Peach or Nectarine Preserves (Jessie)

Makes about 7-8 4 oz jars

Ingredients

2 lbs peaches or nectarines, pitted and sliced 1 and 1/2 lbs sugar 5 oz fresh lemon juice (important to use for better preservation) Peaches: Use freestone to easily remove pit. Good types are yellow and variegated (different colors). White peaches are too watery. Lemon: do not use Meyer lemons (not acidic enough)

Directions

Preparing fruit:

Pick unblemished, not overly ripe, high quality fruit and remove any bruises. Use roughly 2 parts fruit to 1 part sugar by weight. Bathe fruit in water (don’t spray). Best for long- term preservation: low moisture, high sugar, high acidity. Place fruit in a large bowl and cover with sugar and juice (can add an infusion if using). Toss lightly, cover, and place in the refrigerator overnight (more flavor from infusion) or use immediately.

Preparing and processing jars: see recipe for strawberry or blueberry preserves

Cooking the Jam

Place the fruit in the large pot heating on medium high until it begins to boil. Stir occasionally. Turn the heat down as the jam begins to thicken, stirring consistently after 10 minutes. cut-up strawberries (or blueberries), sugar, and lemon juice in the large copper or other pot (at least 12 quarts). Cook over medium heat until it begins to simmer and foam. Size of fruit pieces will determine chunkiness of jam.

Testing for Doneness
Spoon test: Pick up about ½ teaspoon of the liquid and roll it around the spoon to cool. Hold the spoon perpendicular at a slight vertical angle. If separate syrups drips form, it’s not done. If the drops run along the bottom edge of the spoon and collect into one big drop, it’s done.

Plate test: Put a few drops on a cold plate. Run your finger through it and If it builds up like a wall, it’s set. If it runs in front of you and you can write with it, it’s not set.

Implements

-Wide pot (copper is best [cools quickly] or coated cast iron with enamel, or heavy stainless steel, non-reactive); suggested measurements are 11 inches at base, 15 inches at the rim, 5 inches high.
-Tall Pot for boiling jars (water level should be at least 3 inches taller than the tops of the jars)
-Canning jar lifting tongs
-Metal scoop (eg, ¼ cup)


Comments

Comments: Good peaches in LA: Tenerelli Orchards (peaches.la); can order online Mirabelles: dkarp@ucr.edu (pre-order for Santa Monica Farmer's Market)