The one in the Sure-Jell No Sugar Needed Pectin box. But my peaches and nectarines were on the firm side of ripe.

I used Sure-Jell because that's what my grocery stocks along with Ball pectin and I didn't like Ball brand low-sugar pectin. Had a "taste." But maybe it was just me.

Linda, I made this recipe this year. I decided that I wanted to try a batch with larger fruit pieces and less sugar than the pectin recipes. It turned out a little soft but has a more intense peach flavor. I may make another batch and cook it a little longer. I've already made two batches of peach butter, but heck, the peaches are beautiful and maybe I won't need to make any at all next year.

Chunky Peach Preserves

3 pounds freestone peaches
ice water
5 cups sugar
2/3 cup strained fresh lemon juice, or more to taste

Cut an X in the rounded end of each peach. Bring a saucepan full of water to a boil over high heat. Have ready a bowl of ice water. Add peaches a few at a time to the boiling water and blanch 30 seconds, then transfer to the ice water to stop the cooking. When cool, lift out and peel. The skin should peel back easily from the X.

Cut peaches into wedges about 1/2 inch thick, then cut each wedge in half crosswise. Transfer to a large bowl, add sugar and lemon juice and stir well. Let stand several hours or overnight, stirring two or three times, until sugar dissolves and mixture no longer tastes grainy.

Transfer to a large pot, bring to a simmer over moderately high heat and simmer, skimming any white foam that collects on the surface, until peaches are tender and syrup thickens slightly, 25 to 30 minutes. Transfer to a large bowl, cover and let rest overnight to "plump" the fruit again.

Drain the fruit in a sieve set over a bowl. Taste the syrup and add more lemon juice if it seems too sweet. Return the syrup to a pot and cook over moderately high heat until it reaches 220F 105C). Or test for jamlike consistency by spooning a little onto a chilled saucer, then returning the saucer to the freezer for a couple of minutes to cool the syrup quickly. It should firm to a soft jelly consistency.

Return the peaches and any collected juices to the pot and cook a couple of minutes more, until mixture returns to 220 F (105 C). It will seem thin.

Remove from heat and let stand 5 minutes, then spoon into clean, hot jars to within 1/2 inch from the top. Wipe rim clean with a towel dipped in hot water. Place lids and rings on jars and seal tightly.

Cool and refrigerate for up to 3 months. Or, for longer storage, place just-filled jars in boiling water to cover by 1 inch and boil 15 minutes for half-pint jars, 20 minutes for pint jars.

Transfer with tongs to a rack to cool; lids should form a seal.

Nancy

OK.....I'm doin' that...will let it sit over night....and see what's what in the morning!
Any idea how many jars that makes? Thinkinf about 6 or 7?
Linda C

Thanks for the recipe Nancy!

I made Christine Ferber's peach preserves which are very similar. Peach preserves the way you describe are so wonderful and look so beautiful in the jar.

Her recipe uses 2 3/4 pounds peaches (2 1/4 pounds net, prepared) to 3 3/4 cup sugar and the juice of one lemon for anyone who wants to compare.

Except for someone at altitude, 10 minutes for half-pints and 15 for pints would be fine.

Carol

Carol....does she use and added pectin?

I don't think so Linda. With pectin you have to use more sugar.

I forgot to add that I always add about 1/2 tsp of almond extract to just about anything peach. It will also intensify the flavor.

Nancy

No, LindaC, no added pectin. I use that recipe and it's beautiful and delicious. I cut the sugar down and still get a jell, not stuff, but a nicely set preserve.

Annie

Thanks nancy...
Back before we knew better, my mother and grandmother and great grandmother always took a peach pit and split it and removed the center and added that to the jam, or the pie...
Now we know that is a source for cyande...albeit in very small portions. As a kid my great grandmother showed me the very almond-ey treat of nibbling on the center of the peach pit.
I think that's why almonds and peaches go so well together.
Linda C