Stone Fruit Preserves
I have also used plums and nectarines in this recipe. So take your pick and getting to making your own preserves today.
Sugar and lemon juice combine with fruit pectin to thicken preserves as they cook. When the fruit is overly ripe and juicy, or you add a different type of fruit, the mixture may take longer to thicken to a syrup-like consistency. Simply continue to cook at high power at 1 minute intervals.
- 4 1/2 c
- peeled and diced peaches (about 2 1/2 lbs.)
- 1 1/2 c
- 3 Tbsp
- fresh lemon juice
- 1 pkg
- (1.75-oz) powdered fruit pectin