Peach Honey

I have a surprise for you. My most favorite thing that comes from a jar is peach honey and I’ll walk you through how to make it. Have you ever had Peach Honey (aka peach preserves)? It’s decadent, it’s heavenly, it’s perfectly peachy. It’s great on ice cream, pork, ham, chicken, scones, biscuits, peanut butter and jelly or simply licked from a spoon. You’re going to love it and so will your friends and family.

First get some good ripe peaches. I’ve never been to Olson’s before, and I was so very happy to have my “radical” friend show me the way. When you get home, get your supplies ready:

• 4 Cups Peaches, skinned, and mashed
• 1 pouch pectin
• 2 Tablespoons Lemon Juice
• 6 Cups Sugar
• 2 bowls (one for peach peals and one for mashing the peaches)
• Large Soup Pot (for skinning and cooking the honey)
• Jars and lids and rings
• Large canning pot for bath
• Extra towels and washcloths for spills
• Oven mitt

1. masher
2. jar tongs
3. funnel
4. measuring cups
5. Ignore this (it was used for berries)
6. Not shown but useful: ladle and wooden spoon

Get your peaches ready. Start by boiling some water in the large soup pot.

Don’t you think you should pamper your peaches a bit with a nice warm sauna soak? When the water is boiling add the peaches.

Remove peaches after a couple of minutes in the “sauna”.

I’m going to forget writing as if the  peach is a human being since undressing a peach sounds perverted and skinning it sounds inhumane. No longer is this cutesy. I digress. So remove the skin of the peach and cut up into chunks.

Do the mash.

At some point, rise out your soup pot. Measure out 4 cups of this beautiful mixture and add to the pot.

I’ve used lots of pectin and don’t see much difference between brands. I’ll continue to say this till someone starts paying me to make some indorsements.

Add your 2 Tablespoons of lemon juice and box of pectin. Cook on high heat till the mixture comes to a rolling boil.

Meanwhile, measure out 6 cups of sugar and set aside.

Add sugar and cook for 4 minutes.

I like to set a timer.

While waiting, wash jars and screw bands in hot, soapy water; rinse with warm water (you can also use your dishwasher at the beginning of the project if you wish).  Pour boiling water over flat lids in saucepan off the heat. Let jars stand in hot water until ready to use. Drain well before filling.

I forgot to take pictures of the following so I’m subsituing some strawberry jam pictures in this tut for reference. Sorry, I am indeed a slacker.

Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads.

Cover with 2-piece lids. Screw bands tightly.

Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. ; bring water to gentle boil. Process 10 minutes.

Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Dress up your sweet jars anyway you’d like. Check out the free Peach Honey Jar Labels here.

Want more jam recipes visit my previous Easy Peasy Strawberry Jam post.