Peach Preserves

Here is one way I'm preserving tastes of summer 2010


Peach Preserves
About 10 large firm but ripe peaches, peeled and sliced
6 cups sugar

Combine the fruit and sugar in a 4 quart pot.  Cover and let stand in a cool spot for 18 to 24 hours.  After standing, bring pot to boil, stirring frequently.  Bring slowly to 200 degrees F and continue simmering for approximately 40 minutes.  Continue stirring frequently.  The fruit softens and becomes more opaque.  The syrup thicks.  Skim off foam if necessary.  Or add a t. butter to help keep the foan down. 


Immediately fill hot, sterilized half-pint jars with preserves leaving 1/4 inch head space.  Wipe jar tops and threads clean.  Place hot lids on jars and screw bands on firmly.  Process in boiling water canner for 5 minutes.  Yield 6 half pints.


I had a little more which went into a bowl and into my frig.  It will sweeten my morning yogurt for a while.


Remember to enjoy yourself.