Step 1

Peal and remove pits. If they are freestone peaches, slice around the center and twist to remove flesh from pit. If they do not twist apart, just slice the flesh off the around to pit as close as possible. It isn't worth fighting with them.

Step 2

Measure or weigh your peeled and chopped peaches before you add the sugar. The 3.8 kg of whole peaches should yield about 2 Kg chopped peaches or 10 cups.

Step 3

For each 10 cups or 2Kg (2,000 g) of peaches add 7 ½ cups or 1,700 g sugar. See note below for calculation tips.

Step 4

It is best if you allow the sugar and peaches to macerate in the refrigerator overnight but it isn’t necessary.

Step 5

Put the peaches, sugar, and any accumulated juices in a tall-sided pot. Heat gently until sugar has dissolved and the mixture is warm, stirring occasionally. Bring it to a boil and then reduce to low. Skim any foam that collects on the surface. This will keep your preserves clear.

Step 6

Allow to simmer for 2 hours or until the peaches are beginning to become translucent. Not all the peaches will be at the same stage of doneness, so don’t stress if some are still a vibrant peach color. Test a small amount on a frozen plate. The should thicken and the peach should be tender and soft.

Step 7

If you overcook the peaches, they will be tough and chewy. You didn’t spend an hour pealing and cutting them to have tough preserves! The consistency of the liquid is loose. Peaches have an incredible amount of moisture. You will have more syrup than peaches, so just accept this an get excited about the possibilities of peach syrup on pancakes and in sorbet.

Step 8

Meanwhile sterilize your jars in boiling water for 10 minutes or in the dishwasher. Keep warm in a clean towel until ready to use.

Step 9

Keep a pot of simmering water on for the lids.

Step 10

Use a ladle to fill the warm, sterilized jars with peaches, straining out some of the liquid before transferring. A canning funnel would be super helpful here. I don’t have one so I just made a bit of a mess and then cleaned it up.

Step 11

Place lids in simmering water and simmer 5 minutes. Don’t forget that you need to use a new top each time you can!

Step 12

Wipe each jar clean then place lid on and tighten down the outer ring.

Step 13

Fill a canning pot or a large, deep pot fitted with a metal cooling rack about half full with water. Bring the water to a simmer and then carefully lower each jar into the water. Add water as necessary so that it covers the jars by at least an inch. Boil for 10 minutes for 4,8, or 12 ounce jars.Boil 15 minutes for 16 ounce jars.

Step 14

Let cool 10 minutes in the water before removing carefully using canning tongs. Allow to cool down to room temperature 12-24 hours. Be sure they are spaced a few inches apart to allow for circulation. Check the little button on the top –it should be depressed and should not be popped out. If it is popped out, just keep them in the refrigerator and use within three months.

Step 15

Alternately skip the proper canning if you want. If you don’t feel like really canning them, simply cool the preserves to 70 degrees (room temperature) within 2 hours then below 41 degrees within the next 4 hours. Store them in clean jars in the refrigerator. Your secret is safe with me!