What do Southerners love more than their Mamas and their biscuits? Good things to put on our biscuits, of course!!! We top these light and fluffy creations with numerous things. Molasses, honey, chocolate gravy, fresh butter, assorted meats and cheeses, jellies, jams, and wonderful preserves. Homemade peach preserves are quite possibly the perfect compliment to the southern biscuit.
Long Handled Spoons and Large Pots
My great grandmother, Mama Reed, loved to make preserves. My mother remembers summer days where Mama Reed spent the better part of the day standing over her stove stirring the fruity sweet concoction in large pots with long handled spoons. That evening’s supper was always a special treat as Mama Reed canned what she could and whatever was left that wouldn’t fit into her canning jars was ladled into a large bowl and sat amidst hot biscuits on the dinner table.
Well, Southerners are nothing if not inventive. That is where this peach preserves recipe comes in. Who would have thought preserves this good would start with canned peaches? My mother swears these peach preserves are the best she has ever tasted. Just think, to get that kind of praise with no gathering, peeling, or cutting!
Without further hesitation, lets get a little bit of heaven on a biscuit cooking in your kitchen!
- Two 29 oz cans of peaches in heavy syrup
- Two cups of sugar.
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.
- 2 – 29 oz cans peaches in heavy syrup
- 2 cup sugar
- Pour peaches and syrup into medium sized pot.
- Heat over medium low for half an hour, stirring occasionally. Gently stir in sugar.
- Raise heat to medium and continue cooking for an hour and a half to two hours, or until the peaches have cooked down to 1/3 or 1/4 of their original volume and have the consistency of jam or preserves. Remove from heat.
- Store in refrigerator or in pantry if canned properly.