Peach Preserves

Ingredients

• 4 pounds peaches – peeled, pitted, sliced 0.5-inch thick
• 4 cups granulated sugar
• 0.25 cup lemon juice

Instructions

1. Prepare the canner and jars: Place a canning rack in a large pot, add enough water to cover jars by at least 1 inch, and bring to a simmer. Wash 6 half-pint jars, lids, and rings; keep jars hot in the canner and set lids/rings aside.
2. Peel the peaches: Bring a medium pot of water to a boil and set up an ice bath. Score a shallow “X” on the blossom end of each peach, blanch 30–60 seconds until skins loosen, then transfer to the ice bath. Slip off skins, pit, and slice peaches 0.5-inch thick.
3. Macerate the fruit: In a large nonreactive bowl, combine the peaches, granulated sugar, and lemon juice. Toss to coat, cover, and let stand 1–4 hours (or refrigerate up to overnight) until a syrup forms.
4. Cook the preserves: Transfer the macerated mixture and all accumulated juices to a wide, heavy pot. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Maintain a brisk boil, stirring frequently and skimming foam, 20–35 minutes until the syrup thickens and the peach pieces look translucent. Check doneness at 217–220°F on a thermometer, or use a cold-plate test—the syrup should form thick, slow-moving sheets off a spoon.
5. Jar the preserves: One jar at a time, remove a hot jar from the canner. Ladle hot preserves into the jar, leaving 0.25 inch headspace. Slide a bubble remover or thin spatula around the inside to release air. Wipe the rim, center a lid, and screw on the ring just fingertip-tight. Repeat with remaining jars.
6. Process: Return jars to the canner, ensuring they are covered by at least 1 inch of boiling water. Process 10 minutes (start timing when water returns to a full boil). Turn off heat, let jars rest in the water 5 minutes, then remove to a towel-lined surface.
7. Cool and store: Let jars cool undisturbed 12–24 hours. Check seals (lids should be concave and not flex). Label and store sealed jars in a cool, dark place up to 1 year. Refrigerate any unsealed jars and all jars after opening, and use within 3–4 weeks.