Peaches, macerated in sugar and simmered for a long time, are finished with a touch of rosewater to make this preserve, carrying the floral aroma so loved on Saudi celebration tables. Its thick body and floral scent work equally well at breakfast or alongside desserts.
Cube the peeled peaches and toss them with the granulated sugar and lemon juice.
Cover the mixture and set it aside for 20 minutes; the peaches will start releasing their juice.
Transfer the mixture to a pan and bring to the boil; once boiling, lower the heat and simmer for 35 minutes, stirring occasionally, until thickened.
Stir the rosewater into the mixture off the heat, then spoon it into clean jars while hot.
Cover the peaches while they macerate in the sugar, or the surface will dry out. Add the rosewater after taking the pan off the heat, since boiling it away loses the aroma.
Gül suyu bulamadığım için yerine birkaç damla portakal çiçeği suyu kullandım, çiçeksi tat yine de güzel geldi ama şeftalinin kendi aromasını biraz daha bastırdı, bir dahaki sefere ikisini birlikte deneyeceğim.
35 dakika kaynattıktan sonra reçelim hâlâ akışkandı, tabak testinde yayılmaya devam etti; kısık ateşte 15 dakika daha bekletmem gerekti. 1 kilo şeftali için bu süre benim ocağımda yetersiz kaldı.
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