After buying about a million peaches at a local farmer market last week, and having the most picky family on the face of the planet, I knew that they would not all get eaten in there fresh state before going bad. I decided that I had to find things on Pinterest to use them up! First I made a Peach Cobbler (YUMMMMMMY) and a Peach Crisp, then I made Fresh Peach Preserves!!!!!!! I hope you are not annoyed by my plethora of exclamation
points, but I love fresh jellies, jams, and preserves!
I remember as a child watching my grandmother fix all sorts of homemade canned goods. One of my favorite things she made was Preserves and Jams! Every now and then she would even let us help her make them! And nothing tastes better than something you made from scratch!
What you need for Fresh Peach Preserves:
- 12 chopped and pitted Fresh Peaches
- 4 and 1/2 cups of Sugar
- 1 package dry pectin
- Canning Jars with lids and seals (I used 8 ounce Ball jars)
First you peel and chop your peaches. I am kind of a cheater, I have a Pampered Chef hand chopper. I sliced the peaches and then used my hand chopper to do the rest of the work for me. I will admit it…I am lazy, and that thing is just plain fun to use! I love beating on that thing and taking all my frustrations out on it! 🙂
After all your peaches are chopped, crush 1 cup chopped peaches in the bottom of a large saucepan. I used a potato masher! LOL Once they are mashed 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. (I let my Fresh Peach Preserves cook for about 5 minutes more after this picture was taken.)
Once your peaches are cooked down, pour peaches into a bowl and then measure 6 cups back into the pan. My peaches had cooked down to about 6 and 1/4 cup, so I added the 6 cups to the pan and ate the 1/4 cup that was left! haha Don’t judge!
Add The 4 and 1/2 cups of sugar to the peaches in the pan 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 then add your fresh Peach preserves to sterilized jars.
Be sure to clean the rim of each jar to make sure they seal properly.
I also heated the seals in some hot (not boiling) water for a few minutes before adding my peaches to the sterilized jars. This helps them seal.
Process in hot water bath canner for 10 minutes. The water should be hot, but not boiling, and should just cover the tops of each jar lid. After the 10 minutes is up, remove each jar and set on a towel to cool. It takes some time for the lids to start to pop. If the seals start to “ping” you will know that they are sealing!!! Every one of my jars sealed with no trouble.