Old Fashioned Peach Preserves
Source: Preserving the Harvest
1 quart water
1/2 teaspoon ascorbic acid
3.5#s peeled, pitted and chopped peaches
5 cups sugar
1/4 cup lemon juice
3/4 teaspoon almond extract
Prepare an acid bath by pouring the water into a medium-sized bowl and adding the ascorbic acid. Dip the peaches in the acid bath; drain well.
Combine fruit, sugar and lemon juice in a heavy 6-8 quart saucepan. Stir over medium heat til sugar is dissolved. Boil slowly, stirring constantly, until thickens, the fruit is translucent, and a cooking thermometer reaches 220 degrees F. Stir in almond extract. Remove from heat and skim off any foam.
Ladle into sterile jars, allowing 1/4" headspace. Cap and seal. Process ten minutes in boiling water bath.
Note: I doubled the recipe (since there was no pectin used)
and ended up 16 half pints. Two thumbs up!
More Carolina Peaches
in a Light Syrup
Light Syrup: 1-2/3 cups sugar + 4 cups water
I doubled it for seven quarts of peaches. There was
little more than a cup left - which I poured into the
pot with all the peelings .... making peach honey!
This is what I was doing this morning at
The beginnings of Peach Honey!
I'll update when it's finished and canned!