Cookin’ with THE CHRONICLE

Peaches in Lexington County are the best and soon to be ripe. These two recipes remind me of my sweet Mama canning and preserving for winter months. As a young girl growing up in Glenville, GA, we had to plan ahead – stores were not equipped with worldly foods. Both of these recipes were my Mama Mimi’s.

PEACH RUM JAM

3 lbs. fully ripe peaches, scalded, peeled and

finely chopped (4 cups) 5 cups sugar 1 1-3/4 oz. pkg. powdered fruit pectin 1/4 cup light rum

Combine chopped peaches and fruit pectin in large saucepan or Dutch oven. Place over high heat and bring to a full, rolling boil, stirring constantly. Immediately sugar and stir. Again being to full, rolling boil and boil hard for one minute, stirring constantly. Remove from heat; stir in rum. Skim off foam. Stir and skim for 5 minutes to cool slightly and prevent fruit from floating. Ladle into hot scalded jars. Seal at once. Makes about 6 half-pint jars.

PEACH PRESERVES

3-1/2 cups sugar 5 cups sliced, peeled, hard-ripe peaches

(about 5 large) 2 cups water

Combine sugar and water and cook until sugar dissolves. Add peaches and cook rapidly until fruit becomes clear, stirring constantly. Cover and let stand for 12-18 hours in a cool place. Drain fruit and pack into hot jars, leaving 1/4-inch head space. Cook syrup rapidly for 2-3 minutes, or longer if too thin. Pour over fruit in jars, leaving 1/4-inch head space. Adjust caps. Process pints or half-pints for 20 minutes at 180-185 degrees in hot water bath. Yields about 6 half pints.