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Peach Recipes, Part 3

Continuing on the Peach recipe vein, but with a lower sugar content than the
previously posted recipes...

-- Christy Hardin Smith
from Wild, Wonderful West Virginia

4 lbs. peaches (or 8 cups puree)
1/2 c. water
3 Tbsp. bottled lemon juice
4 c.sugar
1 tsp. cinnamon
1/4 tsp. ground allspice
1/4 tsp. nutmeg
1/4 tsp. salt
Clean & pit peaches, peel and dice.  Put peaches, water, and lemon juice in
saucepan and cook 15 to 20 minutes until soft.  Remove peaches and puree in
food mill or food processor.  Put puree in heavy pan and add sugar, cinnamon,
allspice, nutmeg, and salt.  Bring to a boil, stirring, until all sugar is
dissolved.  When sugar is dissolved put mixture into a roasting pan.  Put in
300 F oven and cook until thick and clear, about 1 1/2 to 2 1/2 hours.  Stir
often or it will burn on the sides and bottom.  The butter is done when a
sample spoonful is put on a plate and no rim of liquid shows.  When done,
ladle into hot jars, wipe rims and seal.  Process in water bath canner for 10
minutes.  Makes 5 to 6 half-pints.

3 1/2 lbs. peaches, diced (about 7 large peaches)
1 lg. onion, minced fine
1 yellow pepper, diced
1 hot red pepper, diced
1/2 c. crystallized ginger, chopped
2 c. cider vinegar
3 c. sugar
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. mace
Prepare fruit and vegetables.  Put in heavy saucepan and add remaining
ingredients.  Bring to a boil, stirring constantly.  Turn heat to a simmer,
and cook until desired consistency.  Ladle into hot jars leaving 1/2-inch
headspace, wipe rims, and seal.  Process in water bath canner for 10 minutes.
 Makes 4 to 5 half-pints.