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Peach Preserves

Condiments, Dressings, Sauces

  • Makes 7 half-pints.


  • 2 quarts peaches
  • 6 C sugar


Peel and slice peaches and mix with sugar in a Dutch oven. Let stand 12 to 18 hours (no need to refrigerate). Bring slowly to a boil on stove, stirring frequently to prevent sticking. After mixture has simmered for 40 minutes, the fruit will begin clearing and thickening into syrup. Continue to simmer until fruit becomes clear; this is your signal that it is done. The thinner you slice the peaches, the quicker it will cook to this stage. Pour boiling hot preserves into sterilized half-pint jars and seal with sterilized lids. Serve with hot biscuits and butter.

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