Chunky Cherry Peach Preserves Recipes

Steps:

• Fill a large saucepan two-thirds full with water; bring to a boil. Cut a shallow "X" on the bottom of each peach. Using tongs, place peaches, a few at a time, in boiling water 30-60 seconds or just until skin at the "X" begins to loosen. Remove peaches and immediately drop into ice water. Pull off skins with tip of a knife; discard skins. Chop peaches., In a small bowl, sprinkle gelatin over cold water; let stand 1 minute. Meanwhile, in a large saucepan, combine peaches, sugar and lemon juice; bring to a boil. Mash peaches. Reduce heat; simmer, uncovered, 5 minutes. Add gelatin mixture; cook 1 minute longer, stirring until gelatin is completely dissolved. Cool 10 minutes., Pour into jars. Refrigerate, covered, up to 3 weeks.

Steps:

• 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 (my family likes a few bits of peach left) .
• Pour peaches into a bowl, and then measure 6 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.
• 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.

Steps:

• Working in batches, pulse peaches in a food processor until chunky. Transfer to a small saucepan, and add sugar, lemon juice, and 1/2 teaspoon salt. Bring to a boil, stirring frequently. Boil, continuing to stir, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a spoon when lifted, about 12 minutes. Let cool. Refrigerate until completely cooled.

Steps:

• Directions:.
• Cut an X in the rounded end of each peach. Bring a saucepan full of water to a boil over high heat. Have ready a bowl of ice water. Add peaches a few at a time to the boiling water and blanch 30 seconds, then transfer to the ice water to stop the cooking. When cool, lift out and peel. The skin should peel back easily from the X.
• Cut peaches into wedges about 1/2 inch thick, then cut each wedge in half crosswise. Transfer to a large bowl, add sugar and lemon juice and stir well. Let stand several hours or overnight, stirring two or three times, until sugar dissolves and mixture no longer tastes grainy.
• Transfer to a large pot, bring to a simmer over moderately high heat and simmer, skimming any white foam that collects on the surface, until peaches are tender and syrup thickens slightly, 25 to 30 minutes. Transfer to a large bowl, cover and let rest overnight to "plump" the fruit again.
• Drain the fruit in a sieve set over a bowl. Taste the syrup and add more lemon juice if it seems too sweet. Return the syrup to a pot and cook over moderately high heat until it reaches 220F 105C). Or test for jamlike consistency by spooning a little onto a chilled saucer, then returning the saucer to the freezer for a couple of minutes to cool the syrup quickly. It should firm to a soft jelly consistency.
• Return the peaches and any collected juices to the pot and cook a couple of minutes more, until mixture returns to 220 F (105 C). It will seem thin.
• Remove from heat and let stand 5 minutes, then spoon into clean, hot jars to within 1/2 inch from the top. Wipe rim clean with a towel dipped in hot water. Place lids and rings on jars and seal tightly.
• Cool and refrigerate for up to 3 months. Or, for longer storage, place just-filled jars in boiling water to cover by 1 inch and boil 15 minutes for half-pint jars, 20 minutes for pint jars.
• Transfer with tongs to a rack to cool; lids should form a seal. Sealed jars may be stored in a pantry for up to a year.