Peach Preserves

So, I didn't know there was a difference between jelly and preserves. I have been educated. After 9 hours of preserve making, I feel well educated. But if one is to be educated on preserve making, my Granny is a master teacher and I am grateful for the opportunity to learn.

When we found out that it was customary and good manners to bring a small gift when invited to someones home for a meal when we are overseas, we began searching for an idea for what we could bring from Georgia that might be a nice offering. We know that being the 'new kids in town' we would need a lot of whatever it was we decided on and I wanted it to be something cool.

While explaining my predicament to family my cousins had the greatest idea - Peach Preserves! Because who doesn't know about a Georgia Peach?

So my adventure in preserve making began.....

First I gathered the ingredients:

1 Batch

3 lb. peaches / 4 cups chopped / 9 peaches

5.5 cups sugar

1 box Sure Jel

1 lemon

1/2 T butter

You must make them one batch at a time. When making preserves you can't double a batch or you'll have a mess.

We got the peaches from Lane's. They were the first batch harvested of the season, which I have been told is the best for making jellies, preserves, and for pickling. Though why someone would pickle a peach is beyond me. 

I had my trusty kitchen helper begin to wash all of the jars and lids.

We put them in a big pot of water to boil. As we got through several batches, I came to realize, it was a good idea to have two pots going at a time. That way while you were using the set of jars you just boiled, you could be boiling another batch.

Peal and chop 4 cups of peaches and place in a large saucepan

Squeeze 1 lemon and stir into peaches.

Measure 5 1/2 cups of sugar into a separate bowl. The sugar has to be added later and all together quickly, so it is important to have it measured and ready to dump in.

To the peaches, add 1 box of SureJel and 1 Tbsp. of butter. The butter keeps the peaches from foaming up when you cook them.

Cook on high, stirring occasionally, until the peaches are at a rolling boil (boiling even when you are stirring). Then add all of the sugar and mix in quickly, being sure to scrape down the sides of the pot, so as not to lose any possible sugary goodness! Then stir constantly until the peaches reach a rolling boil again. When they do, set a timer for EXACTLY 1 minute and stir, stir, stir. Word to the wise, the stuff pops worse than bacon. I don't know why, I just wish I had been wearing armor. I hate being popped with hot liquid, I don't care what it's for.

After a minute move the peach mixture off the heat completely.

Now remove one jar at a time, fill it to the bottom of the threads (the things that allow the lids to screw on).

It is good to have an aid in getting jars placed on my plate for me to fill and for scooping out lids and rings!

Be sure to wipe the rim of the jar off with a wet paper towel before you place the lid on. If some of the preserves accidentally splashes on there, the lid won't seal.

Then screw on the ring and place upside down for 5 minutes and then upright again. Turning them upside down allows the hot preserves to help the lid stay warm enough to seal properly. Once the jars have been turned upright, you will start to hear the jars 'pop'. That means they have sealed.

I have made hand-written labels that say, "Georgia On My Mind" to put on the jars. I also bought a floral patterned peach fabric to cut to place around the top. 

Viola! 72 homemade gifts for all of our future friends. 

And of course a few large jars for us to have a taste of home from time to time!

One Batch filled 15 4oz. Jars or 7 8oz. Jars