Prep 15 mins
Cook 2 hrs 30 mins
An old-fashioned preserve. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
- Scald peaches and remove skins and pits.
- Chop finely and measure fruit.
- For each cup of fruit, add 1 cup of sugar.
- Add spices.
- Simmer until mixture becomes thick, about 2 1/2 hours.
- Pour into sterilized jars and seal.
Made some of this with the abundance of the peaches we got this year. The peaches are kinda small but have a wonderful taste. Anyway this turned out great. A bit sweet so I may cut back on the sugar some when I do some more this afternoon. Thanks!
Simply had to add another rave review. I first tried this recipe September '04 & have made 4 batches since (I'm making the 5th as I type). My 7-y.o. son won't let me alone whenever we run out & keeps reminding me to buy more peaches - excellent on PB&J for school lunch, too!