With 15 pounds of peaches, we made:
- 3 pints whole peach halves in apple juice
- 4 pints peach butter (pureed with 2 c. sugar)
- 5 pints stewed peaches (no added sugar)
Traditional canning recipes tend to be super heavy on the sugar, so we wanted to try some no/low sugar recipes. I'm interested in learning how to get pectin naturally--for example, from crab apples--but for now we'll enjoy peach butter instead of jam on our toast.
We previewed the peach butter on pancakes this morning and it was delicious!