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