Peach Preserves

Ingredients

Instructions

1. 1Wash 6 half-pint jars in hot, soapy water or run them through the dishwasher and keep them hot; boiling the empty jars first is not needed since the processing time below is 10 minutes or more.
2. 2Simmer the new lids in a small pan of hot (not boiling) water per the manufacturer's directions and keep them warm.
3. 3Wash the screw bands in warm soapy water and set aside.
4. 4To peel the peaches easily, dip them in boiling water for 30 to 60 seconds, then plunge them into ice water; the skins should slip off. Pit and slice the peaches to yield about 6 cups.
5. 5Place the sliced peaches in a large, heavy nonreactive pot with the 5 cups of sugar, 3 tablespoons bottled lemon juice, and the optional cinnamon; let the mixture stand for about 1 hour, stirring occasionally, so the sugar draws out juice from the fruit.
6. 6Bring the fruit and sugar mixture slowly to a boil over medium heat, stirring frequently to prevent scorching, then reduce the heat slightly and continue to cook at a steady boil, stirring often.
7. 7Cook until the syrup thickens and reaches the gel point: use a candy thermometer and cook until the mixture reaches 220°F (which is 8°F above the boiling point of water at sea level), or use the chilled-plate test by dropping a small spoonful onto a plate that has been in the freezer and checking that it wrinkles when pushed with a finger.
8. 8Remove the pot from the heat and skim off any foam.
9. 9Ladle the hot preserves into the hot half-pint jars, distributing the peach pieces evenly, and leave 1/4 inch of headspace.
10. 10Remove air bubbles with a non-metallic spatula, wipe the rims clean, center a warm lid on each jar, and screw on a band until fingertip tight.
11. 11Process in a boiling-water canner, with jars covered by 1 to 2 inches of water, for 10 minutes for half-pint jars and 15 minutes for pint jars, timing from the moment the water returns to a full rolling boil.
12. 12Adjust for altitude: add 5 minutes at 1,001-3,000 feet, 10 minutes at 3,001-6,000 feet, 15 minutes at 6,001-8,000 feet, and 20 minutes above 8,000 feet.
13. 13Turn off the heat, let the jars sit in the water 5 minutes, then remove them to a towel-lined counter and let cool undisturbed for 12 to 24 hours away from drafts.
14. 14Check each seal (the lid should be concave and not flex when pressed), remove the bands, wipe the jars, and label with the contents and date.
15. 15Store in a cool, dark place for up to 1 year for best quality; refrigerate after opening and use within about 3 weeks.
16. 16Do not reduce the sugar or change the fruit-to-lemon-juice ratio, as this recipe's proportions are what make it safe for boiling-water canning and ensure a proper set.