Great Grandma's Spiced Peach Preserves

Ever wonder if there was a quick and easy recipe that will make your house smell divine at the same time to use up all those extra peaches? Well... here is a family favorite! :)

Great-Grandma's Spiced Peach Preserves
Heather Dorius

10 cups of peaches
7 1/2 cups of sugar
1 1/2 t. ground cinnamon
1 1/2 t. ground cloves

Blanche peaches, remove skins and pits and cut into quarters (I always blanche them a few minutes longer and then I can do all of the above almost in one quick movement! *grin*). In a large pot mash peaches with potato masher. (it's better chunky) Add sugar and spices. Cook on low heat until desired consistency (about 60-90 minutes). Fill into hot sterilized jars, wipe rim and place hot lid and secure with ring. Tip upside down on kitchen towel to cool and seal (I leave them overnight). According to extension guidelines it is good to process them in a water bath for 10 minutes - but that is to sterilize - so I just do it how Grandma said to and we have never had a problem! :)

Tastes great on sandwiches, sugar cookies and warmed up over vanilla icecream! YUM!

Pear Honey

One of Amy's and my many adventures included a new beloved favorite! Many of the neighbors in our neighborhood can't wait for Christmas to receive their new jar of pear honey!

PEAR HONEY
(adapted from an online recipe)

8 cups almost too ripe Pears, run through a food mill
1 cup 100% pineapple juice
8 cups sugar

Bring to a boil in large pot over medium-high heat, stirring frequently. Once reaching a full boil (still boils when stirred) reduced to medium (I do medium low) and cook until mixture is the color and texture of pure honey (almost like it needs melted just a little bit)

It takes 2 1/2-3 hours. Stir frequently!! The longer you cook it, the thicker it gets. ;)

Laddle into hot jars, filling to 1/4" of top. Wipe rims and seal with hot lids and rings. Process is water bath canner for 10 minutes (in Utah we should increase that to 15-20). Enjoy!!!

It is BY FAR my MOST favorite thing to can and to eat! :)

Peach Raspberry Jam

This is my most favorite Jam and that's saying something because I love jam. I've been tweaking this recipe for years and finally feel it's ready, or close enough to share.

Peach Raspberry Jam

3 Cups pureed peaches

1 cup pureed raspberries

7 1/2 C sugar

2 tbsp lemon juice

1 package pectin ( I prefer Certo liquid pectin)

Butter as needed

Combine the peaches, raspberries, sugar and lemon juice together, cook until it starts to boil, add butter a teaspoon at a time to reduce the foam. When it boils and doesn't stop bubbling when you stir it, it's ready for the pectin. Add the pectin and stir for one minute. Remove from the heat and ladle into hot jars. Seal with a hot lid and process according to package directions.

Enjoy!!!!