All this talk about marmalade has me thinking:
How could I can my own white peach puree while they're in season?
My thought is to wait until they get good and cheap, and follow a basic recipe to make peach puree with just fruit and sugar in it.
From here, I'm lost. Could I just pour hot puree into a canning jar, boil as I would for jam, let them cool, and put them away for winter?
I would love to have peach puree to use throughout the year for bellinis, but Perfect Puree from Napa is too expensive to order from Amazon. My local wine store has a French product that's readily available, but $7 for a small pack of just okay puree.