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A Little Bit of Heaven on a Biscuit - Peach Preserves


Two 29 oz cans of peaches in heavy syrup (so you don't have to deal with all the boiling and pealing the peaches and all that trouble stuff).
two cups of sugar.
Seriously, that’s it.


Pour both cans of peaches and syrup into a medium sized pot and turn the heat on medium low.

Stir and heat for a little over half an hour. Just stir them every ten minutes or so, being gentle with your spoon so you don’t break up the peaches. You’re just getting them nice and hot here, not going for boiling or anything.

Add sugar to pot and stir gently.

Once you have your sugar all stirred into the peaches, turn the heat on medium. Now we’re going to cook these until they have cooked down to about 1/3 or 1/4 of their original volume. Still, there is no need to fuss over it. Just give it a stir every ten minutes or so, when you think of it!

It takes anywhere from an hour and a half to two hours for them to cook down this much. The peaches will be a little browned and the juice will be nice and thick, taking on the texture and look of preserves.

While the peaches are cooking you want to sterilize the jars and lids. I run the jars through the dishwasher and try to time it so they are finished and still hot when the jam is finished cooking.  

Remove from heat and stir foam down, put in hot jars and seal. I like to keep my jam in the fridge, but you could keep them in a room temperature. I've never done that because I'm afraid the taste will get funky.

I hope you enjoy this recipe. Don't forget those muffins! :)

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