STRAWBERRY PEACH PRESERVES
with coriander, cinnamon and ginger. For breads/toast or as dessert topping!
Makes 6-1/2 cups
3 lbs. unsweetened froz. sliced peaches
1 lb. unsweetened froz. whole strawberries
1/2 c. light brown sugar
1 t. cinnamon
1 t. ground coriander
1 t. powdered ginger
1/4 t. sea salt
2 T. fresh lemon squeeze
3 T. water
2 T. arrowroot powder
Place frozen peaches and strawberries in large pot, over medium-low heat and cook till thawed, stirring occasionally.
Add brown sugar, cinnamon, coriander, ginger and salt. Stir well and cook, uncovered, for 15 minutes.
In small bowl combine lemon juice, water and arrowroot powder. Stir till dissolved, then add to fruit mixture, stirring till thickened.
Cook another 10 minutes over low heat. Remove from heat and cool to room temperature.
Pack in covered containers and refrigerate to use as a spread for breads and toast or spooned over desserts.
Notes: The arrowroot powder thickens the cooked fruit much like pectin – better actually, in my view. Please keep refrigerated when not in use.