Sue and George came to visit this week and while they were here I heard that the peaches were ripe at Shelburne Orchard so we went to pick a few. We may have overdone it a little because we ended up with 12 pounds of peaches! Some got eaten right away, some got sent on to mom and dad, but I was still left with almost five pounds of peaches. Which is a whole lot when you can't eat fresh fruit. I asked a friend for help and got this recipe for peach preserves.4 pounds of peaches: peeled, pitted, sliced
1 package powdered pectin
2 Tbsp. lemon juice
7 cups sugar
Combine all in a saucepot. Bring to a boil, stirring gently until the sugar is dissolved. Boil 1 minute. Ladle into jars (can or freeze).
Seemed easy enough so I brought all the fixings out to the farm to get help from Laura (and because it just seemed right to make preserves at a farm).
Laura suggested par-boiling the peaches to get the skins off quickly and easily so I checked the Joy of Cooking for instructions. I love that book, it gives the most basic instructions in detail.... which I need.In the end it was really easy. I made 5 pints of preserves and had a bit left over in the pot which we ate while still warm over ice cream.
I won't know until it all cools if it successfully gelled but it's tasty already anyhow.
You can expect to get some the next time I see you :)
I also got a recipe for peach butter that I'd like to try but have now run out of peaches. I may have to pick more.
