Thursday, August 28, 2014

White Peach Perserves

Peaches, peaches, peaches.  The kids and I have been busy picking peaches off our tree the last couple of days.  Nothing beats the flavor of a fresh tree riped peach.  In fact, when my sister-in-law tasted one she was amazed at  how sweet it was.  Well, after eating more than our fair share of peaches we still had pounds of peaches I needed to take care of.

My first adventure was to make some fresh peach preserves.  This recipe requires only three ingredients and some cooking patience.  You cook down the preserves until they are nice and thick and pass the plate test.  To do this test place about 3 small plates in the freezer.    Once the preserves have cooked for about 40 minutes, remove a plate from the freezer and draw a line in it with your finger. If the line stays the preserves are ready.    If not, cook more.

Once the preserves are done skim off the foam and ladle into sterilized half pint jars.  Wipe the rims, seal and process in a boiling water bath for 10 minutes.

Remove the jars from the canner and let them cool completely.   This recipes makes 8 half pint jars.  Great to enjoy yourself or share with family and friends.   Also great for gift giving.

White Peach Preserves

5 pounds ripe white peaches
4 cups sugar
2 tablespoons fresh lemon juice

1. Place 3 small plates in the freezer.
2. Cut a shallow X in the bottom of each peach.  Blanch the peaches in a large pot of boiling water for about 2 minutes or until the skin loosens.  Immediately transfer to a bowl of ice water and let cool.  Repeat until all peaches have been blanched.
3. Peel, pit and coarsely chop the peaches. In a large bowl, combine the peaches with the sugar and lemon juice.  Let sit for 30 minutes.
4. Transfer the fruit mixture to a heavy bottomed pot.  Bring to a boil, stirring gently, cook for about 40 minutes.
5. Test for doneness:  Place a small amount of the preserves on a frozen plate.  Carefully run your finger down the middle of the preserves.  If the line stays the preserves are ready.  If not repeat until done.
6. Skim the foam off the surface of preserves.  Ladle the preserves into sterilized half pint jars (about 8).  Wipe rims, seal, and process in a boiling water bath for 10 minutes.
7. Remove jars from the water bath and let cool completely on  a towel placed on a counter top.

Makes 8 half pint jars of preserves

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