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Peach preserves

Recipe inspired by Sharon Johnson's Peach Preserves
Course Breakfast
Cuisine American
Keyword peaches, pepper, preserves
Author stevens1951


  • candy thermometer
  • pressure cooker
  • canning funnel
  • 6 1/2 pint jars with lids
  • labels
  • ladle


  • 3 pounds ripe peaches peeled and cut off seed
  • 1 each mandarin orange fresh, quartered and peel on
  • 1 each jalapeno
  • 4 cups sugar
  • 1/4 teaspoon almond extract
  • 3/4 cup honey mild and light color


  • Place peaches in a large pot of boiling water for 10 to 20 seconds or until the skin splits. Remove with a slotted spoon, immediately place in an ice water bath to cool the peaches and stop the cooking process. Use a paring knife to peel the skin, which shoould easily peel off. Cut the peaches off the pit into a bowl.
  • Combine peaches, sugar, and honey in a large pan, stir well. Cover and let stand for 45 minutes.
  • Position knife blade in food processor and add orange quarters and pepper. Process until finely chopped.
  • Place orange, pepper and an equal amount of water in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until orange rind is tender.
  • Bring peach mixture to a boil over medium heat, stirring until sugar dissolves. Increase heat to medium-high and cook, uncovered, 15 minutes, stirring often. Add orange mixture. Bring to a boil; cook, uncovered 20 to 25 minutes or until candy thermoneter registers 221 degrees, stirring often. Remove from heat; stir in almond extract. Skim off foam with a metal spoon.
  • Quickly pour hot mixture into hot, sterilized jars, leaving 1/4 inch headspace; wipe jar rims. Cover at once with metal lids, and screw on bands. Process jars in a pressure cooker at 5 lbs pressure for 10 minutes.