Peaches! Peaches! More Peaches!

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!