No-Pectin Peach Preserves


Lee AnnWouldn't it be delicious to pop open a jar of preserves in the cold of winter and have them taste exactly like a fresh picked peach? That has been my goal this year. In the past I have always trusted the box of clear-jell or pectin that I buy in the local market. I have followed the recipes, dumping nearly a bag of sugar into each batch. Not so this peach season!

After doing some research, I gathered together a few different recipes (concepts, as I call them), and came up with a recipe that I think tastes fresh and just-picked. This recipe uses less sugar, and none of that boxed jelling agent. Thanks to a slower process, the natural pectin of the peaches helps to jell the fruit into a somewhat soft, but firm enough, preserve. I hope you enjoy!

peach preserves 

No-Pectin Peach Preserves
Yields about 4 pints.

7 pounds fresh peaches
4 to 5 cups sugar
3 tablespoons lemon juice, bottled or fresh

Prepare peaches by dropping in boiling water for 1 to 2 minutes. Remove, and when cool enough to handle, slip off peels and split in 1/2 removing  pits. (Save peels and pits for Peach Peel Jelly!)

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