The challenge for week 4 was preserving with alcohol. This is something I had never thought of before, but it makes a lot of sense. You have to make sure to use at least 40 proof alcohol to be sure it will keep nasties from growing in your preserves.
Since I’m not a huge fan of brandy (unless it’s in my famous sangria) and I don’t drink vodka, I decided to use rum to preserve peaches and strawberries. Unfortunately, Captain Morgan is only 35 proof so I picked up a bottle of 40 proof golden rum.
To preserve fruit in booze:
- Clean and optionally peel your fruits
- Pack the fruit loosely in a quart-sized mason jar
- Add spices if desired
- Heat about 3 cups of alcohol with ¼ to ½ cup unrefined cane sugar and stir until the sugar is dissolved into the alcohol
- Pour the sweetened liquor over the fruit, cap and store
In one jar, I used just peaches with a little cinnamon and in the other jar I used peaches and strawberries with a dash of vanilla (since I didn’t have a vanilla bean and I wasn’t about to shell out $15 for one bean).
We’ll be waiting until winter to try out our fruits preserved in rum. What are your favorite fruits to preserve in alcohol?