Adapted from Ball Blue Book Guide to Preserving
BAH Note: I took this base preserve recipe and made three different batches of preserves. One was plain peach preserves. The second was a ginger peach preserve (added ground ginger to taste to the base recipe). The third was habernero peach preserve (added a few splashes of hot sauce to the base recipe). No matter if you fancy it up or not, it’s good stuff.
- 4 cups peach slices (from about 4 pounds peaches)
- 1 package powdered pectin
- 2 tablespoons lemon juice
- 7 cups sugar
Working in batches, blanch the peaches in boiling water for about one minute. Remove with a slotted spoon or spider strainer and transfer the peaches to a towel lined board to cool. Use a pairing knife to remove the skins and then pit and slice the peaches.
Combine the peach slices, pectin, and lemon juice in a dutch oven or large non-reactive pot. Bring to a boil over medium high heat, stirring occasionally. Add the sugar, stirring until it is dissolved, and bring to a rolling boil. Boil hard for 1 minute, stirring constantly.
Remove from the heat, ladle the jam into heated jars, leaving 1/4 inch head space, and process for 10 minutes.
Let the jars cool for 24 hours before checking the seal and storing the jars. Any jars that have not sealed should be refrigerated or immediately reprocessed using new lids.