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Photo by Stephanie Gang
- 8 to 10 ripe peaches (each 3 inches in diameter; about 3½ pounds)
- 3 T. lemon juice
- 1¼ cups sugar
Peel and pit peaches. Remove any bruised spots and discard. Coarsely mash. Stir in lemon juice. Measure peaches and juice: You should have about 5 cups. A little more or less is OK.
Put mashed peaches and juice in large skillet (10 to 12 inches in diameter and 3 inches deep, not cast iron).
Add sugar. Cover pan. Bring to boil over high heat. Boil 1 minute with lid on. Remove lid. Reduce heat so peaches continue to bubble but don’t boil over.
Cook, stirring, until mixture reduces in volume by half, about 8 minutes. Do not overcook. Preserves thicken as they cool.
Remove from heat. Skim any foam and discard. Immediately ladle into a heat-proof container.
Cool, uncovered, at room temperature (about 1 hour), then cover and refrigerate. Store in refrigerator up to 1 week.
Makes 4 cups.