There is scarcely anything more delicious than fresh Georgia peaches in any dish I serve. I think the peaches are the reason I remained in Georgia after moving here some odd years ago. Peaches are readily available when they are in season and although I’ve not had success with growing my own peach trees, I do frequent the Farmer’s Market for fresh peaches. I ran across some peaches yesterday while there that I couldn’t refuse to buy and decided it was time for some fresh peach delights.
I found a simple recipe online from georgiapeaches.org that I use for my peach preserves and it’s become my no fail, easy to make peach preserves recipe. The biggest thing that makes this recipe delicious is FRESH peaches. You can pretty much look at the peaches to see if they have been refrigerated or come straight from the tree. At least I can tell the difference after years of making preserves. The recipe I’m using makes 6 half pint jars, give or take. I’m going to use up some jelly jars I just bought so I don’t have to go out and buy different size flats. Below are the ingredients you will need to gather before you start making your peach preserves.
I start my peach preserves by washing the peaches really well. And then really well again. I’m a fanatic about clean food. Wash wash wash. I selected a little firmer fruit than I normally would because I wanted to make some Peach Chutney as well, but that’s a whole other post. I didn’t get the Churney made as planned today. That happens sometimes during school holidays when the kids are out of school and I need to be 100 places at once. I consider myself lucky that I had time to make peach preserves.
Next up, I sliced and diced my peaches until I had 4 cups ready to start the cooking process.
Into the diced peaches, add 1/4 cup of lemon juice and a box of fruit pectin. Set the temperature to high and stir constantly until it comes to a full roaring boil.
Stir, stir, stir, stir…
Keep stirring, you’re doing GREAT!
As soon as it comes to a full roaring boil, it’s time to add the 5 cups of sugar (don’t skimp on this).
It’s time to work those upper arms out some more and continue stirring. Once the mixture reaches a full boil this time, let it continue to boil for 1 minute. Keep those arms moving. I’m stirring and stirring and stirring my brew… oops wrong song, rewind.
Have jars and lids ready because this process will move quickly. You will want the flats on the jars as soon after you ladle the preserves into it for a better seal.
And now, the moment I’ve been waiting for…
My goodness, fresh toasted English muffin with warm melted butter and peach preserves right out of the pan. Heavenly.
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