| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Canning, Fruits, Jelly |
4 |
8-oz jars |
INGREDIENTS
| 2 |
tb |
Water |
| 2 |
tb |
Lemon juice |
| 1/4 |
ts |
Cloves |
| 1/2 |
ts |
Cinnamon |
| 4 |
c |
Cut-up peaches |
| 3 |
c |
Sugar |
INSTRUCTIONS
Combine the water, lemon juice, cloves and cinnamon in a quart saucepan.
Dip the peaches in boiling water for 30 seconds and rinse in cold water.
Peel and cut in small pieces into a measuring cup. Add them a cupfull at a
time to the saucepan, giving them a quick stir. When all the peaches are in
the saucepan, bring to a boil and cook until soft, stirring frequently.
This should take 6-8 minutes.
Stirring with one hand, add the sugar with the other. Stir over
moderate heat untilt he mixture boils. Increase the heat and cook unitl the
mixture thickens or measure 220 degrees F on the thermometer.
Pour into hot, clean jars, leaving 1/4 inch head space. Wipe the rims
and put on the lids and screw bands very firmly, then process in a boiling
water bath for 10 minutes. Cool, label and store in a dark place.
Posted to MM-Recipes Digest V3 #356
From: Tonya <imbri@oz.net>
Date: Sat, 28 Dec 1996 09:47:25 -0800
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”