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We did not can or freeze any as we ate all before that was needed. These fragrant preserves are simple to make, and may be stored. I only make a very small amount for my grandchildren So they can have history of their Great Great Grandmother. Dried, Candied, and Frozen Fruits and Vegetables, Canned and Preserved Fruits and Vegetables.

I ended up with preserves that had a beautiful blush color with a nice consistency that was sweet but not to sweet. To me, preserves have a fresher fruit taste compared to jam or jelly. 1 1.75 oz. Currently unavailable. I hope you enjoy it as much as we did. Please try again. If the lid springs back, our jam is not sealed and refrigeration is necessary. We work hard to protect your security and privacy. Lovely color and consistency but way too sweet to eat. lemon juice 1 1.75 oz. Lovely color and consistency but way too sweet to eat. Your email address will not be published. Copyright © 2020 One Hundred Dollars a Month - Disclosure Policy - Design by Sharon Hujik, Recipe: Rainbow Swiss Chard and Sweet Potato Gratin, Easy Pasta Recipes - Simple Summer Pasta with Roasted Vegetables. 4 cups peaches {peeled, pitted, and chopped} 2 Tbs. I'm definitely going to do it again! There was a problem adding this item to Cart. Boil slowly, stirring constantly until mixture thickens and fruit is translucent and reaches 220 degrees F on a cooking thermometer.

Is it loaded {and by loaded I mean LOADED} with sugar?

When the peach mixture has begun to boil, stir in the 7 cups of sugar and spices. Here it is topping a rice cake. ground allspice. Memories of fresh home baked bread with peach jam. 7 cups granulated sugar {Yes, 7 cups! We don't know when or if this item will be back in stock.

When we were heavy into canning, and by heavy I mean an epic 150 quarts of tomatoes at a time, I was the one elected to listen for each seal to PING. I read that in preserves, the liquid should be about the thickness of honey, and that is how it turned out for me, not too liquid at all, but also not too sticky to spread.

I much prefer preserves over jam. Process 10 minutes in a boiling water bath canner.

4.0 out of 5 stars 1 rating. Add 6 cups of sugar and stir to combine.
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My Grandmother who would be 130 if she was still alive; use to make peach jam by cooking equal chopped peaches to equal sugar. Stir in almond extract.

4 Comments. Your daily values may be higher or lower depending on your calorie needs.
Add sugar, and bring to a boil over medium heat.

OLD FASHIONED PEACH OR PEAR PRESERVES : 4 lbs.

I have tried making and canning 3 different recipes for peach preserves and this is by far our favorite. Jam is made from crushed or chopped fruit and is cooked quickly after the sugar melts. Place all peeled peaches in a large soup pot and squeeze in juice of 1 lemon.

Bring the peaches/sugar combination to a boil – slowly – over medium heat. Congrats!

I recommend using "seconds" (bruised extras) from your local market. Turned out perfectly with no modifications.

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