Recipe by Susie in Texas
This is a modified version of a recipe I found in Good Houskeeping Cookbook. I make this every year when the Texas "freestone" peaches come in season. Very delicious!
Top Review by Ms B.
This does smell wonderful while cooking. I was disappointed in the color of the finished product, though. Mine has a slight greenish tinge. The jars don't look that appetizing. However, it is excellent spread over freshly toasted 7-grain bread. I don't know that I will make it again, but it is a nice change from the usual toast and jelly. And, besides...I finally have used up all of those peaches I had on hand. :)
Directions See How It's Made
- Remove skins and pits from fresh peaches and cut peaches into chunks, then process the peaches in a blender at high speed until smooth.
- You may have to repeat this several times so you don't overload the blender.
- Transfer peaches and remaining ingredients to a Dutch Oven.
- Heat on medium heat until mixture comes to a boil.
- Boil for 20 minutes or until thickened, stirring frequently.
- Remove from heat.
- Ladle mixture into jars, leaving 1/4 inch space at top.
- Adjust caps.
- Process in boiling water bath for 10 minutes.