Categories: conserves, jams, jellies, preserves

Ingredients

• 7 medium peaches (2 to 2 1/2 lb.)
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 1/3 cup sugar
• 1 Tbsp. lemon juice

Directions

1. Fill a large saucepan two-thirds with water; bring to a boil. Cut a shallow “X” on the bottom of each peach. using tongs, place peaches, a few at a time, in boiling water for 30-60 seconds or just until skin at the “X” loosens. Remove peaches and immediately drop into ice water. Pull off and discard skins. Chop peaches.
2. In a small bowl, sprinkle gelatin over cold water; let stand 1 minute. In a large saucepan, combine peaches, sugar, and lemon juice; bring to a boil. Mash peaches. Reduce heat; simmer, uncovered, 5 minutes. Add gelatin mixture; cook 1 minute more, stirring until gelatin is completely dissolved. Cool 10 minutes.
3. Pour into jars. Refrigerate, covered, for up to 3 weeks.

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