Peach Preserves - cooking recipe
Ingredients
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2 1/2 to 3 lb. ripe peaches (10 to 12)
2 Tbsp. lemon juice
1 (1 3/4 oz.) pkg. pectin for low-sugar preserves (low-methoxyl pectin)
24 packets Equal or 7 1/4 tsp. Equal measure
Preparation
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Peel, pit and finely chop peaches; measure 4 cups into a large saucepan.
Stir in lemon juice and pectin.
Let stand 10 minutes ,stirring frequently.
Cook and stir over medium heat until it comes to a boil.
Cook and stir 1 minute more.
Remove from heat. Stir in Equal.
Ladle into freezer containers, leaving 1/2-inch headspace.
Seal and label.
Let stand 4 to 6 hours at room temperature.
Store up to 3 weeks in the refrigerator or 6 months in the freezer.
Makes about 4 cups (64 one tablespoon servings).
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