| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Casseroles |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Fresh ripe peaches, peeled and chop; ped, reserving pi |
| 125 |
ml |
Jar maraschino cherries |
| 6 1/2 |
c |
Granulated sugar |
| 1 |
|
Orange, thinly sliced |
| 1 |
|
Lemon, juice of |
| 1/2 |
c |
Blanched slivered almonds |
INSTRUCTIONS
Tie reserved peach pits in a cheesecloth bag; place in large preserving
kettle with chopped peaches. Strain jar of cherries (removing stems if
necessary); add juice to peaches, reserving cherries. Add sugar, sliced
orange, and lemon juice to kettle; stir until sugar is dissolved. Bring
mixture to a boil over high heat; reduce heat slightly ;
boil,sitrringoften, for about 1/4 hours, or until thick and clear and gel
stage has been reached. Remove bag of pits, skim off foam with a metal
spoon; add almonds; simmer for a few minutes; add reserved cherries. Ladle
into hot sterilized jars, leaving 1/2 inch headspace, seal with melted
paraffin wax, cover with clean lids. Store in a cool, dark, dry place.
Makes 6 1/2 pint jars.
Posted to MM-Recipes Digest by tbankerd@leading.net on Sep 06, 1998
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