No Pectin Peach Preserve Recipe
This no pectin peach preserve recipe is super easy to make. The consistency will be less liquid or jelly like than most peach preserve.
Equipment
- Pot
- Mason Jar
Ingredients
- 6 peaches
- 3/4 cup of sugar
- 1 tablespoon of lemon juice
- 1/2 cup of water
Instructions
- Blanching of the Peaches: Fill 2/3 of a large pot with water. Bring to a boil. Add peaches for 1-2 minutes, then remove them with slotted spoon immediately into a large bowl of cold water. This process will help remove the fuzzy skins easily.
- Peeling the skin: Peel the skin by just pulling on it by hand, but if it won’t peeled easily, just use a knife. Afterwards, cut the peaches to remove the pits and cut them into small pieces.
- Cooking the Preserves: Place all the cut peaches in a large pot and add 3/4 cup of sugar and 1 tablespoon of lemon juice. Place the pot over the stove uncovered and bring to a light boil, stirring occasionally to prevent scorching. Cook at medium-low heat for 60 minutes. Add 1/2 cup of water and simmer for 15 minutes.
- Cleaning the Jars: Before every use, wash empty jars in hot water with detergent and rinse well by hand, or wash in a dishwasher.
- Sterilizing your Clean Jars: After washing them, let them dry in the oven at 250 degrees F for about 15 minutes or until completely dry. Put lids in a pot and let them boil for at least 5 minutes. Jars should be kept hot until ready to fill with food.
- Preserve in a Jar: Transfer your boiling hot preserves to the jars using a sterilized spoon and leave about 1/2 inch space. Screw the lid to keep a tight seal and keep the jar in the refrigerator for 3 to 4 weeks. I don’t recommend storing it on a shelf.
Nutrition
Calories: 936kcalCarbohydrates: 237gProtein: 8gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 8mgPotassium: 1733mgFiber: 14gSugar: 226gVitamin A: 2937IUVitamin C: 67mgCalcium: 63mgIron: 2mg
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