Papaya Peach Preserves

Name: Papaya Peach Preserves
Total time: 21 min
Yield: 4 servings
Cuisine: Other
Ingredients: cup thinly sliced, pitted, peeled peaches (about 1 1/2 pounds); 2 cup 3/4-inch cubed, seeded, peeled papayas (about 1 1/2 pounds); 1/4 cup lemon juice; 1/4 cup water; 1 each (6-inch) vanilla bean; 1 package pectin; 5 cup granulated sugar

Papaya Peach Preserves prepared as a finished dish

Total: 21 min
Yield: 4 servings
Difficulty: Intermediate
Cuisine: Other
Protein: Vegetarian

Ingredients

Servings

Original recipe

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

Shopping list for 4

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.
3
Simmer mixture 10 to 15 minutes, stirring occasionally.
4
Stir in pectin; bring to a boil over high heat, stirring constantly.
5
Add sugar, stirring until dissolved.
6
Return to a rolling boil.
7
Boil hard 1 minute, stirring constantly.
8
Remove from heat.
9
Remove vanilla bean.
10
Skim foam if necessary.
11
Ladle hot preserves into hot jars, leaving 1/4-inch headspace.
12
Wipe jar rim clean.
13
Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.
14
Process 10 minutes in a boiling-water canner.
15
Yields about six 8-ounce jars.

Ingredients

Servings

Original recipe

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

Shopping list for 4

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.
3
Simmer mixture 10 to 15 minutes, stirring occasionally.
4
Stir in pectin; bring to a boil over high heat, stirring constantly.
5
Add sugar, stirring until dissolved.
6
Return to a rolling boil.
7
Boil hard 1 minute, stirring constantly.
8
Remove from heat.
9
Remove vanilla bean.
10
Skim foam if necessary.
11
Ladle hot preserves into hot jars, leaving 1/4-inch headspace.
12
Wipe jar rim clean.
13
Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.
14
Process 10 minutes in a boiling-water canner.
15
Yields about six 8-ounce jars.