It took me about 4 hours, start to finish, only because I was texting my cousin the whole time getting all the juicy family gossip. Now my phone is sticky from my peachy fingers all over it :)
So here is what I did....
This recipe calls for the following amounts but I doubled it because I have A LOT of peaches to use up.
4lbs. Peaches, peeled, pitted and chopped
5 Cups Sugar
2 Tbsp. Lemon Juice
1/2 Tsp. Ground Nutmeg
1/8 Tsp. Ground Cinnamon
Put all ingredients in a large heavy stockpot and cook over medium heat, stirring constantly to dissolve sugar. Bring to a boil, stirring constantly, and boil until it reaches 220 degrees. Be careful, because this stuff will foam.
Ladle into hot, sterile jars (you already prepared these right???) leaving 1/4" headspace.
Wipe, cap and seal. Process for 15 minutes in a water bath canner. Take out jars and let sit on a towel on the counter until cool. Check that all jars sealed. Voila!
I can't wait to dig into these!!!! Some upcoming recipes (hopefully) will be peach chutney, canned peaches and peach pie filling...Seriously, I am DROOLING thinking about all this peachy goodness!
I think I'll try that with the peaches I have coming in July!
ReplyDeleteYou won't be disappointed! There are some really great canning recipes in the Ball Blue Book of Canning. I just made a bunch of peach pie filling and canned peaches, too. I'll be sharing those in upcoming posts.
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