| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Relishes/pr |
1 |
Servings |
INGREDIENTS
| 4 |
c |
Prepared fruit* |
| 2 |
tb |
Fresh lemon juice |
| 1 |
ts |
Fruit protector (optional) |
| 1/2 |
ts |
Each ground allspice, cinnamon and |
| 5 |
|
Cups sugar |
| 1 |
|
Fruit pectin |
| 1/2 |
ts |
Margarine or butter |
INSTRUCTIONS
*(about 3 pounds fully ripe peaches) Peel, pit and finely chop peaches.
Measure 4 cups into 6- or 8-quart saucep ot. Stir in lemon juice, fruit
protector and spices.
Measure sugar into separate bowl. (Scrape excess sugar from cup with spatul
a to level for exact measure.) Stir fruit pectin into fruit in saucepot.
Add margarine. Bring to full rolling boil on high heat, stirring
constantly. Quickly stir in all sugar. Return to full rollin g boil and
boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any
foam with metal spoon.
Ladle quickly into hot sterilized jars, filling to within 1/8 inch of tops.
Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
Invert jars 5 minutes, then turn upright. After jars are cool, check seals.
Or follow water bath method recommended by USDA.
Makes about 7 (1-cup) jars.
Serving ideas: Great as a glaze for roasted poultry or pork. Great as a sau
ce - just heat and serve.
Posted to MM-Recipes Digest V4 #194 by Sarah Gruenwald <sitm@ekx.infi.net>
on Jul 26, 1997
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