Tag Archive | Juice

Peaches, Peaches, Peaches

We were able to get two 25 pound boxes of peaches through the efforts of a friend.  These were very cheap due to being seconds so I expected there to be several that would have to be thrown out.  But no, these are very good quality and very big peaches.  Big peaches are so much easier to prepare.  My mother has some peach trees but they are the old-fashioned kind which turns out they have very little fruit by the time you peel and pit them.  So we spent all day yesterday preparing peaches.

Canned Peaches

Peel and pit peaches.

Slice peaches and fill sterilized jars with the fruit.

Prepare a sugar syrup using a ratio of sugar to water depending on how sweet you want the peaches.

I used a 1:4 ratio, 1 cup sugar and 4 cups water, light syrup.

Boil sugar water until sugar is dissolved.

Add 1 tbsp lemon juice to each jar or use fruit fresh per instructions.

Pour sugar water over peaches in jar to within 1/2 inch of top.

Cap with a lid and a ring.

Process in boiling water bath for 10 minutes.

Remove and cool.

Frozen Peaches

Peel and pit peaches.

Slice peaches into Ziploc bags or plastic containers.

Add 1 tbsp Lemon juice. Stir around to cover the fruit well.

Can add a sugar syrup but I left mine plain.

Seal bag or container.



Peel and pit peaches.

Dice small or process in food processor until you have 4 cups fruit.

Mix fruit, 2 tbsp Lemon juice and Sure-Jell in large pan.

Bring to Boil.  Add 5 1/2 cups sugar.

Return to full boil for 1 minute.

Fill sterilized jars, wipe rims and cap.

Process in boiling water for 10 minutes.

Remove and cool.

Be sure to follow the instructions for the fruit pectin you are using.  Sure-Jell and Ball Jelly are slightly different.

This jam has a lot of sugar but there are light and sugar free Sure-Jells.

The light or sugar free are good but they use lots more fruit for the amount they produce.

Peach Butter

Peel and pit peaches.

Add 1 Tbsp lemon per four cups of peaches.

Cook peaches in just enough water to cook until soft.

Process in food processor or mash with potato masher.

(I like the potato masher unless my food processor is already peachy.  I dislike dirty dishes if I can help it.)

Add 1/2 cup sugar to 1 cup mashed peaches.  Add sugar to taste, sugar isn’t as important here as in the Jam.

Cook on a very low simmer until thick.  Stirring occasionally or convince a little to sit and stir. 🙂

Fill sterile jars, seal.

Process in water bath for 10 minutes.


Peach Juice or Syrup

Scrub all the peaches before ever cutting them.

Peel and pit into a large sauce pot.

Add 1 Tbsp lemon juice.

Separate out bad spots into a different container keeping just the good peel and pits in the pot.

Add water to the pot, enough to boil well.  I use about 1/2 the amount of the peels.

Boil at a slow boil forever, actually just a few hours.

Juice should cook down and turn a dark peachy color.

Cook until the juice is peachy and starting to slightly thicken.  Thicker if making syrup or thinner for juice.

Strain through a strainer, I don’t worry about a little pulp.

Pour into sterile jars.

Here is where you experiment.

Add 1/4 cup to 1/2 cup sugar to 1 quart for peach juice, to taste.

Add 1 cup or more sugar to a quart for peach syrup.

Cap and shake well.

Process in water bath for 10 – 15 minutes.


The syrup is good heated up and used over pancakes, waffles or Ice Cream.

Peach Jelly

I don’t typically make jelly because we like Jams better; however, you can use the unsweetened peach juice from boiling the Peach pits and skins to make jelly by following the instructions on a box of Sure-Jell.