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Saturday, October 11, 2008

Perfectly Easy Peach Preserves

2 - 29 oz cans peaches (in heavy syrup)
2 - cups regular sugar

Pour peaches and syrup into medium- large sized pot. Heat over medium low for 30 minutes stirring occasionally. When the 30 minutes are up gently stir in the sugar. Raise heat to medium and bring back to a boil. Lower heat and simmer on low and continue cooking for 1 1/2 - 2 hours, or until the peaches have cooked down to 1/3 or 1/4 of their original volume and have the consistency of jam or preserves. Remove from heat. Pour peach mixture into hot sterilized jars and process in a hot water bath. This recipe yields three half pint jars.


*Stir the peaches often while they are simmering so they dont stick to the bottom and burn. If you cook them low enough they wont burn or stick. Just watch them closley.

2 comments:

loriadkins79 said...

Hi, I just started canning myself this year. I put up about 16 jars of pear and Muscadine preserves and Jellies and made my own Spaghetti sauce. I used fresh but it looks like you used canned peaches. Do you have a recipe for fresh peaches ?

Thanks
Lori in Alabama.

loriadkins79 said...

Hi, I just started canning myself this year. I put up about 16 jars of pear and Muscadine preserves and Jellies and made my own Spaghetti sauce. I used fresh but it looks like you used canned peaches. Do you have a recipe for fresh peaches ?

Thanks
Lori in Alabama.