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Old Fashioned Peach Preserves

from The Big Book of Preserving the Harvest

by Carol W. Costenbader

1/2 tsp ascorbic acid

3 1/2 pounds peaches, peeled, pitted and chopped (about 7 large)

5 cups of sugar

1/4 cup lemon juice

3/4 tsp almond extract

Prepare an acid bath by adding the ascorbic acid to 1 quart of water.

Dip the peaches in the acid bath and then drain well. Combine fruit, sugar and lemon juice in a heavy 6-8 quart saucepan, stirring over medium heat to dissolve sugar.

Boil slowly, stirring constantly until mixture thickens and fruit is translucent and reaches 220 degrees F on a cooking thermometer.

Stir in almond extract.

Remove from heat and skim foam, if there is any with a metal spoon. Ladle into sterile jars, allowing 1/4 inch headspace. Cap and seal.

Process 10 minutes in a boiling water bath canner

The recipe said the yield was 7 pints. I only got 3 I think it must have been a misprint.