Hey Amy!

I am loving the peaches this season.  They are juicy and sweeter than I remember them but that could be because I am eating them from a different region of our great country.  I am realizing the season is winding down (is winding down my bummer theme of the week or what?) and I will soon no longer savor the aroma when I walk past the farmer’s market.  That fear sparked my need to figure out how to make preserves for the first time and I must admit, it was a lot simpler than I had ever imagined.  Now canning peaches may be next!

Ingredients:

12 firm, large peaches (about 6 lbs)
5 c. sugar
1/2 c. lemon juice
2 tsp. salt
8-1/2 pint canning jars

Peel and pit the peaches.  Cut into thin slices.  Place all ingredients in a heavy saucepan and bring to a boil over medium heat.  Stir frequently.  Reduce heat to medium-low and gently simmer, uncovered, for about an hour or until fruit is translucent.  Make sure you stir the fruit mixture frequently during that hour.  Pour into cans and seal.

Now, your 10-year-old could make this, right?  Savor the flavors of summer for those bone chilling mornings ahead by making some preserves this weekend.

xo–me

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