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Homemade Peach Preserves

Updated on December 30, 2013

Difference between jam, jelly, marmalade and preserves

If you have ever stood in front of the jelly isle at the store. You will see jelly, jam, preserves, ND marmalade. I’m sure you have wondered what is the defiance between them all. I know I have at one time.

Jelly- is made from fruit juice that all fruit has been removed from, pectin, sugar, and lemon juice. It is for the most part clean and well holds its shape on a spoon.

Jam- is made from fruit that has been crushed fruit, sugar, pectin, and lemon juice. It is a lot like jelly but will have some pulp in it, but will not have any chunks of fruit in it.

Preserves- is made from large piece of fruit, sugar, and sometimes pectin and is cooked to down to make syrup to hold the fruit in. It is not sooth and will have piece of fruit in it.

Marmalade- is made from mostly citrus fruit like orange and both the flesh and peel of the fruit is used, along with sugar, and pectin. It is a soft jelly that is a bit more bitter then plain jelly.

About Homemade Peach Preserves

I’m a big peach lover, and every summer I stock up and make peach preserves, just so I can enjoy my peaches all year long. In y peach preserves I use cinnamon, because I like peaches and cinnamon together, but if you do you can leave it out. You can also add more or less sugar to taste depending on how sweet your peaches are.

I enjoy my peach preserves on toast, biscuits, and corn bread. Some other ways you can use the peach preserves as a marinade for chicken or a sauce, in cakes, pies, and pancakes. My kids love it when I make peach bars with it, kind of like lemon pars but made with the peach preserves. The peach preserves work well in almost anything on the sweet side, and next to strawberry as my favorite preserves out there.

I love to hear from y’all so please feel free to leave question, comments, or to leave your favorite way to enjoy peach preserves below in comments.

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Home Canning

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4 stars from 3 ratings of Homemade Peach Preserves

Canning 101 Pressure vs Water Bath

Canning 101

How To Home Can

How to Home Can

There are two different types of home canning pressure canning, and hot water bath. This recipe will use a hot water bath but there are some foods that have to pressure canned to be safe to eat. If you would like to know more about pressure canning http://www.freshpreserving.com is a really good place to start.

Water bath canning

Used to can tomatoes, salsa, fruits, chutney, pie filling, jams, jelly, and preserves.

What you will need

A water bath canner, or a large stock pan that can hold jars and have room to cover the jars with around an inch of water, as well as vegetable steamer that sits at the bottom of your pot or canning rack.

  • Glass canning jars with lids and seals.
  • Tongs and a jar lifter that can lift jars from boiling water
  • A pot for cooking whatever you are canning
  • Large spoon
  • Dish Rag
  • Cutting board
  • Ladle
  • And a plastic spatula

So now you got everything what you need to do is

Wash jars, lids and seals in hot soapy water

Prepare the food you plan on water canning

Place jars lids in seals in simmering water for five minutes

Fill jars with the item you are canning. Make sure you leave enough head space as your recipe says.

Wipe real of jar but to do not touch

Add seal and ring to jar and tighten till finger tight

Place jars in canner on canning rack or steamer (Never ON BOTTOM OF POT) in canner or pot with boiling water. make sure water covers the jars by at least a inch.

Process for as long as your recipe or canner recommends.

Remove jars from boiling water with can lifter

Check seal on cans, and tighten the ring the rest of the way down

Let cool and store in a cool dark place.

This is the method for hot water bath canning, if you are making soothing that needs a presser canner please do not fallow this outline. Fallow the instructions on your pressure canner or in your recipe.

To the right I have chosen two videos for those you might want to know ore about water bath canning and seeing it done.

Peach Preserves

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How Long It Takes

Prep time: 10 min
Cook time: 30 min
Ready in: 40 min
Yields: 6 pints

Jar of peach preserves

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  • 6 c. fresh peaches, peeled and chopped
  • 4 c white sugar
  • 1-2 tsp cinnamon, opt
  • 1 pkg dry pectin
  • 1 lemon, juice
  • 6 pint sized jars with lids

Peach Preserves Breakfast

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What to do

  1. Add peaches, lemon, cinnamon and sugar to a large pot and mix well. Let sit for 1 hour
  2. Stir mix well and bring to a low boil, and cook for about 20 minutes.
  3. Gradually stir in dry pectin, and boil for 1 minute.
  4. transfer to sterilized jars leaving ½” headspace . Process in hot water bath for 10 minutes.
  5. Once jars have cooled, secure lids and store in cool, dark place for up to a year.

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