(MS) — Jams add considerable flavor to morning staples like toast, scones and shortbread. The following recipe for “Darjeeling Peach Conserve” from Robert Wemischner and Diana Rosen’s “Cooking with Tea” (Periplus) is perfect for people who love the taste of peaches.
Darjeeling Peach Conserve
Yields about 11/2 quarts
2 teaspoons loose-leaf Darjeeling tea 16 ounces water 4 pounds fresh peaches, peeled, pitted and roughly chopped (see note) 2 pounds granulated white sugar 1/2 cup chopped crystallized ginger Steep 2 teaspoons of tea leaves for 3 minutes in 16 ounces of water heated to 180 F. Drain off liquor from the leaves. You should have 2 cups of brewed tea.
Place all the ingredients except the crystallized ginger into a heavy 3-quart saucepan. Bring to a boil, skimming fre- See Homemade Spread, Page 7B