Mrs Johnsons Peach Preserves Recipes

MRS. JOHNSON'S PEACH PRESERVES

Steps:

• In a large saucepan, dissolve sugar in water over medium- syrup is clear. Skim off any froth. Add vanilla and lemon extract, stir in peaches, and return to a boil. Watch carefully to prevent from boiling over. Boil for 5 minutes. Remove from heat and skim off any froth. Fill hot, sterilized jars (quart-size screw-top Mason jars) and store in a cool, dark place. Serve with hot biscuits, or warm over vanilla or Texas peach ice cream. Makes 3 quarts.

MRS JOHNSON'S PEACH PRESERVES

Steps:

• Peel and slice peaches. about 24 of them.
• Bring sugar and water to a boil.
• Cook for 5 minutes or till a syrup forms.
• Skim off any foam.
• Stir in peaches.
• Return to a boil.
• Watch for boiling over.
• Boil for 5 minutes stirring constantly.
• Remove from heat.
• Skim off any foam.
• Add extracts. add salt.
• Fill clean sterilized jars.

GRANDMA'S SPICED PEACH PRESERVES

Steps:

• Bring a large pot of water to a boil; add peaches. Cook until peach skin begins to split, 1 to 2 minutes. Drain and allow to cool slightly. Peel, pit, and quarter peaches and transfer to a large pot. Mash peaches with a potato masher and stir in sugar, cinnamon, and cloves.
• Cook and stir on low heat until desired consistency, 1 to 1 1/2 hours.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack peach preserves into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and cool. Once cool, press the top of each lid, ensuring that the seal is tight (lid does not move up or down at all).

PEACH PRESERVES

Steps:

• Crush 1 cup chopped peaches in the bottom of a large saucepan. Add remaining peaches, and set pan over medium-low heat. Bring to a low boil, and cook for about 20 minutes or until peaches become liquid (my family likes a few bits of peach left) .
• Pour peaches into a bowl, and then measure 6 cups back into the pan. Add sugar, and bring to a boil over medium heat. Gradually stir in dry pectin, and boil for 1 minute.
• Remove from heat after 1 minute, and transfer to sterilized jars. Process in hot water bath canner for 10 minutes. Let cool, and place on shelf.