RECIPES FOR PEACH PRESERVES RECIPES

PEACH PRESERVES RECIPE - FOOD.COM

Peach Preserves Recipe - Food.com image

I found this recipe on the internet and did a bit of tweaking. The original recipe called for 1/2 tsp ground nutmeg and 1 1/2 tsp vanilla extract. I made one batch with the nutmeg and vanilla and one batch omitting the nutmeg and switching to almond extract instead of vanilla . I prefer it without the nutmeg and using almond over vanilla hence this is how I posted the recipe. The nutmeg version is very good, but I just think personal preference comes into play here. Also, once your peaches are peeled and diced if they have a lot of juice you might want to drain about half of the juice in order to get a firmer "set".

Total Time 3 hours

Prep Time 2 hours

Cook Time 1 hours

Yield 7 half-pint jars

Number Of Ingredients 7

Ingredients

5 cups diced ripe firm peaches (8-12 peaches, depending on size)
4 tablespoons lemon juice
4 cups granulated sugar, divided
1 teaspoon cinnamon
1 teaspoon butter
1 (3 ounce) package liquid pectin
1 teaspoon almond extract

Steps:

In large stockpot combine the peaches with the lemon juice and 2 cups of the sugar.
Cover and let stand for 1 hour.
When starting to cook peaches prepare water bath canner and sterilize jars by boiling for 10 minutes.
Leave jars in hot water covered until ready to use.
Add lids to a small saucepan and pour boiling water over (do not boil lids) and leave in hot water until ready to use.
Add remaining sugar, cinnamon and butter and heat uncovered over medium heat stirring often until sugar is dissolved.
Bring to a simmer and simmer for 5 minutes, stirring frequently.
Increase heat to high, add pectin and bring to a full rolling boil (continues to boil while stirring).
Boil for 1 minute then remove from heat and skim off excess foam.
Add almond extract and let mixture cool for 5 minutes, stirring frequently.
Ladle into sterilized jars leaving 1/4" headspace.
Wipe rims clean and place seals on jars.
Screw on bands just to finger tight.
Place jars in water bath canner making sure you have 1-2 inches of water covering tops of jars.
Cover, bring to a boil and boil for 10 minutes. (adjust for high altitude, if necessary).
Turn off fire, remove lid and let sit for 5 minutes.
Remove and let sit undisturbed until sealed and cooled.
Check to make sure lids have sealed and store in cool dry area.

Nutrition Facts : Calories 495.9, FatContent 0.8, SaturatedFatContent 0.4, CholesterolContent 1.4, SodiumContent 6.1, CarbohydrateContent 126, FiberContent 2.1, SugarContent 123.6, ProteinContent 1.1

OLD-FASHIONED PEACH PRESERVES RECIPE - FOOD.COM

Old-Fashioned Peach Preserves Recipe - Food.com image

Make and share this Old-Fashioned Peach Preserves recipe from Food.com.

Total Time 24 hours 45 minutes

Prep Time 24 hours

Cook Time 45 minutes

Yield 7 serving(s)

Number Of Ingredients 2

Ingredients

2 quarts peaches
6 cups sugar

Steps:

Slice, peel, ripe hard peaches (about 10 large).
Combine fruit and sugar; let stand about 12 to 18 hours (overnight is better) in a cool place.
Sterilize canning jars.
Bring fruit and sugar mixture slowly to bowling, stirring frequently. Boil gently until fruit become CLEAR and syrup thick, about 40 minutes.
As mixture thickens, stir frequently to prevent sticking.
Skim (if necessary).
Pour hot preserves into jars, leaving 1/4-inch head space.
Wipe jar rims and adjust lids.
Process 5 minutes in a boiling water bath.
Makes about 7 half-pints jars.

Nutrition Facts : Calories 739.2, FatContent 0.5, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 0, CarbohydrateContent 189.9, FiberContent 2.9, SugarContent 187.6, ProteinContent 1.8

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PEACH PRESERVES - COUNTRY LIVING

This recipe comes to Country Living from chef and author Norma Jean Darden. To see more of Norma Jean's recipes, check out her classic cookbook, Spoonbread & Strawberry Wine.
From countryliving.com
Total Time 0S
Category dairy-free, low-fat, vegetarian, Barbeque, dinner party, Easter, Father's Day, feed a crowd, Fourth of July, Mother's Day, breakfast, dessert
Cuisine American, Southern
Calories 191 calories per serving

Bring the sugar and 2 cups water to a boil in a large saucepan. Add the peaches and cook over medium heat until the syrup is clear and slightly thickened, and the peaches are tender — 8 to 10 minutes. Cover, refrigerate, and let stand overnight. Remove the fruit from syrup and transfer to pint jars. Place the remaining syrup and the lemon juice in a medium saucepan and bring to a boil, stirring frequently, until the syrup reaches the consistency of molasses or honey. Pour the syrup over the peaches and let cool to room temperature. Cover and keep refrigerated for up to 3 weeks.

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PEACH PRESERVES RECIPE - NYT COOKING

This is a quick preserve, a classic accompaniment to hot biscuits or perfectly browned toast, but it adds a juicy flair to vanilla ice cream. It’s also an easy one and doesn’t require you to fool around with the rigors of canning, although your jars should be clean, of course. The preserves should last about two weeks, refrigerated.
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Calories 292 per serving

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CRUMB COFFEE CAKE WITH PEACH PRESERVES | ALLRECIPES

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GEORGIA PEACH COUNCIL » HOMEMADE PEACH PRESERVES

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COUNTRY PEACH PRESERVES RECIPE - NATASHASKITCHEN.COM

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10 BEST PEACH PRESERVES DESSERT RECIPES | YUMMLY

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GEORGIA PEACH COUNCIL » HOMEMADE PEACH PRESERVES

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USING PEACH PRESERVES - RECIPES | COOKS.COM

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PEACH PRESERVES - RECIPES @ LMCRECIPES @ LMC

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HOMEMADE PEACH PRESERVES - KENNETH TEMPLE

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PEACH PRESERVES RECIPE - TEXAS COOKING

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