers.
*the red is definitely from the peaches not the peppers- it turned red before I added the peppers
by LadyLurkQueen
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