This is on the agenda for tomorrow. Great on Brie or crusty bread. OR crusty bread with Brie on top and then a spot if this.
ingredients
8 cups Freestone Peaches, peeled and cut in large chunks
6 cups White Sugar
1/2 cup Lemon Juice
1 1/2 cups Cherries, halved
splash white balsamic vinegar
1 1/2 cups Pecans, roughly chopped
instructions
In a large bowl combine the peaches and sugar and let sit overnight in the refrigerator. Stir every once in a while to make sure the sugar gets dissolved.
Sterilize 8 half-pint size jars in the dishwasher before you begin cooking the preserves.
Add peach mixture to a large heavy dutch oven and cook over medium heat for 35 minutes, stirring frequently. Add the cherries and turn the heat to medium-high. Cook for another 10 minutes or until the temperature reaches 218°F – 220°F, stirring constantly.
Add the pecans and balsamic vinegar
Fill a canner half full with water. Bring to a boil while you are waiting for the peaches to cook. At the same time have a reserve pot of boiling water to use in case you need more in the canner. Also, add about 3 inches a water to a small saucepan and bring to a simmer. Add the lids to the jar and let sit in the water until ready to use.
Remove the jars from the dishwasher and fill each with the peach preserves leaving about 1/2 inch from the top. With a damp paper towel, wipe off the rims of the jars to remove any drippings from the preserves. Remove the lids from the simmering water and wipe off with a dry paper towel and place on each jar. Screw the rings on the jars but don’t over-tighten.
Place the jars on the metal rack of the canner. Lower the rack down into the boiling water making sure the water covers the jars by 2 inches. Boil for 20 minutes.
Remove from the burner and draw up the metal rack. Let the jars sit above the water for about 5 minutes. Using a jar lifter, remove the jars to a towel-covered countertop. Let sit undisturbed for 12-24 hours.
