Jo Nell's Peach Preserves

This recipe for peach preserves is from Eleanor Bradshaw's article on making jams and preserves.
  • 8 cups ripe peaches, peeled, pitted and sliced (about 4 pounds)
  • 2 tablespoons fresh lemon juice
  • 3-ounce package of powdered pectin
  • 7 cups sugar
  • 1/4 teaspoon almond extract (optional)
Combine peaches, lemon juice and pectin in a large pot or Dutch oven. Bring to a rolling boil, stirring gently. Add sugar and return to rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim any foam. Stir in almond extract at this point, if desired.

Pour into hot jars, leaving 1/4-inch head space. Adjust caps, and process

Recipe editor

Note: Get the best peaches you can find at the peak of ripeness. Readers will enjoy Cheryl Hill-Burrier's article on canning and food dehydrating and John Raven's article on jams and jelly preserves.

Use peach preserves to make Peach-Glazed Ham.

Online Since 1997

Stay Connected
Follow us on Twitter
Our Facebook Fan Page
TexasCooking on Flickr

Message Boards
Recipe Exchange, Chat

Follow Me on Pinterest
Recipes Alphabetical

Holiday Recipes

Texas Wines & Wineries

Texas Restaurants

Order your
special groceries here!

Website: Texana
Our website devoted to Texas books, travel, people & culture

Save on Your
Favorite Coffee

Coffee For Less
5% off Coupon Code: CFLESS

Copyright , Mesquite Management, Inc. All rights reserved.