These preserves contain no pectin. The fruit flavor is a bit more caramelized and ‘cooked’ vs. preserves cooked quickly with pectin.
INGREDIENTS:
5 pounds ripe peaches, chopped
4 cups sugar
1/4 cup fresh lemon juice
METHOD:
Bring a large pot of water to a boil. Fill a large bowl with ice water. Cut an X in the bottom of the peaches with a paring knife. Add peaches a few at a time to the boiling water and blanch for 30 – 45 seconds (depending on ripeness), then remove and transfer peaches immediately to the ice water to stop the cooking. When cool, lift out and peel. The skin should peel back easily from the X.
In a large pot, bring peaches, sugar, and lemon juice to a simmer and then transfer to a bowl. Cover with plastic wrap, and refrigerate overnight.
When ready to finish the preserves the following day, sterilize the jars. Either run the jars through a sanitizing cycle in your dishwasher or submerge clean jars in boiling water for 10 minutes. Jars should remain in hot water until they are ready to be filled.
Bring the fruit mixture to a simmer in a large saucepan, skimming foam from the surface as necessary. Continue to cook for 15 minutes, stirring occasionally.
To seal and process, fill hot, sterilized jars with hot preserves, leaving 1/4-inch space from the rim of the jar. Using a clean, damp cloth, wipe the rims of jars and cover them tightly with sterilized lids and screw bands.
Transfer jars to the rack of a large canning pot filled slightly more than halfway with boiling 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 the sides of the pot.) Cover the pot and bring it to a boil. Process jars in gently boiling water for 15 minutes. Remove jars from the canner using jar tongs and transfer them to a wire rack, and let cool for 24 hours.
Once the jars have cooled, test the seal. Press on each lid. If the lid pops back, it is not sealed; refrigerate immediately, and use it within 1 month. Sealed jars can be stored in a cool, dark place for up to 1 year.
