Peach Preserves Recipe 455

Steps:

• Combine peaches, lemon juice and pectin in a large pot or Dutch oven. Bring to a rolling boil, stirring gently. Add sugar and return to rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim any foam. Add almond extract at this point, if desired, and mix.
• Pour into hot jars, leaving ¼" head space.
• Adjust caps, and process 10 minutes in boiling water bath. OR I USE THE 5 MINUTE INVERSION METHOD

Steps:

• Bring a large pot of water to a boil; add peaches. Cook until peach skin begins to split, 1 to 2 minutes. Drain and allow to cool slightly. Peel, pit, and quarter peaches and transfer to a large pot. Mash peaches with a potato masher and stir in sugar, cinnamon, and cloves.
• Cook and stir on low heat until desired consistency, 1 to 1 1/2 hours.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack peach preserves into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and cool. Once cool, press the top of each lid, ensuring that the seal is tight (lid does not move up or down at all).

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:

• Slice, peel, ripe hard peaches (about 10 large).
• Combine fruit and sugar; let stand about 12 to 18 hours (overnight is better) in a cool place.
• Sterilize canning jars.
• Bring fruit and sugar mixture slowly to bowling, stirring frequently. Boil gently until fruit become CLEAR and syrup thick, about 40 minutes.
• As mixture thickens, stir frequently to prevent sticking.
• Skim (if necessary).
• Pour hot preserves into jars, leaving 1/4-inch head space.
• Wipe jar rims and adjust lids.
• Process 5 minutes in a boiling water bath.
• Makes about 7 half-pints jars.

Steps:

• In large stockpot combine the peaches with the lemon juice and 2 cups of the sugar.
• Cover and let stand for 1 hour.
• When starting to cook peaches prepare water bath canner and sterilize jars by boiling for 10 minutes.
• Leave jars in hot water covered until ready to use.
• Add lids to a small saucepan and pour boiling water over (do not boil lids) and leave in hot water until ready to use.
• Add remaining sugar, cinnamon and butter and heat uncovered over medium heat stirring often until sugar is dissolved.
• Bring to a simmer and simmer for 5 minutes, stirring frequently.
• Increase heat to high, add pectin and bring to a full rolling boil (continues to boil while stirring).
• Boil for 1 minute then remove from heat and skim off excess foam.
• Add almond extract and let mixture cool for 5 minutes, stirring frequently.
• Ladle into sterilized jars leaving 1/4" headspace.
• Wipe rims clean and place seals on jars.
• Screw on bands just to finger tight.
• Place jars in water bath canner making sure you have 1-2 inches of water covering tops of jars.
• Cover, bring to a boil and boil for 10 minutes. (adjust for high altitude, if necessary).
• Turn off fire, remove lid and let sit for 5 minutes.
• Remove and let sit undisturbed until sealed and cooled.
• Check to make sure lids have sealed and store in cool dry area.