Local and Seasonal Recipes, Menus and More 
  Granny’s Preserved Peaches



What's Fresh


Cooking Classes

Conscientious Carnivore

Eat Local Challenge

Keep Track Chart

Farmers Markets


In the News


Contact Us

The Illegal Jam Company on Facebook



12-16 ripe, firm peaches
3 cups granulated sugar
1 lemon, juiced

Peel peaches by submersing them in boiled water for one minute (try using a colander
for easy removal), cool and peel with your hands by sliding the skin off—trust me, it works!
Slice peaches into thin crescents from top to bottom—like longitude markings on a
globe. Each peach will yield at least 12-18 slices.
Layer peach slices with sugar in a large deep pot. Sprinkle lemon juice over all and
stir lightly. Place pot over medium-high heat to melt sugar and release juices, occasionally
stirring very gently so the peach slices don’t break up.
Once all the sugar has melted and the juice is bubbling, reduce heat to low and stir
approximately every half hour. They are done when the juice has thickened to syrup and the
peaches are darker and somewhat translucent—it takes at least 3 hours.
Ladle into hot jars and process 10-12 minutes. Store in a cool dark place.

Copyright © 2010 Stefanie Samara Hamblen