Peach Preserves Recipe2019-05-09
I like the outdoors. I love the sunlight touching my face when I look up to the sky, the smell of grass, the rustling sound of leaves as the wind blows, and the sound of birds happily chirping in the trees. This is why summer is my favorite time of the year. This is also the time when we get to enjoy doing fun outdoor activities like swimming, biking, hiking, camping, picnics, and more with our friends and families. One other thing that I look forward to in summer is the time when lusciously plump, sweet, and juicy peaches ripen.
Typically eaten as a dessert, peaches may be eaten fresh from the tree or added as an ingredient when making pies and cobblers. Canned peaches are also considered a staple and a favorite among both older and younger generations.
The peach is a deciduous tree from the Rosaceae family, of genus Prunus which also includes almonds, cherries, and apricots. It is native to China between the Kunlun Mountains and Tarim Basin, where it is believed peaches were first domesticated and propagated.
From China, Persians took it to Rome. It was later introduced to Alexander the Great after conquering Persia, who in turn furthered the fruit’s popularity by introducing it to Europe. Peaches then made their way to the Americas via the Spanish settlers and thrived in the south! Enjoy peaches for even longer with this Peach Preserves recipe.
How to make Peach Preserves
Prep Time: 20 mins
Cook Time: 1 hr
Yields: 64 servings
- 12 Pittman & Davis Georgia Peaches, pitted and chopped
- 4 1/2 cups white sugar
- 1 (2 ounce) package dry pectin
- Crush 1 cup chopped peaches in the bottom of a large saucepan. Add remaining peaches, and set pan over medium-low heat. Bring to a low boil, and cook for about 20 minutes or until peaches become liquid (my family likes a few bits of peach left).
- Pour peaches into a bowl, and then measure 6 cups back into the pan. Add sugar, and bring to a boil over medium heat. Gradually stir in dry pectin, and boil for 1 minute.
- Remove from heat after 1 minute, and transfer to sterilized jars. Process in hot water bath canner for 10 minutes. Let cool, and place on shelf.