Home Made Peach Preserves

Homemade Jelly -Home page

 

Canning jars - lids and Bands

 This is a very simple Recipe, nobody should be able to mess it up - not even you.

12 lb. sliced ripe peaches {Not over ripe}
5 lb. sugar
1 pt. vinegar
 

Take peach seed out, but leave peelings on.  Cut in slices.

Place in pan, add sugar  and vinegar. Cook until tender.  Pack in jars and seal.
 

Peach Pie Filling

12 large Peaches
1 cup + 2 tbsp. lemon juice

5 cups sugar
3-3/4 cups water
2 tsp. cinnamon
3/4 tsp. cloves
1 tsp. nutmeg
 

Peel, pit, and slice peaches.

Place peach slices in water containing ascorbic acid, until all peaches are sliced.

This will prevent browning of the fruit which can occur rather rapidly

 

Combine lemon juice, water, sugar, cinnamon, cloves, and nutmeg in a large saucepan.

 

Stir and cook over medium heat until mixture boils. Drain peaches and add to syrup mixture. Cook for 3 minutes.

 

Pour into hot jars, release air bubbles, clean jar rims, and seal.

 

Process quart jars in a boiling water bath canner^[1] for 30 minutes. Makes 5 quarts

 

 

*To loosen skin, dip peaches in boiling water  for 30 seconds, then submerge in cold water. The peaches will now peel easily

 

[1] See : Boiling Water Bath Canning - Virginia Cooperative Extension