Peach Preserves

Joey Urey

By
@paljoey

I don't recall where I got this or who JoNell is but it makes wonderful preseres (Lots of peach meat)

Get the best peaches you can find at the peak of ripeness. IGet the best peaches you can find at the peak of ripeness. I prefer waiting for the free-stones


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Rating:
★★★★★ 1 vote
Comments:
Serves:
6 - 12 oz jars
Prep:
30 Min
Cook:
20 Min

Ingredients

8 c
peaches, peeled, pitted and sliced (about 4 pounds)
2 Tbsp
fresh lemon juice
1 pkg
3 oz. package of powdered pectin
7 c
sugar
1/4 tsp
almond extract (optional)

Step-By-Step

1Combine 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.
2Pour into hot jars, leaving ΒΌ" head space.
3Adjust caps, and process 10 minutes in boiling water bath. OR I USE THE 5 MINUTE INVERSION METHOD

About this Recipe

Course/Dish: Jams & Jellies