I love to can all of the flavours of summer so I can enjoy them year round. Try these preserves over vanilla ice cream or for breakfast with yogurt and granola.
Total Time: 1.5 hours
Yield: 4 x 250ml jars
3 lb Fresh Peaches
350ml Peach Juice
3 Tbsp Honey
1/4 tsp Sea Salt
Wash the peaches well, slice them in half, remove the pit, and dice them into medium sized pieces. Add the peaches to a pot with the rest of the ingredients and cook them on medium heat for one to one and a half hours, stirring occasionally until the peaches are soft and the liquid has a syrup consistency.
While you are waiting for the peaches to cook, fill a large stock pot with water and place a canning rack on the bottom of the pot. Sterilize four, two hundred and fifty millilitre mason jars in boiling water for ten minutes. When the peaches are done cooking fill the jars leaving about a quarter of an inch at the top, make sure the edges are clean and put the lids on the jars. Carefully lower them into the boiling stock pot onto the wire rack and boil them for fifteen minutes. Remove the jars, allow to cool and tighten the lids. The peaches will last in the pantry for a least one year, enjoy.