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.