Wednesday, May 16, 2012

Peach Preserves

Every year, peach season at my in-laws' comes and goes and we miss it. We miss that one week window where the peaches are perfectly ripe. That tiny window when the peach nearly falls straight off the tree into your hand. That burst of summer running down your chin. This year, it coincided with Mother's Day weekend. With the chatter of birds above, wondering where we were going with their dinner, we picked to our hearts' content!





We canned half of our bounty and have been enjoying the other half fresh everyday! Sorry, no recipe included here. All I can tell you is this: 


1 bursting double-layered grocery bag of freshly picked peaches 
+
2.5 cups sugar
+
2 cups water
+
2 cups peach juice (from the bowl of peeled and pitted peaches)
+
1 stick of cinnamon
+
5 hours
=
9 x 8oz mason jars full of summer!


2 comments:

  1. Gorgeous picas! Did you use a recipe that included weights? It looks like the sugar, water, and peach juice ratio is about 1:1:1? I want to do this. I've been itching for some salsas. So far, I just freeze mine and haven't canned them. We did just make yogurt from scratch. Homemade peach preservers and homemade yogurt. Mmmmm!

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  2. Thanks Nilam! Homemade yogurt with these peach preserves makes my mouth water. We need to be neighbors. We didn't use any recipe actually, just eyeballed it all. The measurements I listed above are very much estimates....! After peeling and pitting, we filled a large mixing bowl with peaches and juice. Not sure how much that is.... Our Dutch oven is 5.5 qt and with water, juice, sugar, and peaches added we were only 2 inches from the top!

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