| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts, Jams |
3 |
Servings |
INGREDIENTS
| 4 |
c |
Sugar |
| 1 |
c |
Water |
| 1 |
tb |
Lemon extract |
| 6 |
lb |
(around 24) ripe peaches, peeled and sliced |
INSTRUCTIONS
1. In a large saucepan, dissolve sugar in water over medium- high heat and
bring to a boil; cook for about 5 minutes, or until syrup is clear. Skim
off any froth.
2. Add vanilla and lemon extract, stir in peaches, and return to a boil.
Watch carefully to prevent from boiling over.
3. Boil for 5 minutes. Remove from heat and skim off any froth.
4. Fill hot, sterilized jars (quart-size screw-top Mason jars) and adjust
caps; a suction seal will form with cooling. Store in a cool, dark place.
Serve with hot biscuits, or warm over vanilla or Texas peach ice cream.
Makes 3 quarts.
From: THE WHITE HOUSE FAMILY COOKBOOK by White House Executive Chef Henry
Haller with Virginia Aronson, Random House, New York. 1987. ISBN
0-394-55657-7. Posted by: Karin Brewer, Cooking Echo, 9/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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