Directions:
- Cut a small, shallow X in the bottom of each peach. Working in batches, blanch in a large pot of boiling water until skin loosens, about 1 minute. Transfer to a large bowl of ice water; let cool. Peel, halve, and pit. Cut into 1/3 slices. Combine with sugar and juice in a large bowl. Let stand for 30 minutes.
- Place a small plate in freezer. Transfer fruit mixture and 4 tea bags to a large heavy pot. Open the remaining tea bag; crumble leaves slightly; add to pot. Bring to a boil, stirring gently, and cook 15-20 minutes. Test doneness by scooping a small spoonful onto chilled plate and tilting plate. (Preserves are ready if they don't run.) Remove tea bags. Skim foam from the surface of jam. Ladle jam into 2 clean, hot 1-pint jars. Wipe rims, seal, and process in a boiling water bath for 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1379.12 Kcal (5774 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 4.95mg | 0% | |
| Potassium | 2174.63mg | 46% | |
| Total Carbs | 354.44g | 118% | |
| Sugars | 326.36g | 1305% | |
| Dietary Fiber | 22.68g | 91% | |
| Protein | 11.34g | 23% | |
| Vitamin C | 85.3mg | 142% | |
| Calcium | 71.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 99.29 Kcal (416 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 0.36mg | 0% | |
| Potassium | 156.56mg | 46% | |
| Total Carbs | 25.52g | 118% | |
| Sugars | 23.5g | 1305% | |
| Dietary Fiber | 1.63g | 91% | |
| Protein | 0.82g | 23% | |
| Vitamin C | 6.1mg | 142% | |
| Calcium | 5.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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