| 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
A Message from our Provider:
“God grades on the cross, not the curve.”