Peaches Peaches and More Peaches

Yesterday I actually got up and canned more peaches. Now I am a little "Peach" funny. I love peaches. Fresh. I love peaches in Cobblers and Pastries. I do not however like peach jelly or anything at all "flavored" peach. Yuk. So when it comes to canning this many peaches, I have a hard time not making them all peach cobbler preserves. That would be perfect for me.

However, I have a best friend and sister in law that LOVES just plain old peach preserves. So I always have to can some for them or they would never ever eat another peach. They have both fallen in love with Palisade Peaches and swear that no other peaches will do.

SO...onto Peach Preserves

My Peaches Preserves are simple simple.

Peaches

Sugar

Lemon Juice

a small amount of pectin...that's it.

I put the peaches in a large pot. Cover them in sugar and add about 4 Tablespoons lemon juice. How much sugar do you ask? Well, that depends. I start with about 4 cups for 5-6 cups of peaches, and go from there. I am a pinch of this and dash of that girl.

Then I let them sit for an hour so the sugar starts to breakdown the peaches a little. Normally I would have a cocktail. But this day I have to work. SO instead while the peaches are processing I make me a yummy "Reuben" that is not really a Reuben sandwich, turn on music and roll.

Back to peaches.

Now that lunch is over, I start cooking the peaches on medium heat and let them cook for about 45 minutes. Crank the heat up to a rolling boil,  grab the immersion blender or potato masher and break them up a little. I like to still leave some chunks though. At the rolling boil I add a package of pectin. I don't make my preserves really thick, and these peaches were very very juicy, but it does help to not be too runny.

Ladle this into hot jars, seal and water bath for 45 minutes ( Remember I am at altitude) .

Now the girls have their peach preserves, and I have a few jars left that I have no idea what to do with them.

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!