Reviewed: Dec. 7, 2011

We loved the preserves that were canned earlier this year. Problem now, they are crystalizing. Tried setting the jar in hot water to "liquify" even a little. What did I do wrong?

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Reviewer:

katy

Reviewed: Sep. 25, 2011

Very good, and very easy! I have made this often enough now that I don't pour the peaches into a bowl and measure back into the pan, I can eyeball the cooked peaches and know if I have the right amount, then add the sugar and continue the recipe. (The first few times I made it I followed the recipe exactly until I got a feel for it.) Not as firm as a jam, not as runny as a sauce - just the way a preserve should be. Thank you for the recipe!

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Reviewer:

arctic200

Cooking Level: Intermediate

Home Town: Holden, Massachusetts, USA

Living In: Rockville, Maryland, USA

Reviewed: Sep. 17, 2011

These taste great. I think I'd like to try adding a few spices next time (like cinnamon or cumin). I am rating this 4 stars because I found #2 confusing. Apparently, pectin only sets up a certain amount of liquid. I'm relatively new to canning preserves, so did not know this and did not understand why I had to pour it out into a bowl and measure it back. However, I pour the sugar in the pot directly and boiled everything and added the pectin. I got 11 jars and it tasted and set up just fine. Would definitely make this again. Thanks for sharing the recipe.

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Reviewer:

Ophelia

Cooking Level: Intermediate

Home Town: Ashland, Virginia, USA

Living In: Omaha, Nebraska, USA

Reviewed: Sep. 13, 2011

LBOXF: I also had smaller peaches. I used a dozen peaches the first time and got about 3 1/2 cups. The next batch I boiled 16 peaches and got a little over 4 cups. There was a lot more juice after I added the sugar (I used 3/4 cup of sugar per cup of peaches). Good luck! Excellent recipe!!! This was super easy to make and the result was outstanding. I boiled the peaches a little longer than the recipe suggested, and added a little more pectin for thicker consistency. Thank you for sharing!

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Reviewer:

KFran

Reviewed: Sep. 13, 2011

Does anyone know how many cups of peaches I should end up with? I have many very small peaches.

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Reviewer:

LBOXF

Reviewed: Sep. 4, 2011

I made a slightly smaller batch and used less sugar than what I should have, - I added sugar in smaller increments until it tasted sweet enough for me. I also added just a tiny bit of cinnamon. It turned out super! I'm using it for toast....and I add a spoonful on top of white cake with whip cream. VERY good recipe!

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Reviewer:

Marnie

Reviewed: Sep. 2, 2011

According to the recipe, you required 12 peaches to make six cups. I don;t know what size peaches the author used, but I required at least eighteen to twenty so the recipe as it stands is very misleading.

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Reviewer:

Mercy

Reviewed: Aug. 31, 2011

Absolutely fabulous! It has a full bodied taste of peaches. Looks great with chunks of peaches in it and not too sweet. It has a great consistency. Took this jam to work with some scones and everyone raved about it, I gave the recipe to three others already! Highly recommend. This made 9 jars for me.

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