This peach canning recipe for fragrant preserves is simple to make and may be stored. Toast and biscuits will never taste the same again! When making preserves and jams, select slightly underripe, firm fruit.
Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
59 Calories
Recipe Instructions
Step 1
Remove from heat and transfer to hot, sterilized jars. Top with lids and screw rings on tightly. Process in a hot water bath canner for 10 minutes. Let cool, then store on a shelf in a cool, dark place.
Step 2
Crush 1 cup of chopped peaches in the bottom of a large saucepan. Add remaining peaches and set the pan over medium-low heat. Bring to a low boil and cook until peaches become liquid with a few bits of peach left, about 20 minutes.
Step 3
Pour cooked peaches into a bowl, then measure 6 cups peaches back into the pan. Add sugar and bring to a boil over medium heat. Gradually stir in dry pectin; boil for 1 minute.
