Here's a fruit spread that captures the best tastes 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, Utah
- 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
- 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 30-60 seconds or just until 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.
- In a small bowl, sprinkle gelatin over cold water; let stand 1 minute. Meanwhile, in a large saucepan, combine peaches, sugar and lemon juice; bring to a boil. Mash peaches. Reduce heat; simmer, uncovered, 5 minutes. Add gelatin mixture; cook 1 minute longer, stirring until gelatin is completely dissolved. Cool 10 minutes.
- Pour into jars. Refrigerate, covered, up to 3 weeks. Yield: about 3-1/2 cups.
Originally published as Chunky Peach Spread in Taste of Home June/July 2003, p11
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