Peach Preserves

Ingredients

• ●1.4 kg (about 3 lbs) ripe peaches
• ●60 ml (¼ cup) fresh lemon juice
• ●700 g (3½ cups) sugar
• ●1 package (49 g) powdered pectin

Method

1. Blanch the peaches: cut a small X in the bottom of each one, drop in boiling water for 30-60 seconds, then transfer to ice water. The skins will slip right off. Halve, pit, and chop into ½-inch pieces.
2. In a large pot, combine the chopped peaches, lemon juice, and pectin. Bring to a rolling boil, stirring frequently.
3. Add the sugar all at once. Return to a rolling boil and cook for 1 minute, stirring constantly.
4. Remove from heat, skim foam, and ladle into jars with ½ inch headspace.
5. Process in a water bath for 10 minutes.
6. *Storage:** Sealed jars for up to 1 year.