Jams add considerable flavor to morning staples like toast, scones and shortbread. The following recipe for “Darjeeling Peach Conserve” from Robert Wemischner and Diana Rosen’s “Cooking with Tea” (Periplus) is perfect for people who love the taste of peaches. Darjeeling Peach Conserve Yields about 11⁄2 quarts 2 teaspoons loose-leaf Darjeeling tea 16 ounces water 4 pounds fresh peaches, peeled, pitted and roughly chopped (see note) 2 pounds granulated white sugar 1/2 cup chopped crystallized ginger Steep 2 teaspoons of tea leaves for 3 minutes in 16 ounces of water heated to 180 F.
Drain off liquor from the leaves. You should have 2 cups of brewed tea. Place all the ingredients except the crystallized ginger into a heavy 3-quart saucepan.
Bring to a boil, skimming frequently during the first few minutes of cooking. Reduce heat and cook just until the mixture coats the spoon then flows off slowly, about 15 minutes. The sauce should have the appearance of a very thin syrup.
Add the crystallized ginger. Cook for about 15 minutes, stirring frequently. This mixture will not appear thick when hot, but does set some when cool.
It is not designed to be as firm as commercially-made jams. Note: If using canned peaches, drain well; if using frozen peaches, defrost thoroughly and drain well..