Peach Lime Preserves {using low or no sugar pectin} |

I wasn’t planning on making this preserves today, but the decision was sort of made for me when I walked down to the basement to discover that one of my daughters had left the deep freezer door WIDE open yesterday in the attempt to search out a popsicle. Hence, EVERYTHING was defrosted. So, I have had a late night of canning, trying to preserve some of the fruits and veggies that were being preserved in the freezer up until …well…yesterday. It is currently 1:48 a.m. and I decided now is as good of a time as any to start this post since I have to wait for the batch of spaghetti sauce in the canner to finish processing. As a side note, in case anyone is interested, I believe popsicles and children in the basement by the freezers are going to be outlawed for a time in this house. *Sigh* I suppose I had to use those frozen tomatoes and peppers sometime that were being stored. I just didn’t want to be forced into it. Anyway, this post isn’t about spaghetti sauce, it is about the other thing I canned tonight before that…Peach Lime Preserves! I actually made one batch just using peaches and another batch using mostly peaches and some cherries {because there was a bag of those that got defrosted as well that needed to be used up!} Both turned out very tasty! I added just a little bit of sugar to take the tartness away, but not so sweet that you go into a sugar coma! I also tripled the recipe, so the pictures will look like they are bigger than the recipe indicated for this reason. Also, I wouldn’t make a bigger batch than triple otherwise it might not set up appropriately.

I used Ball Low or No Sugar Pectin, which I prefer to use instead of regular pectin because you don’t have to use an exorbitant amount of sugar like the regular stuff. I apologize in advance if I combine some pictures using the peach batch and some using the peach/cherry batch. I was sort of in a frenzy with everything, but I figured I would try to make good out of the situation by not only making the goodies, but getting pictures for a post as well! Luckily, the other day I had sterilized a lot of mason jars and placed them in the oven to use sometime in the near future. So, I just turned the oven on at 170 degrees and let them get hot – so at least I didn’t have to worry about that!

As it is now 2:01 a.m. I am going to wrap this part of the post up, but if you try this let me know how you like it. I hope you enjoy! -Shelley.

Peach Lime Preserves

2 c peaches – prepared by peeling, pitting and cutting up
1/3 c unsweetened apple juice
1 T lime juice
1 1/2 T Ball Low/No-Sugar Pectin
1/3 c sugar

Prepare fruit, if necessary. Like I said, mine came from the freezer so I didn’t do anything else to cut this up any farther because I have an immersion blender that I knew I was going to use. If you don’t want to use an immersion blender, I would cut the peaches up finely.

In a large pot bring the fruit, apple juice and lime juice to a hard boil {when you go to stir and it still keeps boiling in spite of the stirring}.

Sprinkle in pectin and bring to another hard boil, stirring constantly.

Sprinkle in sugar, and bring to another hard boil, stirring constantly. Boil 1 minute.

Remove from heat and puree, if desired.

Ladel preserves into hot jars leaving at least 1/4″ headspace…

Wipe rims of jars with a clean, hot rag or paper towel…

Adjust 2 piece lids and tighten band to *just* finger tight.

Process for 10 minutes in a boiling water canner.

When done processing, carefully remove and place on a towel lined surface and cover with another towel until cooled.

When jars have cooled, make sure they have sealed by pressing in the center of the lid. If they haven’t sealed, refrigerate and use. Label and date the jars and store for later use. Enjoy!

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