There’s a produce stand not too far from where I live, on a farm-to-market road between Pittsburg, Texas, and Mount Pleasant.
It’s a huge, rugged, wooden structure that looks lifeless against a cold landscape.
All winter I watched it, boarded up, gray and deserted for the winter.
Not too long ago, it came to life.
The boards were taken down. The makeshift screens were replaced and freshened up. Most of all, the gray boards of the weathered wood became a backdrop for a rainbow explosion of color with fresh fruits and vegetables.
I love a good produce stand.
Up in East Texas, we pride ourselves on peach orchards, some of the best that don’t come out of the sunshine states.
Juicy and firm, sweet and tangy, our peaches are a summer staple of happiness.
I love to mix sweet and spicy, and these preserves are absolutely perfect.
Peaches and nectarines are on sale this week at Brookshire’s, so no matter where they come from, try this treat today.
Peach and Pepper Preserves
4 1/2 cups peaches, peeled and diced (about 2 1/2 lb)
1 jalapeño pepper, minced
1/2 red bell pepper, finely chopped
1 1/2 cups sugar
3 Tbsp fresh lime juice
1 (1.75 oz) pkg powdered fruit pectin
Stir together all ingredients in a 4-quart microwave-safe glass bowl.
Microwave on high 8 minutes (mixture will boil). Stir mixture, and microwave on high 8 to 10 minutes or until thickened. Cool mixture completely (about 2 hours). Serve immediately, or cover and chill preserves in an airtight container until ready to serve. Store in refrigerator for up to 3 weeks.
Nutritional Information: Calories Per Serving: 73, Calories from Fat: 1, Fat: 0.1 g, Cholesterol: 0 mg, Sodium: 3 mg, Potassium: 66 mg, Carbohydrates: 18 g, Fiber: 0.5 g, Sugar: 18 g, Protein: 0.3 g.
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