Name: Golden Peach Butter
Ingredients: -Dottie Cross TMPJ72B; 4 lb Ripe peaches;; Pitted and quartered (about 3-1/2 quarts); 2 c Water; 2 c Sugar; 1/4 c Lemon juice Grated zest of 2 lemons; 2 ts Ground cinnamon; 1/2 ts Ground cloves

The Bible teaches clearly that the evidence of God’s work in a life is the inevitable fruit of transformed behavior (1 John 3:10). Faith that does not result in righteous living is dead and cannot save (James 2:14-17). Professing Christians utterly lacking the fruit of true righteousness will find no biblical basis for assurance they are saved (1 John 2:4). Real salvation is not only justification. It cannot be isolated from regeneration, sanctification, and ultimately glorification. Salvation is an ongoing process as much as it is a past event. It is the work of God through which we are “conformed to the image of His Son” (Romans 8:29, cf. Romans 13:11). Genuine assurance comes from seeing the Holy Spirit’s transforming work in one’s life, not from clinging to the memory of some experience.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
		Jams, Holiday, Desserts, Sauces	1	Servings

INGREDIENTS

		-Dottie Cross TMPJ72B
4	lb	Ripe peaches;
		Pitted and quartered (about 3-1/2 quarts)
2	c	Water
2	c	Sugar
1/4	c	Lemon juice Grated zest of 2 lemons
2	ts	Ground cinnamon
1/2	ts	Ground cloves

INSTRUCTIONS

In a large saucepan, bring the peaches and water to a boil over a medium
heat. Reduce the heat to low and simmer, stirring often, until peaches are
very tender. In a food processor fitted with the metal blade or a blender,
process the fruit mixture in batches until smooth. Return the puree to the
saucepan and stir in the sugar, lemon juice, lemon zest, cinnamon, and
cloves. Bring to a boil over medium heat, stirring constantly. Reduce the
heat to low and simmer, stirring often, until thickened and reduced to
about 6 cups, about 30 minutes. Ladle the peach butter into hot, sterilized
jars, leaving 1/4 inch of headroom. Wipe the rims clean and put the lids on
the jars. Process in a boiling water bath for 10 minutes. Remove the jars
from the water and cool completely at room temperature. Makes about 3
pints. Source: "An Edible Christmas" (A Treasury of Recipes for the
Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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