Peach Preserves
Preserving Summer's Peaches, to enjoy all year
Equipment
- 1 heavy skillet nonreactive
- 1 stovetop
- 1 potato masher
- 1 spoon
- 2-4 1/2-pint mason jars with lids
Ingredients
- 1 C. sugar
- 2 tsp fresh lemon juice
- 1/4 tsp vanilla extract
- 2 cloves
- 4 large, ripe peaches, pitted and coarsely chopped about 2 pounds/ no need to peal
Instructions
- Put the sugar, 2 tbs. of the lemon juice, vanilla and cloves in a heavy nonreactive skillet. Cook over medium heat, stirring occasionally, until the sugar dissolves, about 5 minutes.
- Add the peaches to the skillet and stir once to coat. Raise the heat to medium-high and bring to a visible simmer. Cook, stirring occasionally, until the mixture is thick and jam-like and the peaches are very soft. 15-20 minutes, depending on ripeness of the peaches. Check the pan midway, you may need to lower the temperature to medium if the mixture starts to brown.
- Crush the peaches with a potato masher, until most of the mixture is smooth and there are only a few chunky pieces left. (The longer the mixture cooks, the thicker the jam will be after it cools.) Remove from the heat, stir in the remaining 2 tsp. of lemon juice, and let cool begore refrigerating. Cool completely in the refrigerator before using. Discard the cloves before serving. The jam will keep in the refrigerator for up to 2 weeks.
Notes
This is also a low-sodium item.
I assumed mason jars would be needed, as it would be a sweet little gift for a friend or neighbor, tie a thin ribbon around the lid and add a note or recipe on a tag.
Peach Preserves can be kept in a small bowl, if it's just for you and your family, recipe makes 2 cups, or a bit more.