Ingredients (makes about 4 1/2 pints adapted from this recipe):
2 cups of sugar
The first thing you want to do is to blanch the peaches. Boil a pot of water, then put your peaches in making sure they are completely cover them for 30-40 seconds. Afterwards put them in cold water, as this helps to get the skin off quick and easily. Once you have that done your slice your peaches up. I made my slices pretty large and it seem to work just fine. Pour in the sugar and stir it with the peaches making sure they are all mixed, then let stand for about 2 hours.
Now the next step is the most time consuming part, but it still is pretty darn easy. Bring your mixture to a boil, but make to stir so you don't burn it. Once it's boiling turn the heat down and let it simmer for 15 minutes, and when it is done simmering turn off the heat of the stove to let the mixture stand until it is room temperature. You will want to repeat this processes six times (the boiling makes your preserve get nice and thick), so you could boil it even more if want. This process can take up to two days you aren't up at the crack of dawn doing this, so don't worry about leaving it out over night, there is enough sugar in that bad boy it won't spoil.
Once you are on your final boil you will want to have your cans all ready. As I am no canning expert (this was actually the first time I've ever done it) I'm going to leave you all this little video explaining what you need to do. One thing to note is I boiled our cans for 10 minutes then removed them from the water and they sealed within a couple of minutes. And voila, you have some super yummy peach preserves!
I think my favorite things about the peach preserve is that not only can you use it on toast but you can also use it as a marinade! I think I'm going to have to whip up some seitan and do some kind of peach perserve bbq thing.
Have you guys ever made preserves before? If so what kind?
x's and o's