| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Jelly/jam, Fruits, Canning | 3 | Servings | |
INGREDIENTS
| DEIDRE ANNE PENROD (FGGT98 | ||
| 4 | Pounds ripe peaches | |
| 2 | c | Water |
| 2 | To 3 cups sugar (approx) | |
| 2 | Teaspoons ground cinnamon | |
| 1/2 | Teaspoon ground allspice | |
| 1/4 | Teaspoon ground cloves | |
| 1 | Teaspoon ground nutmeg | |
| 1/2 | Teaspoon ground ginger |
INSTRUCTIONS
Pit the peaches, but do not peel them. Cut into small pieces and combine with the water in a medium kettle. Over low heat, cook until soft, about 15 to 20 minutes. Force the fruit through a sieve or put through a food mill. Measure the pulp, add 2/3 cup of sugar for each cup of pulp. Combine in the kettle along with the cinnamon, allspice, and cloves, and boil rapidly over medium-high heat until the mixture begins to thicken, about 20 to 30 minutes. Add the nutmeg and ginger and continue to boil until the butter mounds on a spoon, about 10 minutes. Turn into clean, dry half-pint canning jars. Seal, and process 10 minutes in a Boiling-Water Bath. YIELD: 3 to 4 pints From the cookbook files of: Deidre-Anne Penrod, FGGT98B on *Prodigy, J.PENROD3 on GEnie Posted to MM-Recipes Digest V3 #190 Date: 07/03/96 From: [email protected]
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