Butterscotch Peach Preserves (Canning)
This preserve is wonderful for tarts or over ice cream!
INGREDIENTS | MAKES 5–6 HALF PINTS
- 6 cups peaches, peeled, cored, and chopped
- 1/3 cup lemon juice
- 5 cups dark brown sugar
Combine peaches and lemon juice in a stockpot.
Crush fruit with a potato masher. Bring to a boil over medium heat. Cover and simmer for 10 minutes, stirring occasionally.
Stir in brown sugar. Increase heat to medium high and cook 20– 25 minutes until slightly thickened. Stir often.
Remove from heat and stir jam for 3–5 minutes. Skim off foam if necessary.
Ladle preserves into hot, sterilized jars, leaving ¼" headspace. Wipe rims clean. Cap and seal. Process jars in a water-bath canner for 10 minutes.