Summer in a Jar
Posted on 18 September 2008 by joy
Ok, so I’m totally on a peach kick. I just can’t bear to see summer leave us. In an effort to hold onto the last days of summer I’m going to make peach and plum preserves. I’ll have little jars of summer in my fridge all winter long. Can you imagine peach preserves on warm biscuits on Christmas morning? I’m probably the only one that gets excited about that. I’m such a food dork.
If you’ve got some extra peaches lying around after you throw together your White Peach Sangria, consider jarring peach preserves. You’ll be so glad you did when gorgeous peaches disappear from your farmer’s market.
Peach Preserves
makes 6 cups
- 5 pounds ripe peaches
- 4 cups granulated sugar
- 1/4 cup fresh lemon juice
- add a dash or two of cinnamon if you like
- Bring a large pot of water to a boil. Fill a large bowl with ice water. Score an X in bottom of peaches with a paring knife. Place peaches in boiling water for 45 seconds, then immediately transfer to ice bath. Remove skins from peaches. Halve peaches, and remove pits. Cut each half into 6 to 8 slices.
- Bring peaches, sugar, and lemon juice to a simmer in a pot, and then transfer to a bowl. Cover with plastic wrap, and refrigerate overnight.
- Bring preserves to a simmer in a large saucepan, skimming foam from surface as necessary. Continue to cook for 15 minutes, stirring occasionally.
- To seal and process, fill hot, sterilized jars with hot preserves, leaving 1/4-inch space in each jar’s neck. Wipe rims of jars with a clean, damp cloth, and cover tightly with sterilized lids and screw tops. Working in batches, transfer jars, using tongs or a jar clamp, to the rack of a large canning pot filled halfway with hot water, being sure to keep jars upright at all times. Add enough hot water to cover jars by 2 inches. (Jars should be spaced 1 inch apart, and should not touch sides of pot.) Cover, and bring to a boil. Process jars in gently boiling water for 5 minutes. Transfer to a wire rack, and let cool for 24 hours.
- Once jars have cooled, test the seal. Press on each lid. If lid pops back, it is not sealed; refrigerate immediately, and use within 1 month. Sealed jars can be stored in a cool, dark place for up to 1 year.
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Tags | cooking, Food, Peach, summer produce
