Easy Peach Preserves Recipe For Canning No Pectin Required

PEACH PRESERVES

Steps:

• Crush 1 cup chopped peaches in the bottom of a large saucepan. Add remaining peaches, and set pan over medium-low heat. Bring to a low boil, and cook for about 20 minutes or until peaches become liquid (my family likes a few bits of peach left) .
• Pour peaches into a bowl, and then measure 6 cups back into the pan. Add sugar, and bring to a boil over medium heat. Gradually stir in dry pectin, and boil for 1 minute.
• Remove from heat after 1 minute, and transfer to sterilized jars. Process in hot water bath canner for 10 minutes. Let cool, and place on shelf.

EASY PEACH PRESERVES RECIPE FOR CANNING - NO PECTIN REQUIRED

Steps:

• First, clean your mason jars and lids. Clean your jars in hot soapy water and rinse well. Set up a steamer rack in a 16-quart pot or water bath canner. Place the jars on the shelf and fill the pot with water to cover the jars. Do not let the jars touch the bottom of the pot, as the heat can cause the glass to crack.
• Bring the water to a boil and boil the jars for 10 minutes. Remove the jars with tongs when you're ready to use them.
• Peel and chop clean peaches into small pieces and add them to a large stockpot. You can also use a food processor to speed things along.
• Add the sugar, lemon juice, cinnamon and ginger to the pot and give the whole thing a good stir making sure to coat all the pieces of peaches with sugar.
• Let the mixture sit. The sugar should pull out lots of juice from your peaches in an hour. If, after an hour, your peaches have not juiced, it is ok to add up to 1 cup of water. This may or may not increase the required cooking time depending on how much juice your peaches release during the cook down.
• Bring the mixture to a full rolling boil over medium-high heat, stirring occasionally. Once the reserves have boiled for a full minute, reduce the heat to medium heat (medium-low if your burners run hot) and allow to simmer for 2 + hours or until the liquid has reduced significantly and is thick and sticky.
• Toward the end of the two hours, be sure to keep a close on the mixture. Stir the hot jam frequently not to burn or stick to the bottom of the pan. Skim foam as required.
• Ladle the hot preserves to your hot jars, leaving 1/2 inch headspace at the top.
• Remove any air bubbles with a clean knife.
• Use a clean damp cloth or paper towel to clean jar rims before adding the lids.
• Place lids on top of your jars, twist bands to the top of the pots and turn them until they are finger tight. Do not overtighten.
• Place the canning jars in a boiling water bath canner for 10 minutes.
• Adjust time in the hot water bath canner based on elevation.
• Remove the jars of peach preserves from the canner with tongs and place them on a cooling rack. Allow the preserves to cool at room temperature undisturbed for 24 hours.

NO-SUGAR PEACH PRESERVES

Steps:

• Fill a canner pot half-full with water and bring to a simmer. Wash jars and rings in warm soapy water; rinse with warm water. Place lids in a saucepan off the heat; pour boiling water on top. Let stand until ready to use.
• Measure 3 cups of peaches into a 6- or 8-inch saucepot. Stir in 3/4 cup water. Gradually add pectin, stirring until well blended. Bring mixture to a boil over high heat, stirring constantly. Boil exactly 1 minute, stirring constantly. Remove from heat. Stir in sucralose. Skim foam off the surface of the jam using a metal spoon.
• Ladle jam immediately into the prepared jars, filling to within 1/8-inch from the tops. Wipe jar rims and threads. Cover with lids and rings; screw bands tightly. Place jars on an elevated rack in the canner. Lower the rack to cover the jars with 1 to 2 inches of water, adding more boiling water if necessary. Cover and bring water to a simmer.
• Process the jam for 10 minutes. Remove jars and place upright on a towel to cool completely, 2 to 3 hours. Check seals by pressing the middle of lid with your finger; if lid springs back, lid is not sealed and refrigeration is necessary.