Lynne M. Giffen's Recipe

Old Fashioned Peach Preserves

Category: Recipes

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