Peach Preserve with Almonds and Lemon Thyme...

Eastern Peaches were on sale not as low as last year, but it is a good reason for me to can few pounds. Now that I am a bit confidence canner, I am experimenting few new canning recipes. I have few small bushes of thyme growing in my vegetable garden this year comparing to last year. I am very thankful that I have an abundance of herbs this year. You can find few varieties of thyme I have German, English, and Lemon. Out of all I have developed a keen interest on lemon thyme and loved it, it has a subtle lemon flavor and an aroma which is heavenly to make sauces. 

I used about 8-10 cups peeled,pitted, and diced peaches
1 cup silvered almonds
6 cups sugar
2 lemons zested and juiced 
3 teaspoons of lemon thyme leaves 

Place everything in the pan except the thyme and almonds cook until jab cook about 15 to 20 minutes depending on your stove temperature. Add lemon thyme and silvered almonds and continue to cook for about another 5 to 6 minutes. 

If the peaches have not broken use an immersion blender to break pieces at this point. I did not add any pectin solely decided to depend on lemons. 

Have your canning gear ready and start the process to can. Boil the jar for about 10 to15 minutes and turn off the stove and let the cans sit in the water for about 5 minutes.

 Next take them out place them on a dry towel and you will hear the lovely popping sounds of your cans.  Check them after a day and store them in nice cold and dry place and enjoy them.

I took one for camping and had it on a lightly toasted English muffin with some tea and it was heaven. Every one enjoyed the peach jam! I hope I can save some for long winter!

I followed Liana Krissoff's and Marisa McClellan recepies but did some twisting to use all fruits.