Peach Preserve[Printer-friendly version of recipe]
A 2nd Place winner at the 1998 Santa Clara County Fair and 3rd Place ("too thin") in 1999. Done with white peaches won 3rd prize at 2001 Fair ("not quite smooth enough for jam"). May enter in preserves category in 2002.
10 cups unpeeled and chopped peaches
2 1/2 cups sugar
1/4 coup lemon juice
Cook all ingredients at a very mild boil (less than medium heat) for 1 hour. Skim the foam from the top of the fruit at end of cooking.
See instructions for preparing and filling jars.
After filling jars, return to a boiling water bath for 5 minutes. Take out and allow to cool. Jars should seal within the hour.
Yield: 7 - 8 oz. jars