Georgia Peach Preserves
As we move into fall, there are still some wonderful summer fruits that are lingering out there like the Georgia peach. One way to savor the peachy goodness all year round is to make Peach Preserves. It’s great for putting on toast, biscuits, English muffins, stirring in yogurt or giving as a gift year round.
Yield: 6 cups
INGREDIENTS
5 lbs ripe peaches, preferably Georgia
4 cups granulated sugar
¼ cup fresh lemon juice
PREPARATION
Bring a large pot of water to a boil. Fill a large bowl with ice water. Score an X in bottom of peaches with a paring knife. Place the peaches in boiling water for about 45 seconds and then immediately transfer to the ice bath to stop the cooking. Remove skins from peaches. Halve peaches and remove pits. Cut each peach half into 6-8 slices.
Bring the peaches, sugar and lemon juice to a simmer in a pot and then transfer to a bowl. Cover with plastic wrap and refrigerate overnight. Remove from refrigerator and place preserves in a large saucepan and bring to a simmer, skimming foam from the surface as necessary. Continue to cook for approximately 15-20 minutes, stirring occasionally.
To seal and process, fill hot, sterilized jars with hot preserves, leaving ¼ inch space in each jar’s neck. Wipe rims of jars with a clean, damp cloth, and cover tightly with sterilized lids and screw tops. Working in batches, transfer jars, using tongs or a jar clamp, to the rack of a large canning pot filled halfway with hot 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 sides of pot.) Cover, and bring to a boil. Process jars in gently boiling water for 5 minutes. Transfer to a wire rack, and let cool for 24 hours.
Once jars have cooled, test the seal. Press on each lid. If lid pops back, it is not sealed; refrigerate immediately, and use within 1 month. Sealed jars can be stored in a cool, dark place for up to 1 year.
IMPORTANT: Follow the canning guidelines for your type of canning system. If you are using a traditional canning type with screw-on-rings, you will need to sterilize your jars by submerging the clean jars into boiling water for 10 minutes. The jars should also remain in the hot water until they are ready to be filled. For complete instructions refer to the U. S. Department of Agriculture website and look under canning guidelines. If you are using Weck jars, go to weckcanning.com and click on “canning safety.”
Source: Martha Stewart Weddings - 2007