This recipe for peach preserves is from Eleanor Bradshaw's article on making jams and preserves.
- 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.
Ready in: 2 Hrs