Peach Preserves Skin On 8 oz jar

Small batch (10 pints per recipe). 12 pounds of no-spray, healthy soil, our peaches;  4 pounds cane sugar; 3 TBS citric acid to lower pH and enhance the natural fruit flavor.  Sugar and fruit blended for 12 hours prior to cooking so fruit will release water into juice.  Slow cooked until 218 degrees– approximately 2 hours.  Placed in jars heated to 240 degrees for 20. minutes.  Refrigerate to thicken after opening use within 2 weeks