Homemade Peach Shrub Recipe

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Homemade shrub is one thing you’ll always find in my refrigerator, all year round. There are many methods and recipes for how to make shrubs (all great, I’m sure), but I share my preferred method in my cookbook, WECK Small-Batch Preserving.

Though shrub can be made in a matter of a few minutes by cooking fruit with sugar (or other sweetener of choice) and making a syrup, I prefer to make fresh fruit shrub, without applying heat. The cooked method is great for when you are in a pinch. But, cooking the fruit makes it taste completely different, giving it a cooked flavor. By macerating the fruit for 3-4 days, as I direct in my cookbook, the fruit syrup retains a fresh fruit flavor and ultimately tastes better.

My method of shrub making can be applied to any fruits or fruit and herb combinations. Some fruits make better and more flavorful shrubs than others, but I’ve never made one I wasn’t pleased with.

Peach Shrub

Yield: 2-3 cups finished shrub

1.5 cups peaches, pitted and chopped (fresh or frozen)

1.5 cups organic or non-GMO granulated sugar (or other sweetener, such as brown sugar, coconut sugar, or maple syrup)

1.5 cups organic apple cider vinegar (or other vinegar of choice)

Combine peaches and sugar in a quart canning jar, shake or stir to mix. Place canning lid on jar and screw ring on the jar tightly. Place the jar on a counter at room temperature (out of direct sunlight) and allow the mixture to macerate over 3-4 days, so that a thick and delicious syrup is made. Shake the jar vigorously at least once a day, or use a spoon to stir up the mixture.

After 3-4 days, when a syrup is made and the sugar is dissolved, use a fine mesh strainer to strain out the solids, reserving the syrup in a measuring cup. Once strained, measure the amount of syrup made and add in the same amount of vinegar (about 1-1.5 cups) and stir to mix well. Store in a clean airtight jar and refrigerate.

To serve, I mix about 2 ounces of shrub with 6 ounces of water (or carbonated water), and drink over ice. Shrubs can also be used as a zingy and unique cocktail mixer. And don’t toss those solids! They are great to mix with plain yogurt for a quick smoothie or poured into popsicle molds for an easy, homemade popsicle.

 

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Candied Jalapenos AKA Cowboy Candy RECIPE (Water Bath Canned or Refrigerated)

Sweet with spice, and everything nice. This condiment has it all. It is one of the most high-in-demand canned goods that I make (the other being pickled jalapeno slices). You can pop the candied jalapenos right into the refrigerator if you intend to gobble them up quickly, or water bath can them for shelf stability – I provide directions for both options below. I do not include this recipe in either of my cookbooks (Can It & Ferment It or WECK Small-Batch Preserving), so I’m sharing my version here.

I first made this recipe about 6 years ago and of course I cannot find the recipe I used anywhere. I have scanned all my preserving cookbooks and looked all over the internet, and the closest recipe I found to the original I made is written by Rebecca Lindamood. I tweaked her recipe quite a bit, so I am sharing the recipe with my adjustments incorporated. Enjoy!

Candied Jalapenos AKA Cowboy Candy

Yield: about 6-7 jelly jars (8 oz jars)

Ingredients:

16 cups sliced jalapenos (about 3 pounds whole jalapenos)

Syrup:

1.5 cups apple cider vinegar (organic)

4 cups organic or non-GMO sugar

1/2 tsp. ground turmeric powder

1/2 tsp. celery seed

1 tbsp. granulated garlic powder

Directions:

Wash jalapenos, remove stems (discard). Slice jalapeno peppers 1/4-1/8″ thick, and collect them in a large bowl. In a nonreactive pot, bring the syrup ingredients together and bring to a boil. Reduce heat to simmer and stir until all of the sugar has dissolved. Carefully add all jalapeno slices to the syrup, stir together, and turn heat back up to a boil. Boil for a minimum of 5 minutes. I prefer to “over-cook” my jalapenos until they begin to shrivel (this can take 15+ minutes). Determine length of cook time based upon your personal preference. I like the jalapenos shriveled a bit because I prefer the texture that way.

IF YOU HAVE EXPERIENCE WITH WATER BATH CANNING, FOLLOW THESE DIRECTIONS: Ladle the hot syrup and pepper slices into warm, prepared canning jars, leaving 1/4″ head space. I find it easiest to attempt to scoop mostly jalapeno slices into the jars (a slotted spoon can be useful here), and then go back and top off syrup where needed (that way you avoid a jar of syrup with few slices). Use a stainless steel butter knife or other clean tool to remove any air bubbles trapped within the peppers and the side of the jar. As the syrup settles, you may need to add in more syrup.

Wipe the rims of the jars with a dampened, clean, lint-free cloth or paper towel and again with a dry towel. Place the lid with sealing compound side down, in place over the rim of each jar and carefully twist the canning ring on the jar until it’s just-snug on the jar. Process in the boiling water bath for 10 minutes (15 minutes if using pint jars instead). Carefully remove the jars from the water bath with the canning tongs and place jars on a towel-lined surface for 12 hours without touching.

Store in the refrigerator after breaking the seal.

**If you do not have experience with canning, I fully explain the method in Can It & Ferment It. Or, you can skip the hot water bath canning step and fill jars with the jalapenos and syrup, cover with lid and ring and allow the jars to cool on a towel-lined surface. Once cooled, store in the refrigerator and eat within 2 months.

I serve this condiment with crackers and goat cheese. Though, these jalapenos are a good addition to just about anything you can dream up. 🙂

Feel free to message me with any questions.

 

 

 

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