strawberry - peach sherry preserves

How To Make strawberry - peach sherry preserves

• 1

  prepare jars and lids as you would for any canning job. (I use the rinse and dry cycle of my dishwasher for the jars (no soap)) and a saucepan of gently boiling water for the lids and rings.
• 2

  Start LARGE pot of water to boil for canning process and a pot of water to blanch the peaches in. Also prepare an ic bath for the peaches when removed from the blanching pan. Cut a shallow X in the bottom of each peach place in the boiling water about 45 seconds and remove to ice bath, this should make the skins easy to remove.
• 3

  peel and see the peaches, in a blender or food processor pulse until coarsly pureed.Wash and remove stems from strawberries and pulse until coarsly pureed.
• 4

  Transfer purees to a large heavy bottomed pot, add all ingredients EXCEPT pectin and bring to a boil stirring constantly, Add the pectin and return to a boil, boli hard for 1 minute remove from heat and skim any foam and remove and discard cinnamon and vanilla.
• 5

  Ladle into jars leaving 1/4" headroom and process in boiling water for 10 minutes.
• 6

  **I discovered I didn't have Vanilla Bean so I used extract and it was GOOD! ******DO NOT DOUBLE THE BATCH!! It won't reach a hard boil and won't thicken properly, I did this so I know, I had to split the batch into two pans and let it reach a hard boil and then put them in the jars. I was able to save my entire double batch but it was MESSYYYYYYY! I won't do that again!
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