Peaches are in season and what a better way to use them up than in Peach Preserves! Now I’m not expert at canning jams, jellies, and preserves like Beth from Aria Gardens, but I had a fun time in the kitchen trying this out.
This recipe came from a wonderful friend, Cara Lorenz. I love recipes that come from someone who mean something to me. Every time I open a jar, I will think of her and wish she could sit down with me to eat it!
PEACH PRESERVES
You will need:
- 8 cups sliced, peeled, pitted peaches — about 4 pounds
- 1 box SureJell
- 2 tablespoons lemon juice
- 7 cups sugar
Pit, peel, and chop your peaches. I chopped mine using my meat chopper and potato masher. You can just slice them small, but I wanted mine chopped and mashed a little more.
After your peaches are chopped or mashed, put them in a large pot. Add the SureJell and lemon juice. Bring to a boil, stirring gently. I had one batch burn on me, so be sure to stand there stirring and watch it. It doesn’t have much liquid yet, so just get it hot and bubbling.
Next add your sugar.
Stir it well and return it to boiling. Boil hard for one minute. Make sure you stir this constantly, too.
Remove from heat. Skim the foam off the top if needed. Pour your hot preserves into jars. I used 8-ounce jelly jars. Top with lids and caps.
Process in a water bath canner for 10 minutes.
Using 8-ounce jelly jars, I got one dozen from one recipe.
They look so yummy and I had made these with plans to sell them at our Annual School Sale. However, we will see if there are any left by then!
Linking to Growing Home and A Wise Woman Builds Her Home.
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