PEACH ROSEMARY LEMONADE CORDIAL

Juicy peaches, local lemons, rosemary from the garden … this is summer in a jar! Enjoy this fruity cordial mixed with water, sparkling water, wine, lemonade, or ginger ale - or make a batch of fruit punch or iced tea with extra fruit slices added, to share with others.

    

Ingredients for  PEACH ROSEMARY LEMONADE CORDIAL
	Yield: around 14 cups
Peaches, Fresh or Frozen (Thawed)	1kg (2 1/4 pounds)
Lemon Juice (Fresh or Bottled)	4 cups
White Sugar	3 – 6 cups
Rosemary, Fresh	1 sprig (small or large piece, as desired)

 

METHOD:

1.  Clean jars (or bottles) and equipment by washing in hot soapy water and rinsing well before use.

2.  If using fresh peaches: rinse fruit in water and drain gently. Discard stalks and damaged fruit (spoilt fruit will affect the flavour, reduce storage period and increase risk of spoilage). Halve peaches and remove stones. Dice fruit.

Peaches can be peeled if you prefer but we recommend leaving skin on for the lovely colour it creates.

    If using frozen peaches: place frozen fruit into pot/steamer for juicing immediately to reduce oxidising (browning).

3.  Juice peaches via steam juicing, OR electric juicer OR by placing the diced peaches into a pan, covering with water and simmering (covered) for 15-20 minutes until the peaches are very soft. Then drain the juice (or puree then strain) to remove some/all of the pulp. Collect the peach juice underneath.

Tip: using peach juice (instead of pureed peaches) makes a smoother, pulp-free peach cordial, so taking the time to juice them properly ensures your cordial isn’t pulpy.

4.  Prepare jars/bottles (if they require pre-heating, i.e. twist top jars) in a pot lined with a cloth. Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill. 

5.  Place lids into a heatproof bowl. Cover with boiling water. Remove the lids from the water when you are ready to place them onto the jars to seal.  

6.  Measure 4 cups of peach juice, the lemon juice and 3 cups of sugar into a large pan and whisk well. Heat on medium and whisk occasionally while the sugar dissolves, but don’t allow the mixture to boil. Add the fresh rosemary into the pan to infuse. Add remaining sugar in 1/2 cup amounts until sweetened to your liking (remember it will be diluted when served, so we suggest tasting a tablespoon of cordial added to a glass of water – or quantity as desired – to check the sweetness and flavour before bottling the cordial). When you are happy with the flavour, return the cordial to a boil (88°C/190°F) then turn the heat off and discard rosemary and foam (if any foam has appeared).

7.  Remove empty jars/bottles from the hot water and place onto a heatproof surface i.e. tea towel. Pour the hot peach rosemary lemonade cordial into the hot jars/bottles, filling to 0.5cm (1/4 inch) from the rim. TIP: use a jug and jar funnel to fill jars.

8.  Wipe jar rims with a clean, damp cloth to remove any cordial residue.

9.  Remove lids from bowl of hot water and seal jars/bottles i.e. twist to secure “fingertiptight”.

10.  Return jars/bottles of cordial into the pot of boiling water and boil for the processing time stated below. Start the timer once the water comes back to a full boil.

11.  Turn off the heat source once the time is up. Remove jars from hot water after 5 more minutes. Cool jars overnight on a heatproof surface i.e. wooden board or towel. Do not adjust lids during this time.

12.  The next day, check jars have sealed before labelling and dating clearly.

13.  Store jars of peach rosemary lemonade cordial in a cool, dark and dry place (i.e. pantry) for up to 12 months. Jar lids should remain tightly sealed during storage, and not flex up or down when pressed (which indicates jar seal failure, do not consume).

14.  Refrigerate jars upon opening and consume contents within 6-8 weeks.

   

NOTES:

o  Yellow or white peaches can be used in this recipe – we prefer yellow for the flavour;

o  You can use 100% fruit puree for the cordial, or strain to remove any pulp – the pulp makes excellent fruit leathers in the dehydrator, or stewed fruit/cobbler, or simply served with yoghurt or custard!

o  Leave the rosemary out, adding a fresh rosemary sprig into each glass when serving.

 

Processing Time for  PEACH ROSEMARY LEMONADE CORDIAL  in a Boiling Water Canner
	Jar Size	Altitude ≤ 1,000 feet	Altitude 1,001 - 3,000 feet	Altitude 3,001 - 6,000 feet	Altitude ≥ 6,000 feet
Hot Pack	≤ 1 Litre (quarts)	15 minutes	15 minutes	15 minutes	20 minutes

             

Author: Megan Radaich          

Image Credit: Megan Radaich          

Publication: www.foodpreserving.org

LEMON CURD (BOTTLED/CANNED)

Lemon curd is a thick, smooth, sweet and tart flavoured spread used to fill cakes, pastries, scones and more. Made with free range eggs, lemons and sugar, this English-style preserve is actually very simple to prepare and can be bottled for the pantry to keep for several months (or frozen for longer storage). Enjoy!

