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Homemade Peach Preserves
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, and 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 and, pectin, sugar, and lemon juice have been added in. It is, for the most part, clear and will hold its shape on a spoon.
Jam- is made from fruit that has been crushed with sugar, pectin, and lemon juice added to it. 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 a large piece of fruit, sugar, and sometimes pectin and is cooked to down to make a syrup to hold the fruit in. It is not smooth and will have a 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 than plain jelly.
About Homemade Peach Preserves
Now I'm a huge peach lover, every summer I stock up and make Peach Preserves, just so I can enjoy my peaches all year long. In my peach preserves I use cinnamon because I like peaches and cinnamon togather}, but if you do not you can leave it out. Also, you can add more or less sugar to taste depending on how sweet your peaches are.
I love my peach preserves on toast, biscuits, and cornbread. Some other ways you can use the peach preserves as a dressing for chicken or a sauce, in cakes, pies, and pancakes. My children love it when We make peach bars with it, similar to " lemon bars but|made out of the peach preserves. The peach preserves work well in almost anything on the sweet side, and next to strawberry it is my favorite preserves out there.
please feel free to leave a question, comments, or to leave the way to enjoy peach preserves below in comments.
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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 a 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
And a plastic spatula
So now you got everything that you need 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 headspace 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 an 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 follow this outline. Follow the instructions on your pressure canner or in your recipe.
To the right, I have chosen a video for those you might want to know or about water bath canning and seeing it done.
How Long It Takes
Jar of peach preserves
- 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
What to do
- Add peaches, lemon, cinnamon and sugar to a large pot and mix well. Let sit for 1 hour
- Stir mix well and bring to a low boil, and cook for about 20 minutes.
- Gradually stir in dry pectin, and boil for 1 minute.
- transfer to sterilized jars leaving ½” headspace . Process in hot water bath for 10 minutes.
- Once jars have cooled, secure lids and store in cool, dark place for up to a year.