I had just under a quart of peaches left over from last nights peach canning marathon... So I made that into a double batch of peach butter. I was aww'ed at the amount 0f sugar it takes to do preserves... I adjusted it a tad. So the recipe I used is as follows:
5 cups peaches (sliced and pealed)
5 cups sugar
1 box Sure Jell
I cooked the peaches down and used an old potato masher to mash them a bit so we don't have big chunks. Then I added the Sure Jell and brought back to a boil. After it was boiling well, I added the sugar, and mixed until it was thick. I put it in hot wide mouth 1/2 pint jars and processed it for 12 minutes in a hot water bath.
If anyone has noticed I only use wide mouth jars in my canning, regardless if I am making 8 oz of jam or quarts of Applesauce. I have found that it makes the entire process easier if I only have to buy one size of lids.
3 comments
Have you ever left chunks? Just curious if it works okay=)
I am sure it works just fine! But as my 5 yr old dd says... "I am just not down with chunks mom" so chunks of anything in anything are out in this house. lol... She once gave away an entire quart of applesauce to a friend who lived near by because she found a chunk of apple in it. *sigh*
That's hilarious! I bought three pounds of peaches but I have a feeling that's not going to go very far with canning LOL
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