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Canning Recipes Day Six: Peaches

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Flickr, Meneer Zjoroen

Peach Honey Butter

Ingredients:

18 medium ripe peaches, peeled, pitted, and cut up

1/4 cup water

2 1/2 cups sugar

3/4 cup honey

Instructions:  Prepare 4 half pint jars.  Place the peaches and water in a large heavy pot.  Bring to a boil and then reduce to a simmer.  Cover the pot and cook for 10-15 minutes until the peaches are tender.  Take off the heat and allow to cool slightly.  Puree the peaches in a blender or food processor in several batches until it’s smooth.  Put the puree back into the pan and stir in the sugar and honey.  Bring up to a boil again and stir until the sugar dissolves.  Turn down to a simmer and cook uncovered for about 10-12 minutes until the mixture is thick.  Stir frequently.  Ladle into the jars leaving 1/4 inch headspace and wipe the rims.  Put the lids and rings on the jars.  Put jars on the rack in the canner.  Bring to a boil and boil for 5 minutes.  Take the jars out of the canner and cool for 24 hours.

Flickr, Like_the_Grand_Canyon

Bourbon Peach Jam

Ingredients:

7 cups sugar

1/2 cup bourbon

4 cups finely chopped, peeled ripe peaches (about 3 lbs)

1/4 cup lemon juice (not fresh)

1/2 of a 6 oz. pkg of liquid pectin

Instructions:  Prepare 7 half pint jars.  Put the sugar, bourbon, peaches, and lemon juice in a large heavy pot.  Bring to a boil, stirring until the sugar dissolves.  Stir in the pectin.  Bring back up to a boil and boil for 1 minute, stirring.  Take off the heat and skim off the foam.  Ladle jam into the jars, leaving 1/4 inch headspace.  Wipe the rims and put on the lids and rings.  Put jars on a rack in the canner.  Bring the water up to a boil and boil for 5 minutes.  Take the jars out of the canner and cool for 2o minutes.  Then, to make sure the peaches are well distributed, gently tilt the jars – do NOT turn them upside down.  You may need to do this a few more times as the jars cool.  Cool completely for 24 hours.

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