Peachy-Keene Preserves
(from cokerlj’s recipe box)
This is a recipe I “invented”. It is really good, the orange jello not only gives the preserves an unusual taste, but makes a beautiful color preserves.
Source: Linda Coker
Categories: Canning & Pickling
Ingredients
- 4 cups peaches peeled & chopped
- 4 cups sugar (3 cups for lower sugar)
- 1 large package orange jello (can use sugar free jello)
- 2 thick slices lemon
Directions
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Peel peaches. A good way to do this is drop a few peaches at a time into water that is at a rolling boil. Return to boil and time about 3 minutes. Remove with a slotted spoon and drop into ICE water. Cool just until you can handle. The skin should just slip off for you. (Your peaches need to be pretty ripe to peel this way.)
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Coarsely chop or put through food grinder on course grind.
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Collect all the juice and peaches to measure 4 cups.
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Cook peaches, sugar, jello and lemon slices for 20 minutes…count time from when mixture starts to boil.
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Remove lemons.
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Pour into sterilized jars, wipe rims, screw on lids and rings.
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To seal…invert on towel on counter top for 5 minutes. Set upright and jars will seal. Cool on towel for 24 hours.