OLD SCHOOL PEACH 🍑 PRESERVES/OLD SCHOOL PEACH 🍑 JELLY/A SUMMERTIME TIME CANNING FAVORITE
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Recipes in this Video
2 recipes
vegangluten-free
Ingredients
- ●4 cups fresh peaches, peeled and chopped
- ●1/4 cup lemon juice
- ●1/2 tsp ground cinnamon
- ●1/4 tsp ground nutmeg
- ●1/4 tsp salt
- ●1/4 cup water
- ●1 1/2 cups granulated sugar
- ●1/2 pouch fruit pectin (1.75 oz)
Instructions
- 1Prepare the peaches by peeling and chopping them into small pieces.
- 2In a large pot, combine the chopped peaches, lemon juice, ground cinnamon, ground nutmeg, salt, and water.
- 3Bring the mixture to a boil over medium heat, stirring frequently.
- 4Once boiling, add the granulated sugar and stir until dissolved.
- 5Add the fruit pectin and continue to boil for 1-2 minutes, stirring constantly.
- 6Remove the pot from heat and skim off any foam that forms on the surface.
- 7Pour the hot peach preserves into sterilized jars, leaving about 1/4 inch of headspace.
- 8Seal the jars with lids and process them in a boiling water bath for 10 minutes to ensure they are sealed properly.
- 9Allow the jars to cool completely at room temperature before storing them in a cool, dark place.
Equipment
large potwooden spoonmeasuring cupsmeasuring spoonssterilized jarscanning lids
Ingredients
- ●4 cups fresh peaches, peeled and chopped
- ●1/4 cup lemon juice
- ●1 package (1.75 oz) fruit pectin
- ●5 cups granulated sugar
- ●1/2 tsp butter (optional)
Instructions
- 1Prepare canning jars and lids by washing them in hot, soapy water and rinsing well.
- 2In a large pot, combine the chopped peaches and lemon juice. Mash the peaches slightly to release their juices.
- 3Add the fruit pectin to the peach mixture and stir well. Bring to a boil over medium heat, stirring constantly.
- 4Once boiling, add the granulated sugar all at once. Stir until the sugar is completely dissolved and bring back to a rolling boil.
- 5Boil for 1 minute, stirring constantly. If using, add the butter to reduce foaming.
- 6Remove the pot from heat and skim off any foam that has formed on the surface.
- 7Pour the hot jelly into prepared jars, leaving about 1/4 inch headspace at the top.
- 8Wipe the rims of the jars with a clean cloth to remove any residue. Place the lids on the jars and screw on the metal bands until they are fingertip-tight.
- 9Process the jars in a boiling water bath for 5-10 minutes to ensure they are sealed properly.
- 10Remove the jars from the water bath and let them cool completely on a clean towel or cooling rack.
Equipment
large potcanning jarsladlemeasuring cupsmeasuring spoonscanning lidscanning bands
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