HOMEMADE PEACH PRESERVES

Sandi Holland King

6 c. fresh peaches that have been peeled, pitted and chopped into bite-size pieces

Juice of fresh lemons (approximately 4 Tbs.)

4 c. sugar

1 Tbs. butter

8 pt. sized jars that have been prepared (cleaned, boiled and air dried in 250°F. oven) 

Rims and lids that have been boiled for 5 minutes

Large canning pot with boiling water

A funnel

Tongs

Large heavy bottomed saucepan

In large saucepan add lemon juice. Stir in chopped peaches and coat peaches with lemon juice to keep them from getting brown. Add sugar and stir well being sure to coat each piece with sugar. Allow to sit for at least 1 hour. Bring peach mixture to a boil and stir occasionally to keep from sticking. Lower heat and boil until mixture gets really thick. (This could be an hour or more of cooking.) While peaches are still hot, spoon them into each clean jar using funnel and leaving at least ¼” of space at the top. Place lid on and screw ring on l...