- Details
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Parent Category: Recipes
INGREDIENTS
12 fresh peaches, pitted and chopped
4 1/2 cups white sugar
1 (2 ounce) package dry pectin
DIRECTIONS
Crush 1 cup chopped peaches in the bottom of a
large saucepan. Add remaining peaches, and set
pan over medium-low heat. Bring to a low boil, and
cook for about 20 minutes or until peaches become
liquid (my family likes a few bits of peach left) .
Pour peaches into a bowl, and then measure 6 cups
back into the pan. Add sugar, and bring to a boil over
medium heat. Gradually stir in dry pectin, and boil
for 1 minute.
Remove from heat after 1 minute, and transfer to sterilized
jars. Process in hot water bath canner for 10 minutes.
Let cool, and place on shelf.
Note: When making preserves and jams, select slightly
underipe, firm fruit .
