Sunday, 25 March 2012

local food: black beauties.

Do you notice that each year the Black Beauty peaches (often called black boy) are a bit of a surprise at the end of a long Summer and the end of the peach growing season.
Such a tasty and pretty surprise.
They are dropping all over the Harbour Basin right now. Make sure you have the patience to wait long enough so they are perfect for eating. A ripe Black Beauty peach is fairly unbeatable - don't rush it.

If you have come upon a tree dripping with fruit, then you are likely to have quite a few slightly bruised  fruit to take care of too. 
Apart from stewing them and popping them in the freezer for crumbles and pies during the colder months of Winter, here is my favourite jam to make with the the wee beauties.
Just half or double the recipe depending on how much you are dealing with.

Black Beauty and Cinnamon Jam

1.5 kg peaches
800 gms sugar
1 cup water
Sterilise jars in a oven set at 100oc for half an hour.
Stone fruit and weigh. Put in a saucepan with water and simmer until fruit is pulpy. Add sugar and cinnamon and bring to the boil. Boil for about 20 minutes, enough time to reduce a little. I always add fresh lemon juice near the end to my jam to help it set.
Put in jars and listen for the pop of the lids.

Posted by Jacinda, also occasionally writing over at

1 comment:

  1. Thanks Jacinda, we have heaps of black beauty peaches and this is just what I've been looking for! Great tea towel too :)