Either way, white peaches make for extraordinary preserves. It’s late in the season I know, but if you can get your mitts on some, it’d be preposterous not to. Otherwise, stash this one away for next year.
Be sure to click through for the recipe and BONUS printable labels!
White Peach & Vanilla Jam yield: 2 HALF-PINT JARS cook time: 30 MINUTES total time: 24 HOURS
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2 pounds white peaches (about 5-6 large), peeled, pitted, and chopped - should be about 4 - 5 cups from the equivalent tables
1 1/4 cups granulated sugar (250 g)
1 large vanilla bean, split and seeded
1 large lemon, zested and juiced
Directions:
In a bowl, combine peaches, sugar, vanilla seeds, lemon zest, and lemon juice (make sure it equals at least 3 tablespoons). Toss to coat. Cover and refrigerate at least 2 hours or overnight.
When you are ready to proceed, prepare canner and wash/sterilize 2 half-pint (or equivalent) mason jars. Keep jars in hot (not boiling) water until ready to use.
Pour peach mixture into a large, heavy saucepan or skillet and place over high heat. Cook, stirring regularly, until the peaches soften, the liquid reduces, and the whole mixture becomes quite thick and spreadable, about 10 to 12 minutes.
Ladle hot jam into prepared jars, leaving 1/4-inch of head space. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.
Read more at http://www.loveandoliveoil.com/2013/08/white-peach-vanilla-jam.html
Dehydrating
8/13/2017 - Started dehydrating white peaches - 2 trays of cut peaches and then tried 5 trays of halves - they took a whole lot longer. I really think that I ought to dry fruit without the silicon mats to increase surface area.
8/16/2017 -White peach preserves from the recipe above. Made 2 half pints and 1 quarter pint = 1 1/4 pints all together.