| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Fruit butte, Gifts | 1 | Servings | |
INGREDIENTS
| 9 | lb | Peaches; Very Ripe, 14 C. Pulp |
| 4 | c | Sugar |
| 1 1/2 | tb | Butter |
INSTRUCTIONS
1. Scald and peel peaches. 2. Put through food grinder and chop coarsely. 3. Measure 14 cups pulp. 4. If very ripe peaches are used, add 4 cups sugar to 14 cups pulp. 5. If peaches are not ripe, use half as much sugar as pulp. 6. Add butter and mix well. 7. Cook in large pan in hot 400 degree oven until dark brown in color and thick. (Takes about 3 hours). 8. Stir well every half hour. 9. Pour into hot sterilized jars; seal. Makes 5 1/2 pints or, 12 jelly glasses. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 199 by "Diane Geary" <diane@keyway.net> on Nov 4, 1997
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