Time 2h40m Yield 48 Number Of Ingredients 5 Steps:
Bring a large pot of water to a boil; add peaches. Cook until peach skin begins to split, 1 to 2 minutes. Drain and allow to cool slightly. Peel, pit, and quarter peaches and transfer to a large pot. Mash peaches with a potato masher and stir in sugar, cinnamon, and cloves. Cook and stir on low heat until desired consistency, 1 to 1 1/2 hours. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack peach preserves into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes. Remove the jars from the stockpot and cool. Once cool, press the top of each lid, ensuring that the seal is tight (lid does not move up or down at all).
Time P1DT45m Yield 7 serving(s) Number Of Ingredients 2 Steps:
Slice, peel, ripe hard peaches (about 10 large). Combine fruit and sugar; let stand about 12 to 18 hours (overnight is better) in a cool place. Sterilize canning jars. Bring fruit and sugar mixture slowly to bowling, stirring frequently. Boil gently until fruit become CLEAR and syrup thick, about 40 minutes. As mixture thickens, stir frequently to prevent sticking. Skim (if necessary). Pour hot preserves into jars, leaving 1/4-inch head space. Wipe jar rims and adjust lids. Process 5 minutes in a boiling water bath. Makes about 7 half-pints jars.
Time 45m Yield 48 Number Of Ingredients 8 Steps:
Sterilize jars and lids in boiling water for at least 10 minutes. Let simmer while making jam. In a large saucepan, combine pears, water, and lemon juice. Cover, and simmer for 10 minutes. Stir in pectin, and bring to a full boil. Stir in the white sugar, and continue boiling and stirring uncovered for 1 minute, until sugar is dissolved. Remove from heat, and stir in brown sugar, allspice, and nutmeg. Quickly fill jars to within 1/2 inch of the top. Wipe rims clean, and top with lids. Process jars in boiling water for 10 minutes to seal.
Time 20m Yield 1 pint, 48 serving(s) Number Of Ingredients 8 Steps:
Sterilize jars and lids in boiling water for at least 10 minutes. Let simmer while making jam. In a large saucepan, combine pears, water, and lemon juice. Cover and simmer for 10 minutes. Stir in pectin, and bring to a full boil. Stir in the white sugar, and continue boiling and stirring uncovered for 1 minute, until sugar is dissolved. Remove from heat, and stir in brown sugar, allspice, and nutmeg. Quickly fill jars to within 1/2 inch of the top. Wipe rims clean, and top with lids. Process jars in boiling water for 10 minutes to seal.
