Peach Preserves

From the

Ball Blue Book Guide to Preserving

(Makes about 9 half pints)

Ingredients:
4 cups sliced, pitted, peeled peaches
6 Tablesppoons Ball Classis Pectin
2 Tablespoons lemon juice
7 cups sugar

Directions

1.)Combine peaches, pectin and lemon juice is a large saucepot and bring to a boil, stirring gently.
2.) Add sugar, stirring until dissolved
3.) Return to a rolling biol and boil hard for 1 minute stirring constantly.
4.)Remove from heat.
5.) Skim foam if necessary
6.)Ladle hot preserves into hot jars, leaving 1/4 inch headspace.  Adjust 2 piece lids.
5.) PROCESS filled jars in a boiling water canner for 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.The peach preserves will be a welcome reminder of summer come January!