Ingredients

 Method

Pour boiling water over peaches and allow to set for about 15 minutes. Slip skins from peaches, remove pits and cut into good sized chunks. Make layers in a large heavy stainless or porcelain pan. For every 3 cups of peaches, use 2 cups of sugar mixed with 1 teaspoon of Fruit Fresh. Layer the peaches and sugar in the pan, making no more than 4 layers. Cover and allow to stand for several hours while the peaches draw their own juice.

When you turn on the fire, keep it low until the syrup looks clear, then raise it to high and, stirring frequently, boil it until the syrup looks thick. The more peaches you have in the pan the longer this will take. But it is better to use a high temperature and do a lot of stirring and get the syrup reduced quickly. Allow to stand about 5 minutes before you begin putting the preserves into jars. Stir thoroughly. This will help prevent the fruit from floating. Pour into hot sterile jars and seal. Place in hot water bath for 20 minutes to properly seal and prevent fruit from floating.

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