Directions

1. 1

   Wash the peaches thoroughly under cool running water. Bring a large pot of water to a boil. Carefully lower the peaches into the boiling water for 1–2 minutes to blanch them, then transfer to an ice bath. Once cooled, slip off the skins using your fingers or a small knife.

2. 2

   Cut the blanched peaches in half, remove the pits, and chop the flesh into small, evenly sized pieces. You should have approximately 4–5 cups of chopped peach flesh.

3. 3

   Place the chopped peaches and granulated sugar in a heavy-bottomed pot. Stir well to combine and let sit for 30 minutes at room temperature to allow the peaches to release their juices.

4. 4

   Set the pot over medium-high heat and bring the mixture to a boil, stirring frequently to dissolve the sugar. Once boiling, add the fresh lemon juice and stir to combine.

5. 5

   Continue cooking, stirring often and skimming off any white foam that rises to the surface, until the mixture reaches 220°F on a candy thermometer, approximately 45–60 minutes. The preserve should reach gel stage and fall from a spoon in a thick, unbroken sheet.

6. 6

   Remove from heat and let cool for 5 minutes. Ladle the hot preserve into sterilized jars, filling them to 1/4 inch from the rim. Wipe the rims clean and seal with canning lids and rings, tightening only finger-tight.

7. 7

   Process the sealed jars in a boiling water bath for 10 minutes to ensure proper sealing. Remove with jar tongs and allow to cool completely on the counter. As they cool, you should hear each lid pop, indicating a successful seal. Store in a cool, dark place until ready to use.