Use these peaches as garnishes for salads or serve with cream for a quick gourmet dessert.
WHAT YOU'LL NEED
13-14 medium peaches
4 cups water
4 Tbsp fruit pectin
2 ¼ cups granulated sugar
Can preparation process
Place two clean two 1-litre mason jars on the rack in a boiling water canner. Cover the jars with water and heat to a simmer. Heat sealing discs in hot, not boiling, water. Keep jars and sealing discs hot until ready to use.
Peach preparation process
Place the peaches in boiling water for 30 seconds, and then drop in ice water to loosen skins. Peel, pit, and quarter the peaches. Using a large bowl, dissolve fruit pectin in 8 cups of water. Add cut peaches to bowl. Set aside. In a large stainless steel saucepan, bring water and sugar to a boil. Drain peaches and add them to the boiling syrup. Once the pot returns to a full boil, remove from heat.
Pack peaches quarter cut-side down into a hot jar, leaving 2 cm headspace at the top of the jar. Add hot syrup to cover peaches to within 1 cm of the rim. Using a spatula, remove air bubbles and adjust headspace, if required, by adding more peaches and hot syrup. Wipe the jar rim clean to remove any food residue. Place lids and bands on jars and screw tight until resistance is met. Do not over tighten. Return the filled jar to the rack in canner and repeat with the other jar.
Cover the jars with water. Cover canner and bring water to full rolling boil before starting to count processing time. Boil filled jars for 15 minutes.
Remove canner lid, wait 5 minutes, then remove jars without tilting and place them on a protected work surface. Cool undisturbed for 24 hours. Do not retighten screw bands.
Check jar seals by pressing the top of each seal. If they do not bounce back it means the seals have taken. Remove screw bands and wipe and dry bands and jars. Store screw bands separately or replace loosely on jars. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.