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Peach Preserves

To sterilize jars, submerge clean jars in boiling water for 10 minutes. Jars should remain in hot water until they are ready to be filled. For complete instructions, refer to the U.S. Department of Agriculture's canning guidelines. Our instructions are for conventional canning jars with screw-on rings; for instructions on using Weck jars, go to weckcanning.com and click on "canning safety."

  • servings: 6

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Ingredients

  • 5 pounds ripe peaches
  • 4 cups granulated sugar
  • 1/4 cup fresh lemon juice

Cook's Note

Sealed jars can be stored in a cool, dark place for up to 1 year.

Directions

  1. Step 1

    Bring a large pot of water to a boil. Fill a large bowl with ice water. Score an X in bottom of peaches with a paring knife. Place peaches in boiling water for 45 seconds, then immediately transfer to ice bath. Remove skins from peaches. Halve peaches, and remove pits. Cut each half into 6 to 8 slices.

  2. Step 2

    Bring peaches, sugar, and lemon juice to a simmer in a pot, and then transfer to a bowl. Cover with plastic wrap, and refrigerate overnight.

  3. Step 3

    Bring preserves to a simmer in a large saucepan, skimming foam from surface as necessary. Continue to cook for 15 minutes, stirring occasionally.

  4. Step 4

    To seal and process, fill hot, sterilized jars with hot preserves, leaving 1/4-inch space in each jar's neck. Wipe rims of jars with a clean, damp cloth, and cover tightly with sterilized lids and screw tops. Working in batches, transfer jars, using tongs or a jar clamp, to the rack of a large canning pot filled halfway with hot water, being sure to keep jars upright at all times. Add enough hot water to cover jars by 2 inches. (Jars should be spaced 1 inch apart, and should not touch sides of pot.) Cover, and bring to a boil. Process jars in gently boiling water for 5 minutes. Transfer to a wire rack, and let cool for 24 hours.

  5. Step 5

    Once jars have cooled, test the seal. Press on each lid. If lid pops back, it is not sealed; refrigerate immediately, and use within 1 month.

Source
Martha Stewart Weddings, Winter 2007

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Reviews (7)

  • Sadie04 30 Jul, 2010

    Was really yummy, but I used about a cup less sugar, I like mine to be a little more tart. Easy too!

  • evaball 8 Sep, 2008

    This preserve was so yummy and gave me good use of all the peaches growing in my backyard!

  • OneCanary 6 Sep, 2008

    Oops--sorry about that. I pressed "submit" too many times...

  • OneCanary 6 Sep, 2008

    Delicious! I was eating it with a spoon, it was so tasty. Before processing in the canner, I cooked it for 28 minutes (instead of 15) to get a nice thick (but not too thick) consistency.

  • OneCanary 6 Sep, 2008

    Delicious! I was eating it with a spoon, it was so tasty. Before processing in the canner, I cooked it for 28 minutes (instead of 15) to get a nice thick (but not too thick) consistency.

  • OneCanary 6 Sep, 2008

    Delicious! I was eating it with a spoon, it was so tasty. Before processing in the canner, I cooked it for 28 minutes (instead of 15) to get a nice thick (but not too thick) consistency.

  • OneCanary 6 Sep, 2008

    Delicious! I was eating it with a spoon, it was so tasty. Before processing in the canner, I cooked it for 28 minutes (instead of 15) to get a nice thick (but not too thick) consistency.