Print Recipe

Papaya Peach Preserves

RG

Ingredients

  • 3 1/2 cups thinly sliced, pitted, peeled peaches (about 1 1/2 pounds)
  • 2 cups 3/4-inch cubed, seeded, peeled papayas (about 1 1/2 pounds)
  • 1/4 cup lemon juice
  • 1/4 cup water
  • 1 (6-inch) vanilla bean
  • 1 package pectin
  • 5 cup granulated sugar

Instructions

  1. Prepare home canning jars and lids according to manufacturer's instructions.
  2. Combine peaches, papayas, lemon juice, water and vanilla bean in a large saucepot. Simmer mixture 10 to 15 minutes, stirring occasionally. Stir in pectin; bring to a boil over high heat, stirring constantly. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly.
  3. Remove from heat. Remove vanilla bean. Skim foam if necessary. Ladle hot preserves into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.
  4. Process 10 minutes in a boiling-water canner.

Yield: about six 8-ounce jars


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