What’s the best way to start the week? If you’re Taylor Swift and model Karlie Kloss, looks like the answer is a girls’ meal at N.YC. brunch staple Sarabeth’s.
The besties hit the Tribeca restaurant on Monday before spending a day in the city — and we’re not surprised Swift picked a spot known for its baked goods (and mouth-watering jams). Last week, the singer made an apple pie with pals Emma Stone and Lena Dunham; last month, she baked a pavlova with Barefoot Contessa Ina Garten.
We wonder if the jam at Sarabeth’s will serve as inspiration for any upcoming kitchen adventures. Taylor, if you want a recipe, we snagged it for you below, adapted from cookbook Sarabeth’s Bakery: From My Hands to Yours.
Either way, we’ll be whipping up a batch of this strawberry-peach spread to enjoy at our next girls’ brunch.
Strawberry-Peach Preserves from Sarabeth’s Bakery
Makes 10 half-pints
4 pounds ripe peaches
7 cups granulated sugar, divided
8 cups fresh strawberries, rinsed, hulled, and quartered lengthwise
½ cup fresh lemon juice
1. Bring a large pot of water to a boil over high heat. In batches, add the peaches to the water and boil until the skins loosen, 30 to 60 seconds. Using a large skimmer or a slotted spoon, transfer the peaches to a large bowl filled with an ice bath. Peel and pit the peaches, and cut into 1-inch pieces.
2. Mix the peaches with 3½ cups of the sugar in a nonreactive large saucepan. Cook over medium-low
heat, stirring occasionally, until the peaches soften and release their juices, and the sugar dissolves, 5 to 10 minutes.
3. Stir in the strawberries, the remaining 3½ cups sugar, and the lemon juice. Increase the heat to medium-high and bring to a boil, stirring often. reduce the heat to medium-low to maintain a steady simmer. cook, skimming and stirring often, until the liquid is thick and syrupy and the peaches are soft and chunky, about 40 minutes.
4. Following the instructions in “A Lesson on Jams and Preserves” (see below), fill the jars. Attach the lids. Process the jars for 10 minutes. Place a kitchen towel on the work surface. Remove the rack with the jars from the pot. Using tongs, transfer the jars to the towel and cool completely.
A Lesson on Jams and Preserves: The Process of Preserving
Fill the canning pot at least half-full with water, cover, and bring to a boil over high heat. (Allow about 30 minutes or more for this procedure, as you are using a large quantity of water.) Bring a kettle of water to a boil just in case you need to add more water to the canning pot. Wash the jars, lids, and bands in hot soapy water, and rinse well. Dry the bands. If you wish, use a dishwasher. Jars that are piping hot and fresh out of the dishwasher don’t need sterilizing in a hot-water bath. Do not put the lids in the dishwasher.
Cook the fruit and sugar as directed in each recipe, stirring occasionally to avoid scorching. Use a large metal spoon to skim off the foam.
While the fruit is cooking, sterilize the jars: use canning tongs to immerse the jars in the boiling water. Add boiling water if needed to cover the jars by 1 inch. Place the lids in a saucepan and cover with hot tap water and bring to a simmer. Turn off the heat and let sit in the hot water until ready to use. The hot water softens the seal on the lip of the lid, creating a tighter seal.
Using the canning tongs, carefully remove the jars from the water. Invert the jars to remove any water and place right side up on a clean kitchen towel to drain. Spoon the hot fruit into the jars, leaving a ¼-inch gap from the top. (A canning funnel is very useful.) Wipe any spills from the edge of the jar with a hot, wet towel. Using a dinner knife, adjust the fruit in the jar to allow any air pockets to escape. Attach the hot, wet lids and bands, but do not screw on tightly—just twist the bands until you feel resistance.
Place the jars in the canning rack and lower into the water in the canning pot. If necessary, add enough boiling water to cover the jars by 1 inch. Return to a boil and process for 10 minutes at a slow boil. Low-acid fruits (apples and pears) should be processed for 20 minutes. Carefully follow the processing times given in each recipe.
Place a clean, thick kitchen towel on the work surface. Remove the rack with the jars from the pot. Using the tongs, transfer each jar to the towel and let cool completely, undisturbed, for at least 12 hours. You will know the jars are properly sealed if the lids are slightly concave in the centers. Also, when the lids are pressed in the centers, they should not make a clicking sound. If necessary, re-process or refrigerate them and serve within four weeks. Before storing, give the rings another turn to be sure they are tight. Hot-packed jars can be stored at room temperature for about one year. Once they are open, be sure to refrigerate them.
When serving, never place unclean spoons or butter knives back into the jar. This will create bacteria and your beautiful preserves will spoil.
Adapted from Sarabeth’s Bakery (Sarabeth Levine, Rizzoli New York 2010. For full instructions, please see the book.