Freezing And Preserving Recipes
Vanilla-Peach Preserves
Vanilla-peach preserves are so simple yet so comforting.
Ingreadient
- 10 to 15 small to medium peaches
- 1 vanilla bean
- 1/4 cup bottled lemon juice
- 4 tablespoons low-sugar pectin (I use Ball Low/No-Sugar Needed Pectin)
- 1 1/2 cups sugar
Direction
- Peel and pit the peaches.
- Finely chop the peeled and pitted peaches. You should end up with about 6 cups of fruit.
- Split a vanilla bean lengthwise and scrape out all the seeds.
- Combine the chopped peaches, vanilla seeds, scraped vanilla bean, and lemon juice in a large pot over high or medium-high heat.
- Stir in the pectin, and bring to a full boil.
- Boil the mixture vigorously for several minutes, stirring constantly, until the peaches and vanilla are well blended, and the fruit reaches a thick, jammy consistency.
- Stir in the sugar, return to a full boil, and boil for another minute. The mixture should be bubbly and boiling to a point where it cannot be stirred down.
- Remove the pot from heat and discard the vanilla bean. Stir to make sure the fruit is well distributed.
- Ladle the preserves into hot, clean jars, seal them with rings and lids, and process in a boiling water bath for 10 minutes (adjust the time for altitude if needed).
