tip

When preserving, it is important to use high-quality, glass jars to prevent breakage. For home canning safety and process tips visit www.homecanning.ca.

Ingredients

Directions

Sterilize jars and lids:

Place six, clean 2 cup (500 mL) mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/85°C). Set screw bands aside. Heat sealing discs in hot water, not boiling (180°F/85°C). Keep jars and sealing discs hot until ready to use.

Preserve:

Place alternate layers of peaches and sugar in a large saucepan. Cover and let stand at room temperature for four to six hours. Add lemon juice.

Place over high heat and bring to a full rolling boil, stirring constantly.

Immediately stir in liquid fruit pectin. Bring to a full rolling boil and boil hard one minute, stirring constantly. Remove from heat.

Stir and skim foam with metal spoon for 10 minutes to prevent floating fruit.

Ladle hot preserves into sterilized jars within 1/4-inch (0.5 cm) of top of jars. Wipe jar rims removing any food residue. Centre sealing discs on jar rims. Screw band down until resistance is met. Place filled jars on a rack in a boiling water canner for 10 minutes. Repeat process with remaining preserves. Remove jars and cool upright, undisturbed 24 hours; do not retighten screw bands. Store jars in a cool dark place.

Nutritional Info

PER SERVING (1 tbsp): about 44 cal, 1 g pro, .02 g fat (0 g sat. fat), 11 g carb, .15 g fibre, 0 mg chol, 0 mg sodium. % RDI: 0% calcium, 0% iron, 0% vit A, 0% vit C.