Peach Preserves

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Ingredients
 
9 fresh peaches, pitted and chopped
5 1/2 cups white sugar
1 (2 ounce) package dry pectin
 
Directions
 
  1. Ready your canner and tea kettle with water to boil
  2. Put your clean canning jars in the oven @ 200 for at least 10 minutes.  
  3. Crush 1 cup chopped peaches in the bottom of a large saucepan. Add remaining peaches, and set pan over medium-low heat. Bring to a low boil, and cook for about 20 minutes or until peaches become liquid. 
  4. Pour peaches into a bowl, and then measure 4 cups back into the pan. Add sugar, and bring to a boil over medium heat. Gradually stir in dry pectin, and boil for 1 minute.
  5. In sep
  6. Remove from heat after 1 minute, and transfer to sterilized jars. Process in hot water bath canner for 10 minutes. Let cool, and place on shelf.
 
Footnotes
 
  • When making preserves and jams, select slightly underipe, firm fruit 
  • The faster you cook the jam the brighter the color will be.
  • To remove the skin – Bring water to a boil. Put peaches in the boiling water for just 1 minute or under. Take them out with a slotted spoon and place them in cold water. Peel and slice peaches.
 

 

 

 

 


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