In the Land of Peaches

My summer was all about peaches.  I have bought 1 small basket (held 5), 2 pecks and 2 bushels.
I started with just devouring them raw, then decided I wanted some for the winter.  For the first time ever I took on the job of freezing, canning and jamming them.  First batch I ended up with 10 quarts in the freezer.  Second I turned into Jam and Canned some slices.  Third batch I made more Jam.  All of these I treated about the same way.

• Make a light syrup using about a cup of sugar to about 4 cups of water and a dash of lemon juice.

1. Wash the fruit
2. Blanch for 60 seconds (I did 2 at a time) to remove skin.
3. Cut in half and remove the pit.  Slice uniformly and place in the syrup.

To make jam:

• You'll need a very large stock pot for water bath.

• Heat oven to 200.  Place mason jars in the oven.
• This is a plain Jane "I love peaches" recipe.  Additional ingredients and mixing fruits I am sure would be terrific.

1. place 16 cups of sliced (without syrup) in a dutch oven with 2 cups of sugar.  That can be reduced to taste.
2. Cook on medium high heat stirring CONSTANTLY. I break down the fruit with a potato masher as I stir.
3. When it begins to bubble add 2 tablespoons of butter- keep stirring.
4. When it comes to a full boil add 2 boxes of fruit pectin and continue to stir for 1 more minute and turn off heat. 
5. Remove hot jars 1 at a time and fill, seal and place in a water bath till all jars are used.  Leave in the water bath till properly sealed.  Between the boiling hot water and hot jam it doesn't take long to seal a jar.

*This recipe yields 10 half pint jars.

Frozen Peaches:

• I used 1 quart freezer bags

Simply fill the bags with fruit and syrup and seal.

Canned Peaches:

 

I used large mason jars for this.  Ladle fruit and syrup into jars packing in the fruit.  Seal in a water bath.

Next adventure.....Apple Butter.