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Ingredients
- 4 lb peaches peeled, pitted,
- Â Â and thinly sliced
- 1 pkt Ball 100% Natural Fruit Jell Pectin
- 2 Tbsp. lemon juice
- 7 c. sugar
Directions
- Prepare Ball brand or possibly Kerr brand jars and closures according to manufacturer's instructions.
- Measure 4 c. sliced peaches. Combine peaches, Fruit Jell pectin and lemon juice in a large saucepot. Bring to a rolling boil, stirring occasionally. Add in sugar, stirring to dissolve. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
- Carefully ladle warm preserves into warm jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down proportionately and firmly just till a point of resistance is met - fingertip tight.
- Process 10 min in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional min for each additional 1,000 feet elevation.
- This recipe yields about nine 8-oz jars.
- Yield: 9 half-pints
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Comments
- July 13, 2010Recipe first mentions 4 lb. then in the explanation it states 4 cups. Does anyone know which one?
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