Nothing beats the flavor of a fresh, farm-picked peaches, especially when they’re turned into Precious Peach Preserves!
I never fully appreciated the old peach tree that came with my lake house – until two new neighbors turned my thinking otherwise – and I got to make the most precious peach preserves I ever did eat – or was it the tree?
Food Stylist/ Photographer: Laura Kurella
- 9 peaches, fully ripened (farm fresh are best)
- 1 package low sugar pectin
- 1 lemon, juiced
- 1 teaspoon fine sea salt
- 4 cups sugar
- 1 teaspoon pure vanilla extract
- 1/4 cup high quality bourbon
- 8 half-pint sterilized jars with canning lids or freezer containers*
- 1 Bring a pot of water to boil then place peaches in boiling water, rolling them around, for 30 seconds to one minute.
- 2 Remove peaches and plunge into an ice bath, which will help slip off their skins. Pit and chop peaches into 1/4-inch dice.
- 3 In a heavy bottomed pot, place peaches, pectin, salt and lemon juice then bring to a boil, stirring constantly.
- 4 Add sugar then bring back to a boil, stirring constantly for 7 minutes.
- 5 Remove from heat then add vanilla and bourbon, stirring in well.
- 6 Ladle hot preserves into sterile, hot jars, placing new seal lids on each jar and securing with threaded bands, or wait until preserves are cooled and store in refrigerator or freezer.
- 7 *NOTE: If using jars, place clean jars in a 200-degree oven for one hour prior to filling them so they are sterile and ready to use.
- Calories 50
- Fat 0
- Sodium 31
- Potassium 27
- Carbohydrates 13
- Fiber 0
- Sugar 13
- Protein 0