This is my first time making any sort of fruit spread, but certainly not my first time cooking. Thank goodness for that--my preserves were turning into nothing like the recipe or the video. They weren't very juicy, and even on low heat, they were trying to burn and caramelize at the bottom before they became liquid. I ended up with a mushy mess (like the consistency of slop) instead of a liquid. And it was a darker brown, which indicated caramelization. 12 peaches yielded 4 1/2 cups of "liquid" peach. 2 cups sugar sweetened it up plenty, and the final yield was 5 1/2-8 ounce jars. Much less than expected, but I'll forgive the recipe because it tasted ABSOLUTELY AMAZING. Just be mindful of your peaches as you cook--not all peaches will cook up exactly the same, and no two batches will be alike. Happy canning!
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This is my first time making any sort of fruit spread, but certainly not my first time...