Easiest Way to Make Pressure Cooker Peach and Toasted Almond Preserves

Hello Everyone, I hope you’re in excellent health and happiness today. One factor that is inseparable in human living is eating. Of course, in add-on to concerning the taste, we must likewise attach importance to health. Eating good and healthy foods which can be beneficial to get the body so that the system is always in a fit state. To get those of you who still prefer to consume fast food, I suggest to stop and start cooking by yourself.

Pressure Cooker Peach and Toasted Almond Preserves

You certainly know that the food you consume daily has a great effect on your body health in addition to quality lifestyle. In fact, healthy food could come in a simple version and even form, at a low price in addition to easy to reach. Healthy food isn’t just focused on expensive organic ingredients that will are common in big supermarkets.

The rise of popular diet styles and even trends has caused a bit of confusion on so-called healthy foods. Actually this trend often distracts from typically the most critical basic nutritional principles. In truth, all you need to know is definitely the basic principles and content involving different sorts of foodstuffs and adjust them to the needs on the body.

Therefore healthy food is a food you cook yourself, you can choose the particular ingredients that are suitable for the health of your body. Cooking is an easy action, everyone can cook, no need to consider cooking courses for being an expert throughout cooking, just know the recipe plus try to practice it. Today we’re going to make something special, Pressure Cooker Peach and Toasted Almond Preserves. This is one of the best tested recipes, This time I will make this a little more unique than usual.

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Attention! ALLERGENSToasting the almonds is an important step that enhances the rich flavor of these preserves.

Ingredients of Pressure Cooker Peach and Toasted Almond Preserves

Ingredients

  • 6 fresh ripe peaches
  • 1 cup water
  • 1 package (8 oz.) dried apricots, diced
  • 1⁄2 cup toasted almonds
  • 1 1⁄4 cups orange juice
  • 1⁄4 cup lemon juice
  • 4 1⁄2 cups granulated sugar
  • 2 whole cloves
  • 1 cinnamon stick (3 inches)
  • 1⁄8 tsp. salt
  • 1 package (1 3⁄4 oz.) pectin powder

Steps To Make Pressure Cooker Peach and Toasted Almond Preserves

Directions

  • Use a skewer or toothpick to poke several holes in each of the peaches. Place the peaches in the pressure cooker and pour the water over them. Lock on the lid on the pressure cooker. Bring to high pressure and maintain for 3 minutes.
  • Quick-release the pressure and remove the lid. Use a slotted spoon to move the peaches to a large bowl of ice water or to a bowl under cold running water. Peel the peaches and then cut them into small pieces, discarding the pits.
  • Add the peaches, apricots, almonds, orange juice, lemon juice, sugar, cloves, cinnamon stick, and salt to water remaining in the pressure cooker. Stir to combine. Lock on the lid and bring to high pressure; maintain pressure for 2 minutes.
  • Remove the pressure cooker from the heat. Quick-release the pressure and remove the lid. Remove the cloves and cinnamon stick; discard. Stir the pectin into the fruit mixture. Return to the heat and bring to a rolling boil over medium-high heat, stirring constantly.
  • Skim off and discard any foam. Ladle into hot, sterilized glass containers or jars, leaving 1 inch of headspace. Seal the containers or jars. Cool and then refrigerate for up to 5 weeks or freeze for up to 8 months. (If you prefer, you can follow the instructions that came with your canning jars and process the preserves for shelf storage.)

What do you think ? It’s simple, isn’t it ? I’m sure everyone can make it home including you. Nothing at all is impossible if you want to try. Thank you for your time. Also, check out other interesting recipes on this particular website, Don’t forget to bookmark this particular page within your browser so you can easily access it faster later, make sure you promote it with your loved ones, pals, and colleagues. Thanks for listening, Joyful Cooking!

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