It’s peach season, which means peach preserves! It’s easy, really. I taught myself how to put up preserves and jellies by following the instructions that are enclosed in a package of fruit pectin I purchased at my local grocery store. If I can do it, you can too.
I highly recommend the Ball Blue Book Guide to Preserving. It has all the information you need to get started, from equipment and supplies to preparation tips to recipes.
I followed their easy step-by-step recipe while making 2 batches of peach preserves this weekend – that’s more than a dozen jars of various sizes of pure, mouth-watering gold. I’ll walk you through the process today, without sharing exact amounts and measurements. You can find these details in whatever recipe you choose to use, but the process will be the same.
- First, gaze upon your beautiful, fresh peaches (1).
- Now you’ll need to peel your peaches. Place them into boiling water for 1 minute (2) and then place immediately into cold water (3).
- Cut the peach in half (4), slip the skins off the outside of the peach and take out the pit (5). If your peaches are ripe, the pit easily comes loose in Freestone peaches. Cling peaches may take a little more effort to take out the pit.
- Immediately place peach halves into a bowl of cool water (6) with splash of lemon juice or sprinkle of Fruit-Fresh or a similar product to prevent browning.
- Next you’ll need to slice and dice your peaches (check your recipe for exact amounts) and place them in a large pot (mine is an 8-quarts).
- Place on stove and stir in Fruit Pectin. I purchase my pectin at a nearby Amish market (1), but you can purchase individual boxes at your local grocery or discount store. On high heat, bring to a full boil.
- Stir in required amount of sugar all at once. Use exact amount (2). Altering this may prove disasterous!
- Bring to a full, rolling boil, stirring constantly (3). Once mixture is at a full, rolling boil that cannot be stirred down, Boil for 1 minute more.
- One jar at a time, pour hot peach mixture into hot prepared jars (4) to within a 1/4 inch of the top. I place my jars and lid pieces in the sink, pour boiling water over them and keep them hot until they are needed. You can read more about this HERE.
- Give the rim of the jar a quick wipe with a warm wet cloth and place lid flat on jar, twist down the ring and tighten.
Your final step will be to seal the jars in a Hot Water Bath. For our own personal use, I use the Inverted Method. If you are in need of supplies, this kit contains the canning equipment you need to complete this process.
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