On for the summer!
Procedure: Peel peaches. To loosen skins, submerge peaches in boiling water for approxi?mately 30-60 seconds, and then place in cold water for 20 seconds. Slip off skins and pre?pare slices 1/2-inch thick. Place slices in water containing 1/2 tsp of ascorbic acid crystals or six 500-milligram vitamin C tablets in 1 gallon of water to prevent browning. For fresh fruit, place 6 cups at a time in 1 gallon boiling water. Boil each batch 1 minute after the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot.
Combine water, sugar, Clear Jel?, and, if desired, cinnamon and/or almond extract in a large kettle. Stir and cook over medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil sauce 1 minute more, stirring constantly. Fold in drained peach slices and continue to heat mixture for 3 minutes. Fill hot jars without delay, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process immediately. Process in a water bath canner for 20 minutes.
Quality: Select ripe, but firm fresh peaches. Red Haven, Redskin, Sun High, and other variet�ies of similar quality are suitable.
Yield: 7 quarts.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 quart (382g) | ||
Recipe Makes: 7 quarts | ||
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Calories: 343 | ||
Calories from Fat: 306 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34g | 45 % | |
Saturated Fat 19.9g | 99 % | |
Monounsaturated Fat 8.7g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 89.7mg | 28 % | |
Sodium 145.5mg | 5 % | |
Potassium 283.5mg | 7 % | |
Total Carbohydrate 8g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 7.7g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 343
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