Fresh Peach Preserves

Fresh Peach Preserves

by Anna
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I love to make these Fresh Peach Preserves.  So good.  And really easy.  I got this recipe back in maybe 1994 from a good friend who shared it with me when I had a 1/2 bushel box of peaches and needed to do something with them–like right then.  Since then, if I ever have the good fortune to have some totally sweet awesome peaches in bulk, this is my go-to recipe. I don’t even bother freezing any.

Have you ever done any home canning?  I don’t do it very often because I don’t think to buy vegetables and fruits in bulk.  We did have a garden for a couple years, recently, and I mostly just froze everything that I could like basil, green beans, cilantro, corn.  I wanted to can tomatoes, but our plants’ yield was not very good.  I did make some fresh salsa and a few Caprese salads. Check out the recipe for the salad from our old blog.

I think our garden was just too big and too hard to maintain.  That happens all the time. People get all excited about a garden and then they plow up a space that could feed a village. Maybe we should have done that–invited the village to help and partake.

This jam is great on just about anything, but my favorites are toast, bagels, and peanut butter & jelly sandwiches.

So try canning some fruits and veggies at home and see what you think.  And be sure to getcha some fresh peaches and make these preserves.  Need help?  Best place I know for tutorials is Ball Canning.

Fresh Peach Preserves

Fresh peaches make the best preserves!
By:
Ingredients
  • 5 cups well mashed peaches
  • 1 cup crushed pineapple (with juice)
  • 10-15 chopped Maraschino cherries
  • 1 teaspoon Fruit Fresh
  • 2 pkgs. Sure-Gel
  • 1 tablespoon lemon juice
  • 1/2 teaspoon butter
  • 5 cups sugar
Directions
Step 1
Combine first 6 ingredients in a large saucepan. Add the butter and bring to a full rolling boil, stirring constantly. Add sugar quickly. Return to full boil and boil for 5 minutes, stirring constantly.
Step 2
Immediately fill CLEAN jars and put lids and rings on. Hand-tighten rings.
Step 3
Invert jars on a towel on your counter for 5 minutes, then return to normal position.
Step 4
Have fun hearing the lids POP as they seal at random moments.
Step 5
Give out to your “framily”. Keep some for yourself.
Step 6
YIELD–about 10 half pint jars.

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