Sure With or Without Sugar

1

Bring boiling-water canner, half full with water, to simmer. Wash jars and spiral bands in hot soapy h2o; rinse with warm h2o. Pour boiling water over flat lids in bucket off the heat. Let stand in hot water until ready to use. Drain well before filling.

two

Pit unpeeled peaches. Finely chop or grind fruit; place in saucepot. Add together water. Bring to boil. Reduce heat to depression; cover and simmer five min., stirring occasionally. Place iii layers of damp cheesecloth or jelly bag in large bowl. Cascade prepared fruit into cheesecloth. Tie cheesecloth closed; hang and allow baste into bowl until dripping stops. Press gently. Measure exactly 4-1/2 cups juice into half-dozen- or 8-qt. saucepot. (If necessary, add together up to 1/2 cup water for exact measure.)

iii

Mix ane/four cup of the sugar (from the measured amount in basin) and pectin in small basin. Add to juice in saucepot; mix well. Add butter to reduce foaming. Bring mixture to total rolling boil (a eddy that doesn’t stop bubbling when stirred) on loftier estrus, stirring constantly. Stir in remaining 2-3/four cups sugar. Return to full rolling boil and boil exactly one min., stirring constantly. Remove from rut. Skim off any foam with metal spoon.

4

Ladle immediately into prepared jars, filling to within 1/four inch of tops. Wipe jar rims and threads. Embrace with wo-slice lids. Spiral bands tightly. Identify jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by one to 2 inches. Add boiling water, if necessary.) Embrace; bring h2o to gentle boil. Process five min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)