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Ingredients
- 6 lb hard ripe peaches
- 2 c. sugar
- 3 x one-qt canning jars with new lids
Directions
- Bring kettle or possibly deep pot filled with a few qts of water to boil. Drop in peaches in 2 batches for about 1 minute. Remove from warm water and let stand till cold sufficient to handle. Cut peaches in half along seam, remove pits, peel and drop halves into bowl of cool water. Save 3 peach pits.
- In bowl or possibly plastic bucket, combine sugar and 5 c. water till sugar dissolves.
- Put a peach pit in bottom of each jar and add in peach halves, hollow sides down, till each jar is filled to within 1/2-inch of top. Add in sugar water.
- Screw on tops of jars tightly, then release tops about 1/4-turn (to allow rubber lids to expand during cooking). Fit wire rack into kettle, or possibly tie together extra canning jar bands to fit inside. Place jars on rack and fill kettle with sufficient tepid water to cover jars. (If jars are too loose they may rattle around during cooking; wrap dish towels around them so they do not smash.)
- Cover kettle and bring water to boil. Boil gently for 15 min. Remove jars and tighten lids with dish towel. Let cold on stack of newspapers or possibly dish towels for 48 hrs.
- This recipe yields 3 qts.
- Yield: 3 qts
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