3 pounds freestone peaches ice water 5 cups sugar 2/3 cup strained fresh lemon juice, or more to taste
Cut an X in the rounded end of each peach. Bring a saucepan full of water to a boil over high heat. Have ready a bowl of ice water. Add peaches a few at a time to the boiling water and blanch 30 seconds, then transfer to the ice water to stop the cooking. When cool, lift out and peel. The skin should peel back easily from the X.
Cut peaches into wedges about 1/2 inch thick, then cut each wedge in half crosswise. Transfer to a large bowl, add sugar and lemon juice and stir well. Let stand several hours or overnight, stirring two or three times, until sugar dissolves and mixture no longer tastes grainy.
Transfer to a large pot, bring to a simmer over moderately high heat and simmer, skimming any white foam that collects on the surface, until peaches are tender and syrup thickens slightly, 25 to 30 minutes. Transfer to a large bowl, cover and let rest overnight to "plump" the fruit again.
Drain the fruit in a sieve set over a bowl. Taste the syrup and add more lemon juice if it seems too sweet. Return the syrup to a pot and cook over moderately high heat until it reaches 220F 105C). Or test for jam-like consistency by spooning a little onto a chilled saucer, then returning the saucer to the freezer for a couple of minutes to cool the syrup quickly. It should firm to a soft jelly consistency.
Return the peaches and any collected juices to the pot and cook a couple of minutes more, until mixture returns to 220 degrees F. It will seem thin.
Remove from heat and let stand 5 minutes, then spoon into clean, hot jars to within 1/2 inch from the top. Wipe rim clean with a towel dipped in hot water. Place lids and rings on jars and seal tightly.
Cool and refrigerate for up to 3 months. Or, for longer storage, place just-filled jars in boiling water to cover by 1 inch and boil 15 minutes for half-pint jars, 20 minutes for pint jars.
Transfer with tongs to a rack to cool; lids should form a seal. Sealed jars may be stored in a pantry for up to a year.
45 calories, 0 grams fat, 12 grams carbohydrates, 0 grams proteinper tablespoon. This recipe is low in sodium. This recipe is low in fat.
This was my first time canning anything. I was so nervous but this recipe had good reviews so I tried it. They weren't lying, this recipe is perfect and my adventure into canning was a success.
Sep 17, 2011
This was the recipe I used when I canned peaches for the first time, and I absolutely love it! The peaches taste great (I usually use a bit less sugar per 3lbs of peaches...more like 4 1/2 to 4 3/4 cups. And they really are beautiful in the jar when completed! Perfect end of summer, weekend project!
Jul 10, 2011
I have been doing home canning for years and although I am not a big fan of cooked peaches, found this to be a great recipe! It is definately time consuming but well worth the effort. I 4 X'd the recipe and put it up in jelly jars. The only thing I changed was boiling the peaches to remove the skin. I had fresh, ripe Alabama Freestone peaches and with very little effort the skins pulled off with a paring knife. Warning though...it is SWEET!!! (The peaches never go in the refrigerator but sit out covered for the entire process).
Aug 31, 2010
Member since: August 31, 2010
This was my first attempt at this recipe. It did not call for pectin and I followed recipe faithfully. I tried some in a dish and freezer and it never got any thicker so I cooked a little longer. This did not help and I was worried it would not jam up so I added pectin. The jam is all cooked and in jars BUT it still has not jellied. Looks thin when I roll the jar over. What happened?? Why did it not jell with pectin in it? I see other recipes with same ingredince but they had pectin in it so that is why I tried with pectin. Looking for an answer so I do not make this mistake again..
Sep 3, 2009
Absolutely delicious! I don't like the jelly-like consistency that some peach preserve recipes call for, so the thick, saucy texture of this recipe was just perfect for me. The texture also thickens and improves after refrigerating. And the peaches were chunky, alright!
Aug 28, 2008
I'm in the middle of trying this recipe. When it says to "cover and let rest overnight" does that mean refrigerate or not?
Aug 16, 2008
This was my first attempt at making preserves (or anything in the jam/jelly category). I used peaches from our tree and it turned out amazing!
The only thing I wish the author had done was to say how many cups of sliced peaches to use rather than just the weight. (the peaches on my tree are smaller than average, and did have bad spots that I had to cut off--so the original weight did not have the same yield as storebought peaches would have. I think I used 6 cups for a single batch.)
The preserves set beautifully and I received a lot of compliments.
Jul 17, 2008
I have made these preserves 3 times now and think it is by far one of the best that I have found. The color, consistency, and taste are to "die for" (quoting my neighbor)! This recipe is time consuming and requires a little bit of extra effort but is definitely worth it. What I like is that the resting and plumping of the fruit also let me rest in between steps as everyone knows that making peach jam, jelly, or preserves is hard work! :-) Also as a note, I added fruit fresh and made 12 lbs this time (4 times the recipe with no problems)Thank you Lleana!