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Prep Time: Cook Time: Total Time:
from The Big Book of Preserving the Harvest
by Carol W. Costenbader
1/2 tsp ascorbic acid
3 1/2 pounds peaches, peeled, pitted and chopped (about 7 large)
5 cups of sugar
1/4 cup lemon juice
3/4 tsp almond extract
Prepare an acid bath by adding the ascorbic acid to 1 quart of water.
Dip the peaches in the acid bath and then drain well. Combine fruit, sugar
and lemon juice in a heavy 6-8 quart saucepan, stirring over medium heat to
dissolve sugar.
Boil slowly, stirring constantly until mixture thickens and fruit is
translucent and reaches 220 degrees F on a cooking thermometer.
Stir in almond extract.
Remove from heat and skim foam, if there is any with a metal spoon. Ladle
into sterile jars, allowing 1/4 inch headspace. Cap and seal.
Process 10 minutes in a boiling water bath canner
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Old Fashioned Peach Preserves
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Category: Recipes
Prep Time: Cook Time: Total Time:
from The Big Book of Preserving the Harvest
by Carol W. Costenbader
1/2 tsp ascorbic acid
3 1/2 pounds peaches, peeled, pitted and chopped (about 7 large)
5 cups of sugar
1/4 cup lemon juice
3/4 tsp almond extract
Prepare an acid bath by adding the ascorbic acid to 1 quart of water.
Dip the peaches in the acid bath and then drain well. Combine fruit, sugar
and lemon juice in a heavy 6-8 quart saucepan, stirring over medium heat to
dissolve sugar.
Boil slowly, stirring constantly until mixture thickens and fruit is
translucent and reaches 220 degrees F on a cooking thermometer.
Stir in almond extract.
Remove from heat and skim foam, if there is any with a metal spoon. Ladle
into sterile jars, allowing 1/4 inch headspace. Cap and seal.
Process 10 minutes in a boiling water bath canner
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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