| 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: eboyd@shentel.net
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