Remember how I was telling you how lucky M and I are to have tons and tons of wonderful family and friends? Well, one of these family members lives on a large horse property and has a whole bunch of fruit trees. Among these are peach trees. And not just any peach trees, but ones that produce some of the sweetest and juiciest peaches this side of South Carolina. I'm not exaggerating when I say juiciest. I wouldn't have dared eat one of them without a couple of napkins. If I could have those napkins and stand over the sink, it was even better. One bite and I knew they were the perfect peaches for preserves.
I've had this recipe on my radar for a while now and was happy to finally get to it. As with all of Katie's other recipes, this one did not disappoint. If you find yourself with an abundance of perfect peaches this summer, be certain to make these preserves. If you can them, summer can last all year long. What a sweet thought.
Spiced Peach Preserves
slightly adapted from Good Things Catered
6 c. ripe fresh peaches, peeled and pitted
1 1/3 c. sugar
1 tsp. fresh lemon juice
3/4 tsp. cinnamon
1/2 tsp. freshly-grated nutmeg
1/8 tsp. ground cloves
4 oz. liquid fruit pectin
1. In large pot, combine peaches, sugar, lemon juice, cinnamon, nutmeg, and cloves. Over medium high heat, bring to a boil, stirring occasionally. Let boil for 15 minutes, or until peaches have been crushed into smaller pieces.
2. Turn heat up to high and bring to rolling boil. Add fruit pectin, stirring constantly, and bring back to a rolling boil. Let boil for one full minute, stirring constantly, until starting to thicken.
3. Remove from heat, skim foam from top, and ladle into prepared jars.
4. If canning, fill jars with preserves, leaving 1/4-inch head room, and boil for 10 minutes to prepare. May be stored for up to a year.
5. If not canning, pour into jars, seal and let cool completely. Place in refrigerator and enjoy for up to two weeks.
two years ago: another use for summer peaches, bourbon-peach cobbler