Tuesday, July 15, 2008

Canning Take Two

So peach preserves this time. Strawberry jam had a 50% success rate, but we decided to try it again, this time with peaches! The key is letting the fruit mixture cook to the "jell point," which was not mentioned in our Strawberry jam recipe, hence 3 jars good jam and 3 jars strawberry syrup!

We used this recipe, but our peaches were really sweet, so we cut the sugar a bit and added some lemon zest too! Jam should be ready for the tasting in a day or so!!!!

2 comments:

Krissy said...

oh yum! So glad there were peaches around this year. Last year there were hardly any because of weather conditions :)

ACS & CC said...

Yes, we were lucky! We had a dozen or so peaches left over; they were delicious!