Peach Preserves

Good Afternoon Bloggers!

I set out this afternoon to make some Peaches in Cinnamon Honey Syrup.  As I was peeling them and cutting them I found that they were just that too soft to make that recipe and went to plan B... 10 pints of peach jam!

 Ingredients

• 12 fresh peaches, pitted and chopped
• 4 1/2 cups white sugar
• 1 (2 ounce) package dry pectin

Directions

1. Crush 1 cup chopped peaches in the bottom of a large saucepan. Add remaining peaches, and set pan over medium-low heat. Bring to a low boil, and cook for about 20 minutes or until peaches become liquid (my family likes a few bits of peach left) .
2. Pour peaches into a bowl, and then measure 6 cups back into the pan. Add sugar, and bring to a boil over medium heat. Gradually stir in dry pectin, and boil for 1 minute.
3. Remove from heat after 1 minute, and transfer to sterilized jars. Process in hot water bath canner for 10 minutes. Let cool, and place on shelf.

Footnotes

• When making preserves and jams, select slightly under ripe, firm fruit.