Peach Preserves
from the kitchen of Annette Moore
12 fresh Peaches, pitted and Chopped
4 1/2 cups white sugar
1 (2 oz) package of dry Pectin
Place peaches in a large saucepan heat over medium low. Cook for about 20 minutes. I use a hand blender to crush up the peaches. I don't like it very crushed as I like to see pits of peaches in my preserve.
Add sugar and boil over medium heat. Gradually stir in pectin and boil for one minute.
Remove from heat. Transfer to sterilized jars. Process in hot water bath for 10 min. Let cool and place on shelf.
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