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Pure Peach Preserves

Source of Recipe


Anna Herman



List of Ingredients



• 7 pounds peaches, peeled and sliced (about 8 cups)
  
• 1½ cups sugar
  
• 2 tablespoons fresh lemon juice
  






Instructions



1. Toss the peaches with the sugar and 1 tablespoon of lemon juice in a large bowl for 1 to 2 hours, stirring twice.
   
   
2. Place a colander over a wide, heavy-bottomed, nonreactive pan, and drain the peach liquid. Keep the fruit aside and bring the liquid to a boil and cook until it is syrupy - it will be about 220 degrees. Add the reserved fruit and any remaining juice and cook over high heat until the peaches look glazed and golden in hue.
   
   
3. Ladle hot preserves into hot sterilized jars, wipe the rims clean with a damp towel, and seal with new lids and metal rings. Process in a hot-water bath for 10 minutes. Remove, cool, check seals, label, and store.
   
   Makes 5 to 6 cups.
   
   
   






Final Comments


Cooking the juices first and adding the fruit for minimal cooking make for a fresh-tasting, flavorful product. Use a wide, shallow, heavy-bottomed pan for the best results.