Makes about 2 cups
These preserves make the most of summer stone fruit. With such ripe, sweet fruit, not much sweetener is needed. I love the depth of flavor that maple syrup imparts.
2 cups ripe white peaches, pitted and chopped
1 cup ripe sweet red plums, pitted and chopped
1/2 cup maple syrup
1/2 tsp. salt
8 cardamom pods
- To a heavy medium-sized saucepan, add all of the ingredients. Bring to a boil over high heat, then immediately lower the heat to medium. Simmer until the preserves thicken enough to coat the back of a spoon, about 30 minutes. Once the preserves have cooled down, pick out and discard the cardamom pods. Ladle into a 2-cup jam jar, and chill.