Rose Peach Curd

Combine blended peach halves in a blender until they achieve a smooth consistency. Transfer the resulting mixture to a large bowl and incorporate sugar, eggs, egg yolks, lemon juice, and rose water until well combined.

Heat butter in the top of a double boiler over gently simmering water. Stir the peach mixture into melted butter and cook, stirring constantly, until the curd has thickened to your liking, typically within 5 to 10 minutes.

In the meantime, inspect canning jars for any visible cracks or signs of rust on the rings and discard any defective ones. Submerge the remaining jars in simmering water for at least 5 minutes to ensure they are properly sterilized. Clean new, unused lids and rings in warm soapy water.

Fill hot, sterilized jars with peach curd, leaving a small gap of about 1/4 inch between the top of the filling and the lid. Use a clean knife or thin spatula to remove any air bubbles that may be trapped inside the jars. Wipe the rims with a damp paper towel to remove any excess residue.

Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil, then carefully lower the jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch, ensuring they are fully submerged. Bring the water to a rolling boil, cover it, and process the jars for 10 minutes.

Once the jars have cooled, remove them from the stockpot and let them rest on a cloth-covered or wood surface, spaced several inches apart. Press the center of each lid with your finger to ensure it does not move up or down. Remove the rings for storage and store them in a cool, dark area.