Directions: |
Directions:
DIRECTIONS
Bring a large pot of water to a boil. Fill a large bowl with ice water. Using a pairing knife, cut a shallow “x” into the bottom of each peach.
Add peaches to boiling water and let boil for 3 minutes. Remove peaches and place directly in bowl of ice water. When peaches are cool enough to handle, peel peaches.
Slice peaches and discard pit. when you get a bowlful, sprinkle 1/4 cup lemon juice or Fruit-Fresh (which is just a mix of citric acid and vitamin C, perfectly natural).Divide peaches between 4 sterilized canning jars, being sure to leave about 1” of space from top of jar. In another medium pot over medium heat, add sugar and water and bring to a simmer. Stir until sugar is dissolved. Pour simple syrup over peaches, leaving about 1/4” of space from top of jar. Gently tap jars on counter to settle peaches and syrup. Add more syrup as necessary to each jar. Tightly seal jars with lids. To seal: Fill a large stock pot about halfway with water and bring to a boil over medium heat. Once water is close to a simmer, use tongs to carefully lower jars into hot water. Let water come to a gentle boil and boil for 25 minutes. Carefully remove jars from stock pot and let sit at room temperature until completely cool. Press down on lid of jars to test if properly sealed. If lid bounces back or pops the jar is not sealed. Repeat sealing process or refrigerate and eat within a week. Once jars are properly sealed and cooled, store in a dry dark space until ready to eat.
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