| Cuisine: American | Type: Dessert | Serves: 6 - 8 quarts |
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Source:
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Lynn Robinson (Rick's Mom via Grandmother) |
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Attributes:
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Comments:
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This recipe should make 6 quarts of peaches. You might be able to stretch the syrup to 8 or more. Use widemouth quart jars for easier access to the peaches. Make sure to use ripe peaches or they won't skin and pit easily. |
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Serving Suggestions:
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Serve as a dessert. Good with some cream or ice cream. |
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Ingredients:
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6 quarts of ripe peaches 5 quarts (20 cups) sugar 1 1/2 quarts (6 cups) white vinegar 7 2" pieces of stick cinnamon 2 tbs. whole cloves, tied in one or two cheese cloth bags, plus extra for jars 2 cups water |
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Instructions:
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1. Combine sugar, vinegar, water, cinnamon and cloves. Bring to a boil and let simmer covered, about 30 minutes. Wash peaches and remove skins; if necessary by dipping the fruit in boiling water for 1 minute, then quickly in cold ice water to make peeling easier. If using small to medium peaches, you can use them whole. If using large peaches, it is best to halve them and pit them 2. To prevent peaches from darkening during preperation, immediately put peeled peaches into cold water containing 2 tbs each of salt and vinegar per gallon. Drain just before using. 3. Add peaches to boiling syrup, enough for 2 or 3 quarts at a time, and heat for five minutes. Pack hot peaches into clean, hot jars. Continue heating in syrup and packing peaches into jars. Add 1 piece of stick cinnamon and 2 whole cloves to each jar. Cover peaches with boiling syrup to 1/2" of top of jar. Put jars in a large pot of boiling water up to ring for 20 minutes. Set jars upright, several inches apart on a wire rack to cool. 4. These can be stored for a year in a cool, dry pantry. |
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Related recipes:
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None |
2001-03-10