Ingredients for  LEMON CURD (BOTTLED/CANNED)
	Yield: 3-4 cups	Yield: 6-8 cups
Castor Sugar (Superfine Sugar)	2 1/2 cups	5 cups
Lemon Zest, Fresh (optional)	1/2 cup	1 cup
Eggs, Large	4	8
Egg Yolks, Large	7	14
Bottled Lemon Juice	1 cup	2 cups
Unsalted Butter, chilled, diced	3/4 cup (170g)	1 1/2 cups (340g)

   

METHOD:

1.  Wash jars in hot soapy water. Pre-heat the clean jars by covering them in water and boiling for 10 minutes in a large pot - or use your dishwasher rinse cycle.

2.  Zest lemons and measure lemon zest (if using) into a bowl. Add the castor sugar and stir well. Set aside for 20-30 minutes.

3.  Separate egg yolks and egg whites as per ingredient chart – store leftover egg whites in the refrigerator or freeze in airtight containers.

4.  Cut butter into small cubes.

5.  Warm the lids in a bowl of boiled water, removing them when you are ready to place them onto the jars to seal.

6.  Fill bottom tier of double boiler with water and put onto the cooktop. Preheat water in double boiler to a gentle boil.

7.  Top tier of double boiler (off heat): measure whole eggs and egg yolks into the top tier. Whisk until combined. Slowly add the sugar/lemon zest mixture to the egg mixture, whisking continuously until smooth. Add the lemon juice and whisk well. Add the cubed butter and stir.

8.  Place top tier of double boiler onto the bottom tier (on heat). Stir continuously (gently) until the curd reaches 76°C (170°F). Remove from heat.

9.  On a heatproof surface, stir lemon curd gently for 4-5 minutes until curd has thickened slightly.

10.  Place a sieve over a heatproof bowl (or jug). Strain lemon curd through the sieve to remove zest. Discard zest.

11.  Pour hot lemon curd into the hot jars, to 1cm (1/2 inch) from the rim of the jars. Remove air bubbles and add curd if required to correct the headspace. Wipe jar rims and seal. 

12.  Submerge jars in a pot of boiling water as per the chart below, starting your timer when the water returns to a full boil. When the time is up, turn the heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.

9.  12-24 hours later: check jars have sealed before wiping down jars, labelling and storing in a cool, dry and dark place for up to 4 months. When opened, refrigerate jar of lemon curd and consume within 3 weeks.

 

Processing Time for  LEMON CURD (BOTTLED/CANNED)  in a Boiling Water Canner
	Jar Size	Altitude ≤ 1,000 feet	Altitude 1,001 - 3,000 feet	Altitude 3,001 - 6,000 feet	Altitude ≥ 6,000 feet
Hot Pack	≤ 250ml (half-pints)	15 minutes	20 minutes		25 minutes

 

FLAVOUR IDEAS:
o  Lime curd: replace lemon juice with lime juice and replace lemon zest with half the quantity of lime zest instead; 

o  No other citrus, fruit or other ingredients can be used in this recipe for pantry storage (if changing the ingredients, the curd must be refrigerated or frozen).

 

SERVING IDEAS:
o  Biscuits;

o  Cake filling;

o  Cheesecake;

o  Cookies;

o  Dip;

o  Ice-cream;

o  Lemon meringue pie;

o  Macarons;

o  Marshmallows;

o  Mousse;

o  Pancakes;

o  Parfait;

o  Pavlova;

o  Scones;

o  Tart;

o  Toast;

o  Waffles;

o  Yoghurt.

 

NOTES:

o  Do not use fresh lemon juice in this recipe: bottled lemon juice is required to ensure safe pantry storage (if using fresh lemon juice, refrigerate or freeze curd);

o  Don’t have a double boiler? Use a large metal mixing bowl that sits over your water pot, or a smaller pot sitting inside the larger pot (handles should keep the small pot resting on top, without slipping the curd put down into the water);

o  Lemon curd can also be frozen in freeze safe containers for up to 12 months.

o  Extended storage in the pantry may lead to separation and oxidisation (discolouring) – discard jar contents if this occurs;

o  Enjoy our lemon curd label printable below: save and print for non-commercial use.

 

Author: Megan Radaich        

Image credit: Megan Radaich        

Publication: www.foodpreserving.org