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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
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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