| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Pies, Fruits, Canning | 1 | Recipe | |
INGREDIENTS
| 3 1/2 | c | Sliced fresh peaches |
| 1 | c | Granulated sugar |
| 1/4 | c | Clear Jel(tm); plus… |
| 1 | tb | Clear Jel(tm) |
| 3/4 | c | Cold water |
| 1/8 | ts | Cinnamon (optional) |
| 1/8 | ts | Almond extract (opt.) |
| 1/4 | c | Bottled lemon juice |
| 6 | qt | Sliced fresh peaches |
| 7 | c | Granulated sugar |
| 2 | c | Clear Jel(tm); plus… |
| 3 | tb | Clear Jel(tm) |
| 5 1/4 | c | Cold water |
| 1 | ts | Cinnamon (optional) |
| 1 | ts | Almond extract (opt.) |
| 1 3/4 | c | Bottled lemon juice |
INSTRUCTIONS
FOR 1 QUART FILLING FOR 7 QUARTS FILLING Quality: Select ripe, but firm fresh peaches. Red Haven, Redskin, Sun High, and other varieties of similar quality are suitable. Yield: 1 quart or 7 quarts. Procedure: Peel peaches. To loosen skins, submerge peaches in boiling water for approximately 30-60 seconds, and then place in cold water for 20 seconds. Slip off skins and prepare slices 1/2-inch thick. Place slices in water containing 1/2 tsp. of ascorbic acid crystals or six 500-milligram vitamin C tablets in 1 gallon of water to prevent browning. For fresh fruit, place 6 cups at a time in 1 gallon boiling water. Boil each batch 1 minute after the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot. Combine water, sugar, Clear Jel(tm), and, if desired, cinnamon and/or almond extract in a large kettle. Stir and cook over medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil sauce 1 minute more, stirring constantly. Fold in drained peach slices and continue to heat mixture for 3 minutes. Fill jars without delay, leaving 1 inch head-space. Adjust lids and process immediately. ======================================================= ===== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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