Peach Fruit Topping

Gather

Ingredients

• 8 cups mashed ripe, yellow Georgia peaches (about 6-6.25 pounds as purchased)
• 3 cups sugar
• 4 Tablespoons bottled lemon juice

Preserve

Instructions

1. 01

   Wash half-pint or pint jars, keep them hot, and prepare the lids. Mix 1 teaspoon ascorbic acid into 4 quarts water for an anti-browning bath.

2. 02

   Wash and peel ripe yellow peaches. If needed, loosen skins by immersing several peaches for 30–60 seconds in boiling water; chill at once. Halve, pit, slice, and use the ascorbic bath.

3. 03

   In a boiling-water canner, drain and mash the slices with a potato masher, not a blender or food processor. Measure 8 cups mashed peaches.
   Calculate your elevation adjustment →

4. 04

   Stir the peaches, 3 cups sugar, and 4 tablespoons bottled lemon juice together. Bring to a full boil, then lower the heat and simmer 5 minutes while stirring.

5. 05

   Skim foam if needed. Fill hot half-pint or pint jars with 1/2-inch headspace and apply the lids.

6. 06

   At 0–1,000 feet, process both half-pint and pint jars for 15 minutes in a boiling-water canner; use the longer elevation schedule when required.
   Calculate your elevation adjustment →