Peaches Archives - Page 2 of 2

Onion Peach Salsa

on May 19, 2018

Onion Peach Salsa

Prep time: 10 mins

Total time: 10 mins

Serves: 6 servings

This recipe is very similar to the salsa we have available in the market – try making it yourself and see if you can tell a difference! Make sure to pick up fresh peaches from the market to really harness that Jersey Fresh taste. [br][br][cap id=”attachment_9528″ align=”alignleft” width=”200″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/f61f69e6faaa01feed671ca27181bfac-200×300.jpg” width=”200″ height=”300″ class=” size-medium” title=”f61f69e6faaa01feed671ca27181bfac”][/url]Photo Credit: Pinterest.com[/cap]

Ingredients

1/2 cup chopped yellow onion
2 cups chopped fresh ripe peaches
3 tbsp chopped cilantro leaves
2 tbsp chopped jalapeno pepper
Salt
Fresh lime juice

Instructions

Combine ingredients in medium bowl, adding salt and lime juice to taste.
Cover and refrigerate until ready to serve.

Peach Butter

on April 5, 2018

Peach Butter

Prep time: 25 mins

Cook time: 9 hours

Total time: 9 hours 25 mins

Serves: 72 servings

Slather this on your morning toast, an english muffin or a corn muffin! The cinnamon and ground cloves add flavors that prevent the peach butter from being too sweet. [br][br][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/6124053540_fc9ce20fa0_b-300×225.jpg” width=”300″ height=”225″ class=”alignleft size-medium” title=”Peach butter and Lemon Curd – canned”][/url]

Ingredients

14 cups coarsely chopped peeled fresh peaches (approx. 5.5 lbs)
2-1/2 cups sugar
4-1/2 tsp lemon juice
1-1/2 tsp ground cinnamon
3/4 tsp ground cloves
1/2 cup quick-cooking tapioca

Instructions

In a 5-quart slow cooker, combine the peaches, sugar, lemon juice, cinnamon and cloves. Cover and cook on low until peaches are very soft, stirring occasionally (approx. 8-10 hours).
Stir in tapioca. Cook, uncovered, on high (approx. 1 hour).
Pour into jars or freezer containers; cool to room temperature, about 1 hour.
Cover and refrigerate up to 3 weeks or freeze up to 1 year.