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Peach Preserves

Reviewed: Aug. 11, 2012
I just made this recipe, after not having made jam for many years. I LOVED not having to peel the peaches! I tweaked the recipe a bit- using 14 peaches to yield the 6 cups cooked peaches. Cut them into half inch cubes, then crushed them with a hand potato masher while cooking. It left some nice small pieces of fruit in the preserves. Also added a tablespoon of lemon juice. And after adding the sugar, and while boiling the fruit, I added 1/2 tsp. of butter to cut any foam. The jam turned out perfect! As good as any I made 30 years ago, and so much easier! Your user reviews helped me a lot. It certainly was not too sweet, and set up beautifully. I'll use only this recipe from now on! Yielded nine jelly jars.
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