A delightful homemade peach and lemon preserve recipe, perfect for spreading on toast or gifting.
Prepare the canning jars by sterilizing them in boiling water for 10 minutes.
Ensure the jars are completely submerged in water for effective sterilization.
Peel and pit the peaches, then chop them into small pieces.
Blanch the peaches in boiling water for 1 minute to make peeling easier.
Combine the chopped peaches, sugar, and lemon juice in a large stock pot.
Stir the mixture well to ensure the sugar starts dissolving.
Bring the mixture to a boil over medium heat, stirring occasionally.
Use a wide pot to allow for even cooking and evaporation.
Continue boiling for 30 minutes, stirring frequently to prevent sticking.
Check the consistency by placing a small amount on a cold plate; it should wrinkle when pushed.
Remove from heat and carefully ladle the hot preserve into the sterilized jars, leaving 1/4 inch headspace.
Wipe the rims of the jars with a clean, damp cloth before sealing.
Seal the jars with canning lids and process them in a boiling water canner for 10 minutes.
Ensure the water covers the jars by at least 1 inch during processing.
Allow the jars to cool completely before storing them in a cool, dark place.
Listen for the 'pop' sound as the jars seal, indicating a proper vacuum seal.
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