Directions: |
Directions:Bring a large pot of water to a boil. Fill a large bowl with ice water. Score an X in the bottom of the peaches with a paring knife. Place the peaches in boiling water for 45 seconds, then immediately transfer to the ice bath. Remove skins from peaches. Cut the peaches in half and remove the pits. Cut each half into 6 to 8 slices.
In a large pot, bring the peaches, sugar and lemon juice to a simmer 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 the hot preserves, leaving a 1/4 inch space at the top of the jar. 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. (I place hand towels between the jars to keep them standing and so they don't clink against one another).
Cover canner and bring to a boil. Process jars in gently boiling water for 5 minutes. Carefully remove jars to a wire rack and let cool for 24 hours. |
Personal
Notes: |
Personal
Notes: Once jars have cooled, test the seal. Press on the center of each lid, if the lid pops back, it is not sealed: refrigerate it 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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