I love to can peaches when they are in season, perfectly ripe and juicy, preserving them allows me to enjoy them in recipes throughout the year. Try these peach preserves over vanilla ice cream or for breakfast with yogurt and granola.
Prep Time: 1 hour
Cook Time: 2–2½ hours
Yield: 4 x 8 oz mason jars
3 lb fresh peaches
1½ cups peach juice
3 tbsp honey
¼ 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. Cook them on medium heat for 1–1½ 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 stockpot with water and place a canning rack on the bottom of the pot.
Sterilize four, 8 oz mason jars by placing them into boiling water for 10 minutes. Remove the jars from the water, they are now sterilized and ready to be filled.
When the peaches are done cooking fill the jars leaving about a quarter of an inch at the top. Wipe the edges clean and put the lids on the jars.
Place the jars in the stockpot on top of the wire rack. Bring the water to a boil, and boil the jars for 15 minutes.
Remove the jars from the pot and allow them to cool. Tighten the lids and store them in the pantry or fridge. The peaches will last in the pantry for a least one year.