About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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Comments

  1. MaxS says

    5 stars
    Do you have any experience freezing this? I’d love to enjoy some during the winter when fresh peaches are not available.

  2. Deanna says

    Hi Tori, I am blessed right now with an abundance of apricots. What do you think of me substituting apricots for the peaches?

  3. Greg says

    Your husband must be the happiest guy in the world.

    I love your site, and I recommend it to everyone of good taste that I know. (Both of them.)

  4. Anamaria says

    5 stars
    Wow! I’ve just come across your website and it’s the best I’ve seen! The historical information is great and you make the recipes so easy to follow with beautiful pictures. I’m going to make falafel right away, and the peach preserve, and and and:-)
    Thanks for posting all of these wonderful culinary treats.

  5. Miriam gold says

    Can I leave the peaches at the pre food mill stage? I don t mind if there are some pieces in the preserve. After 30 min. of cooking everything will be soft in any case. Do I have to increase the cooking time if I don’t want to run it through the mill?
    Love your web site. Discovered it today through Zabar’s

    • Tori Avey says

      Hi Miriam, welcome! If you don’t mind the fruit chunks/skin pieces then it should be fine. You can cook it down a bit more and use a potato masher if you like to smooth it out a bit until your desired consistency is reached. Enjoy!

  6. bswnyca says

    4 stars
    letting the mix macerate and have not yet added the cinnamon or salt. saffron tastes a little overpowering. will that change when cooked? Open to suggestions. will hold off cooking it till tomorrow. thanks

    • Tori Avey says

      It won’t taste nearly the same after it’s cooked. There is a distinct saffron flavor to the preserves, but I don’t find it overpowering. Try cooking it and see what you think.

  7. Denise says

    5 stars
    Hi Tori! I have made this recipe and it is DIVINE!!! I bought the cookbook Preservation Kitchen when it came out in 2012 and have thoroughly enjoyed the delicious and unique recipes! The photography is amazing. I enjoy this jam with Brie for dessert. Although a spoonful always manages to reach my mouth as soon as it’s opened!

  8. Stephanie says

    Oh my goodness! I am going to have to try this. I make strawberry freezer jam, but that’s about all the fruit stuff I make. Can’t wait to try this. I have never tried saffron, but after seeing your saffron potato recipe, I picked some up at the store. I think this will be my first experiment with saffron. I love how you described it in a previous post, as that would have been my question as well.

  9. Linda Clark says

    Thanks for sharing this ! I went to the farmers market yesterday and bought the peaches! Making it this weekend, and going to try adding some Ginger to it.

  10. Gina Block says

    Hurt Me! I am going to the Stonewall TX Peach JAMboree next weekend 6/20-21/2014, and I’ve been wanting to find a good recipe for canning the peaches – this one just might do the trick! I’m excited about the JAMboree – included in the fun will be Throwing Washers, the Peach Pit Spit, and during rodeo intermission that evening, a wild cow milking demonstration! I kid you not, you can’t make this stuff up! Incidentally, the washer throwing is kiind of like horseshoes except the washer is aimed into a hole like golfing. Hey, if man had to go all the way to the moon just to find another place to drive a car, why should we be surprised that they came up with THIS?

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