6 qts sliced fresh peaches
7 c sugar
2 c + 3 T Clear Jel
5 1/4 c cold water
1 t cinnamon
1 t almond extract
1 3/4 c lemon juice
Peel peaches. To loosen skins, submerge peaches in boiling water for approximately 30-60 seconds and then place in cold water. Slip off skins and prepare slices 1/2 inch thinck. Place slices in water containing 1/2 t of ascorbic acid crystals or 6 500 mg vitamin C tablets in 1 gallon of water to prevent browning. For fresh fruit, place 6 cups at a time in 1 gallon of 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. Combing 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 slices and continue to heat mixture for 3 minutes. Fill jars immediatley, leaving 1 inch head space. Adjust lids and process 40 minutes for pints or quarts.
Makes 7 quarts of pie filling
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