Jo Nell's Peach Preserves
This recipe for peach preserves is from Eleanor Bradshaw's article on making jams and preserves.
Pour into hot jars, leaving 1/4-inch head space. Adjust caps, and process
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.
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