Peach Pie Filling – We Love God!

Do not tell me that there is no rest for us till we get to heaven. We who have believed in Jesus enter into rest even now. Why should we not do so? Our salvation is complete. The robe of righteousness in which we are clad is finished. The atonement for our sins is fully made. We are reconciled to God, beloved of the Father, preserved by His grace, and supplied by His providence with all that we need. We carry all our burdens to Him and leave them at His feet. We spend our lives in His service, and we find His ways to be ways of pleasantness, and His paths to be paths of peace. Oh, yes, we have found rest unto our souls! I recollect the first day that I ever rested in Christ, and I did rest that day. And so will all of you who trust in Jesus as I trusted in Him.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Fruits		Canning, Fruits, Pies	1	Recipe

INGREDIENTS

3 1/2	c	Sliced fresh peaches
1	c	Granulated sugar
1/4	c	Clear Jel, tm plus…
1	T	Clear Jel, tm
3/4	c	Cold water
1/8	t	Cinnamon, optional
1/8	t	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	T	Clear Jel, tm
5 1/4	c	Cold water
1	t	Cinnamon, optional
1	t	Almond extract, opt.
1 3/4	c	Bottled lemon juice

INSTRUCTIONS

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

A Message from our Provider:

“Only with Jesus can you reach your full potential”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 7980 Calories From Fat: 99 Total Fat: 11.9g Cholesterol: 0mg Sodium: 21.2mg Potassium: 8700.2mg Carbohydrates: 2045.1g Fiber: 67.4g Sugar: 1969.2g Protein: 40.9g