Recipe by mollypaul
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.
Top Review by vlynn
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!