Peach Cobbler Preserves

(The wine is for me..not the peaches)

I have created this blog mainly for my friends, and because I really love finding a good blog with good information, and great recipes. So for the first post I will start from today..Peach Cobbler Preserves.

Now I have really spoiled a few of my friends and family with Palisade Peaches from Palisade County, Colorado. I have eaten many peaches in my life and have never, ever had any as good as Palisade Peaches. They are so sweet and juicy and once you eat anything with them you will never want another peach. A friend of mine had a fundraiser and I ordered 2 28 pound boxes. It is alot of Peaches!

Peeling Peaches: It is so much easier to peel peaches with the blanching method:

Put Peaches in Boiling Water for 30-45 Seconds. (At this elevation I do 45 seconds to 1 minute) Take them out of the pan and immediatly put them into an ice water bath. The skins then just slide right off.



Peach Cobbler Preserves

Ingredients:

• 5 cups diced ripe firm peaches (8 to 12 peaches, depending on size)
• 4 tablespoons fresh lemon juice
• 4 cups granulated sugar, divided
• 1 scant teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon unsalted butter
• 1 pouch liquid fruit pectin
• 1 1/2 teaspoons vanilla

Preparation:

In a large deep kettle, combine the peaches with the lemon juice and 2 cups of the sugar; cover and let stand for 1 hour.

Fill a canner about half-full with water; add the empty canning jars and bring the water to a boil. Reduce heat to low to keep jars hot. Bring a saucepan of water just to a boil; reduce heat to low and add the jar lids. Do not boil the lids.

To the peaches add the remaining sugar, cinnamon, nutmeg, and butter, if using. Heat uncovered over medium heat, stirring often, until sugar is dissolved. Bring to a simmer and simmer for 5 minutes, stirring frequently.

Increase the heat to medium-high. Stirring constantly, bring the mixture to a full rolling boil. Add the pectin and bring once again to a full rolling boil. Boil for exactly 1 minute longer. Remove from heat and skim excess foam from the mixture. Stir in vanilla and let the fruit mixture cool for 5 minutes, stirring occasionally.

Using tongs, carefully remove jars from the hot water, draining well. Fill them with hot fruit mixture, leaving 1/4 inch headspace. Wipe rims clean with a dampened cloth or paper towel and fit seals on tops of jars. Screw on the lids firmly. Lower the jars into the water and add more very hot or boiling water so the water is 1 to 2 inches above the jars. Bring to a boil. Cover and boil gently for 10 minutes. Remove jars from the hot water and let cool on a rack. Do not invert the hot jars.

Makes about 5 half-pint (8-ounce) jars.

Note: If using 1-pint (16-ounce) jars, process/boil the full jars for 15 minutes.

I obviously quadrupled everything in this recipe for this large batch....and YUM! I can't wait for them to sit for a week or so and absorb the syrup..then it is cobbler time!