Saturday, July 20, 2013

Pectin Free Peach Preserves!

I love peaches!  In fact most of my teen years were spent working the long island summers on a peach farm.  White, yellow, freestone and cling peaches - it's just that time of year.  And although they are only here for three months a year - you can keep them with you all year long!

Here's how - Peach Preserves!

14 medium peaches (peeled , pitted and cut up) - I used freestone b/c they are easiest and peeled the peaches like you peel an apple.
1 1/2 -2C sugar in the raw or organic sugar
1/4C organic lemon juice
1/2t cinnamon

1. Put the cut up peaches in the sauce pan you are going to use, pour the lemon juice over them and then pour the sugar over them.  Here's the hard part - let them just sit that way on the counter for 1-2hrs.

2. Meanwhile make sure you have your glass jars and lids washed and ready to go.

3. Then put your peaches on the stove and bring to a boil for 25-30mins.  As they are a cooking, use a potato masher and mash up the peaches until they look more preserves like.  Also stir constantly - do not leave the stove.  Since we are not using pectin they are more likely to burn if you leave them unattended.

4. By now they should be thickened up.  Take the pot off the stove and carefully fill your jars, wipe the rims clean and put on the lids.  Some people leave them on the counter and let the lids pop - I prefer to use the water bath canning method them.  You can also keep them in the fridge or put some in the freezer if using freezer safe containers.  YUM!!!

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