See on Scoop.it – La Cucina Italiana – De Italiaanse Keuken – The Italian Kitchen

Ingredients

6 cups fresh peaches, cleaned, peeled, sliced or chopped 4 cups sugar – separated 1 envelope + 20% more low-sugar pectin (60 g total pectin) 1 tsp butter (optional) pinch of salt juice & zest of one medium-sized lemon 1/2 cup white balsamic vinegar

Directions

To Prepare

Sterilize the jars and wash the jar lids and bands in hot, soapy water. Place lids and bands in a deep bowl and pour near-boiling water over them. Start bringing to boil a large, deep canning kettle of water to be used for the canning process and a second, smaller pot of water to be used to replenish water that may boil away during the canning process. Mix the pectin with 1/4 cup of the sugar. Set aside. Working in batches, add sliced/chopped peaches into a large bowl and use a potato masher to smash them as much as you like. I skipped this step; my slices were thin and needed no further handling. Click to read more
See on fromthebartolinikitchens.com