Thanks to Kevin for submitting this recipe. It had been about 20 years since I had canned anything. I was attracted to this recipe because it is simple and it calls for leaving the skins on the peaches. Great idea! My peaches were nicely ripened, but for some reason they did not liquify. After about an hour and a half of cooking, it was apparent they they were just not going to break down. At that point, I put them in a Blendtec blender and pulsed them, just two touches per batch. Then they were perfect, with lots of small pieces mixed through. I also made a few changes to suit our taste. My husband is diabetic, and I prefer less sugar. I used Ball's "No Sugar Required" pectin and used about 2 cups of sugar per batch instead of 4 1/2. I added fresh-squeezed lemon juice --- 1/2 lemon per batch -- and stirred in a small amount of cinnamon and fresh-ground nutmeg. It is absolutely delicious, the color is great, and the texture is just right too.
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Thanks to Kevin for submitting this recipe. It had been about 20 years since I had canned...