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Skillet Peach Preserves Recipe

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This recipe for Skillet Peach Preserves, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Molly Myles Bundy
Added: Friday, June 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 ripe peaches (enough to make 4 c. peaches)
4 c. sugar (same measurement as peaches)

2 Tbsp. lemon juice

Directions:
Directions:

Peel and dice or slice peaches; place in large skillet and add an equal amount of sugar and 2 tablespoons of lemon juice. Mix well (but gently) and heat slowly to boiling, stirring all the time. Let boil, over medium heat about 10 minutes, stirring often, until it begins to thicken.

Remove from heat and let stand in skillet overnight, uncovered, stirring occasionally, as it cools.

The preserves may be frozen, processed in a boiling water bath, or just stored in the refrigerator, where they will keep nicely for weeks.

This makes a lovely, easy preserve that can be prepared with a very small amount of fruit at any time of year. I tried blueberries, which I cooked too long. When they cooled they were too thick, so I added Chambord©, and it was delicious. (Apple cider would have worked, too.) This recipe uses no commercial pectin and less sugar than most preserve recipes.


A wide deep skillet works best. Judge the sugar needed according to the sweetness of the fruit. I have used this recipe with raspberries, strawberries, and old fashioned firm pears. Add a little cinnamon, nutmeg and ginger to the pears.

 

 

 

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