The only other ingredient in these peach preserves is vanilla. If you have vanilla beans hanging around, I would use one of them. While I didn't have beans, I did have my homemade pure vanilla extract. It blended in right nicely (that's very well in southern speak).
Honey Peach Preserves
- 13 yellow peaches (average size)
- scant 12 oz. honey (about 1 1/2 cups)
- 4 tsp pure vanilla extract
- Prepare water bath canning equipment, jars, lids, and rings.
- Peel, pit, and dice peaches.
- Combine peaches, honey, and vanilla in a large dutch oven (mine was 5 quart). Let sit for about 15 minutes to get juices flowing.
- Cook over medium high to high heat, stirring regularly, until peaches have broken down and the mixture becomes thick and jam-like.
- Ladle / funnel preserves into prepared jars. Wipe rims and affix lids with rings.
- Process in boiling water bath for 10 minutes. Remove and let stand to cool. Check seal after several hours. Put any unsealed preserves into refrigerator. Canned preserves should last about a year.
Shared at Simple Life Sunday, The Homesteaders Hop, Nifty Thrifty Sunday, and Simple Saturdays Blog Hop.
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