Peach Preserves
12 large Peaches
1 cup + 2 tbsp. lemon
juice
5 cups sugar
3-3/4 cups water
2 tsp. cinnamon
3/4 tsp. cloves
1 tsp. nutmeg
1 cup + 2 tbsp. lemon
juice
5 cups sugar
3-3/4 cups water
2 tsp. cinnamon
3/4 tsp. cloves
1 tsp. nutmeg
Peel, pit, and slice peaches.
Place peach slices in water containing ascorbic acid, until all peaches are
sliced.
This will prevent browning of the fruit which can occur rather rapidly
Combine lemon juice, water, sugar, cinnamon, cloves, and nutmeg in a large
saucepan.
Stir and cook over medium heat until mixture boils. Drain peaches and add to
syrup mixture. Cook for 3 minutes.
Pour into hot jars, release air bubbles, clean jar rims, and seal.
Process quart jars in a boiling water bath canner[1] for 30 minutes. Makes 5
quarts
Place peach slices in water containing ascorbic acid, until all peaches are
sliced.
This will prevent browning of the fruit which can occur rather rapidly
Combine lemon juice, water, sugar, cinnamon, cloves, and nutmeg in a large
saucepan.
Stir and cook over medium heat until mixture boils. Drain peaches and add to
syrup mixture. Cook for 3 minutes.
Pour into hot jars, release air bubbles, clean jar rims, and seal.
Process quart jars in a boiling water bath canner[1] for 30 minutes. Makes 5
quarts
| Directions |
| Ingredients |
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