Okay, I said I would move away from preserving fruits and veggies and into crafting (crochet, beeswax candles, soapmaking, etc). But I just had to share one more recipe with you all–canned peaches.
Other than canned pears, there’s nothing that says summertime bliss more than jarred halved peach preserves. They are glorious in their sunny colour, their fresh and firm texture, nestled in their lightly sugared syrupy goodness.
These preserves are definitely ones that take some effort (with skinning the peaches in particular), but they are well worth it to see their plump goodness in jars. If you plan on using quart jars (I did), count on fitting eight or nine halves into one jar.
Here’s the recipe I used. The simple syrup can be adjusted for sugar content–I made a “light syrup” but you can certainly reduce the amount of sugar even more, or have none if you prefer! You also don’t need to use the lemon juice–it’s mostly there to prevent browning while waiting for processing. Enjoy!
Peach Preserves (makes 5 quarts)
20 firm, ripe peaches
1 cup sugar
4 cups distilled water
1/2 cup lemon juice
Sterilize 5 quart jars and lids. Keep them warm in preparation for processing.
With a sharp knife, cut an “x” into the bottom of each peach. Avoid cutting the flesh of the peach–the “x” will help in the peeling process after blanching. Prepare a pot of boiling water, placing peaches into the boiling water for approximately 30-45 seconds (no more!). Immediately pull out the peaches, place under cold running water (or in an ice bath). Peel off the skins, using the “x” marks to help start the peeling process. Cut peaches in half, and pull out the pits (they should pop out easily if the peaches are ripe!). Toss cut, halved peaches in 1/2 cup lemon juice (to prevent browning); set aside.
To prepare your light syrup, mix 1 cup sugar with 4 cups distilled water. Bring water to boil, ensuring the sugar dissolves. Drop halved peaches into hot syrup and bring the syrup and peach mixture to boil (but do not cook more than 5 minutes!). Many online recipes say you should be cooking the fruit in syrup for 10-20 minutes…don’t do it! They’ll be mushy and fall apart. Cooking for 5 minutes maximum ensures the peaches will keep their firm texture.
Fill quart jars with peach halves (squeezing in as many as you can–the more you squeeze in, the better they will turn out in processing!). Fill the jar with the light syrup. Use a rubber spatula or non-metallic utensil to release any trapped air bubbles. Wipe the top of the jars, seal finger-tight, and place into a hot water bath.
Process peaches in the hot water bath for no more than 6-7 minutes.
Let cool–enjoy all winter long!