Total Time
2hrs 45mins
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.

Ingredients Nutrition

Directions

  1. Scald peaches and remove skins and pits.
  2. Chop finely and measure fruit.
  3. For each cup of fruit, add 1 cup of sugar.
  4. Add spices.
  5. Simmer until mixture becomes thick, about 2 1/2 hours.
  6. Pour into sterilized jars and seal.

Reviews

(2)
Most Helpful

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!

vlynn September 09, 2008

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!

Suzee Q August 05, 2005

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