Southern Kitchen – Georgia Peach Honey Preserves

breakfast

As we’ve noted before, ’tis the season for the farmer’s market.  It just feels right to get up Saturday morning and go buy fresh fruits and veggies from real people.  Problem is, sometimes I get carried away and buy a bit too much.  The tomatoes/peaches/cucumbers/etc are just too good to pass up when in season, and there’s only twenty one meals in a week.  The question naturally presents itself…..What am I gonna do with the twenty {insert produce here} I just came home with?   Answer- Invite a bunch of Hungry Southerner’s over to your house for a party…….or…..do a bit of canning, pickling, and preserving.

peaches

Honestly, I’ve never done any canning or preserving in my life.  My grandmother did, and I enjoyed my fair share of her work over the years.  But it always seemed like a lot of work to me, so I really never gave it a thought.  Lucky for me, my wife decided this summer would be a perfect time for her (us) to learn to do it.  She read up on techniques, bought the necessary tools (jars), and found an easy starter recipe for Sweet Georgia Peach Honey, courtesy of Paula Deen.  Off we went to the farmers market, as visions of peaches danced in our heads. In our minds, we knew this was going to be so much fun, we’re such good cooks, and we get to enjoy the summertime peachs well into the winter. Ignorance is bliss.

sugar

Flash foward to that evening.  We stand in in our kitchen, filling jars with peach goo in silence, fearful that one cross word or action may lead to our first big fight.  The process of making the preserves had taken a toll on us, and it had taken up the better part of the afternoon and evening.  We were tired, grumpy, and more than a little ready to be done.  My suspicions had been true, this was a lot of work.  As we cleaned up, I “tested” a bit of the cooled mixture left in the bottom of the pot.  So worth the effort.  Whatever difficulties we had in making the peach honey faded in comparison to the pleasure those little jars would bring in the coming months.

jar

I say all that to say this:  Canning/Preserving/Pickling isn’t necessarily quick and painless, but it does get easier once you know what your doing.  The fruits of your labor will far outweigh any difficulties you may have in learning to do it, and they’ll keep for a long time in your cupboard as well.  Over the next few weeks, we’ll be bringing you a collection of easy starter recipes for those of you that dare to give some form of preserving a shot.  It’ll be fun.

Ben O.

lid

Georgia Peach Honey Preserves

  • 1 unpeeled orange, quartered and seeded
  • 1 unpeeled lemon, quartered and seeded
  • 12 cups unpeeled fresh peaches, pitted and chopped (approx 20 peaches)
  • 8 cups sugar
  • 6 pint-size canning jars, lids, and bands

In a food processor, blend orange and lemons until smooth. Add peaches in batches, pulsing continuously till smooth.  In a large Dutch oven, bring the peach mixture and sugar to a boil over med-high heat.  Stir constantly to prevent scorching. Reduce heat to med and cook for 1-2 hours, until mixture has a texture similar to honey.  Sterilize jars, bands, and lids by immersing in simmering (not boiling) water for 10 minutes.  Remove one at a time to fill.  Fill with hot peach mixture up to 1/4″ from the top.  Wipe rim clean with a damp cloth and seal with lid and band.  Process jars upside down in boiling water for 10 minutes, remove, and cool inverted overnight.

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9 Comments

Filed under Cooking, Cooking Tutorial, Food, Southern Food, Southern Kitchen, Southern Recipes

9 responses to “Southern Kitchen – Georgia Peach Honey Preserves

  1. Canning is, and always will be, a lot of work, which is why people don’t do it much anymore. Your preserves look beautiful, and imagine the enjoyment you’ll have come one of those blustery cold winter days when you can pull a jar of this summer goodness right out of the pantry!

  2. Louise F.

    Well, we just made our first batch (ever) and our marriage survived! The gnocchi we made the other night…well that’s another story. I had a couple of tips for other folks trying this. First–measure your peaches as you cut them–I used 16 peaches and got far more than 12 cups out of them. Second, if you have a food processor that is 8 cups or less, plan to make the puree in 2 batches. I also cut down on the sugar to 6 cups and it is still very sweet and delicious!

  3. Kelly

    I just made a batch of this yesterday and it is really delicious. (It only made 5 pints for me, though.) So delicious, in fact, I am thinking of going to get more peaches (miles away) just so I can make more to have on hand!

    One question/curiosity though: Is there a reason you process the jars upside down? How on earth do you put them in boiling water upside down without having anything spill out of the yet unsealed tops? Just curious if there is a reason to do it this way versus putting them in right-side-up.

    Thanks for sharing this recipe. It is a keeper.

  4. Val

    Just don’t understand how this is a Peach HONEY recipee, if it is made with * cups of SUGAR????

  5. Pingback: Honey preserves | Youkraft

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