Grandmas Spiced Peach Preserves Food

GRANDMA'S SPICED PEACH PRESERVES

Steps:

• Bring a large pot of water to a boil; add peaches. Cook until peach skin begins to split, 1 to 2 minutes. Drain and allow to cool slightly. Peel, pit, and quarter peaches and transfer to a large pot. Mash peaches with a potato masher and stir in sugar, cinnamon, and cloves.
• Cook and stir on low heat until desired consistency, 1 to 1 1/2 hours.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack peach preserves into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and cool. Once cool, press the top of each lid, ensuring that the seal is tight (lid does not move up or down at all).

PEACH PRESERVES RECIPE - (4.5/5)

Steps:

• 1. Wash 16 jars and put them upside down on a cookie sheet in a 250 F for half an hour to sterilize them. 2. Put caps in a small pot of water and keep hot (not boiling) until ready to use. 3. Steam about 8 - 10 peaches (you don't want to crowd them on top of each other) at a time for 7 minutes, or until the skin slips easily from the fruit. 4. Transfer them to very cold water to stop the cooking process. Peel and slice into a bowl. 5. While you are doing this, get your syrup ready in your biggest pot and let it boil for 5 minutes, or until it is clear and the sugar is dissolved. 6. After all the peaches are sliced, transfer as many of them as will fit into the syrup pot. You will have to do several batches. Bring them to a boil. 7. Take four jars at a time out of the oven and, using a large glass measuring cup, fill them about ¾ of the way with peaches. Stick a knife down the sides of each jar to dislodge all the bubbles. Fill with syrup to ¼" from the top. 8. Wipe the tops of the jar with a clean, wet cloth. 9. Put caps and screw tops on, finger tightening only. Transfer the jars to a draft free area, spacing them about an inch or two apart and cover with a towel. Leave to cool and seal well. Do not move for a week. If any jars don't seal, empty them into a pot, bring to a boil and repeat steps 7-9.

OLD-FASHIONED PEACH PRESERVES

Steps:

• Slice, peel, ripe hard peaches (about 10 large).
• Combine fruit and sugar; let stand about 12 to 18 hours (overnight is better) in a cool place.
• Sterilize canning jars.
• Bring fruit and sugar mixture slowly to bowling, stirring frequently. Boil gently until fruit become CLEAR and syrup thick, about 40 minutes.
• As mixture thickens, stir frequently to prevent sticking.
• Skim (if necessary).
• Pour hot preserves into jars, leaving 1/4-inch head space.
• Wipe jar rims and adjust lids.
• Process 5 minutes in a boiling water bath.
• Makes about 7 half-pints jars.

BRANDY AND SPICE PEACH PRESERVES - LISA SIZEMORE

Steps:

• In large heavy pot, combine peaches and sugar.
• Place all spices in cheesecloth and drop into pot with peaches.
• Add lemon peel and brandy.
• Simmer, stirring occasionally, until fruit becomes transparent, approximately 1 and 1/2 hours.
• Skim foam from top as needed.
• Discard spices; ladle fruit into hot sterilized jars and seal at once.
• Simmer jars for 10 minutes in water bath.