I've never made preserves or jam or anything similar before, but this was very easy and VERY delicious. Boxes of pectin that I found came in 1.75 oz sizes, so I just used 7/8 of the recipe (10 peaches, 5 1/4 C of the cooked peaches put back in the pan for the second part of the recipe, and the 1.75 oz of pectin). I used only 2 1/2 cups of sugar (about half what I should have used for my 7/8-of-the-recipe measurements) because the peaches were so sweet, and it turned out great. Definitely sweet enough, but I suppose it just depends on your fruit. I was a little worried when I saw the note about preserves being best when you use slightly under-ripe fruit, as my peaches were practically falling apart they were so ripe, but it seems to have turned out fine. And, as someone else noted, leaving the skins on gave it a lovely rosey color!
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I've never made preserves or jam or anything similar before, but this was very easy and VERY...