Mrs. Johnsons Peach Preserves Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Sugar,
1 cup: Water,
1 tbsp: Lemon extract,
6 lbs: , (around 24) ripe peaches, peeled and sliced
Directions:
1. In a large saucepan, dissolve sugar in water over medium- high
heat and bring to a boil; cook for about 5 minutes, or until syrup
is clear. Skim off any froth.
2. Add vanilla and lemon extract, stir in peaches, and return to a
boil. Watch carefully to prevent from boiling over.
3. Boil for 5 minutes. Remove from heat and skim off any froth.
4. Fill hot, sterilized jars (quart-size screw-top Mason jars) and
adjust caps; a suction seal will form with cooling. Store in a cool,
dark place. Serve with hot biscuits, or warm over vanilla or Texas
peach ice cream.
Makes 3 quarts.
From: THE WHITE HOUSE FAMILY COOKBOOK by White House Executive Chef
Henry Haller with Virginia Aronson, Random House, New York. 1987. ISBN
0-394-55657-7. Posted by: Karin Brewer, Cooking Echo, 9/92
Source from luhu.jp
heat and bring to a boil; cook for about 5 minutes, or until syrup
is clear. Skim off any froth.
2. Add vanilla and lemon extract, stir in peaches, and return to a
boil. Watch carefully to prevent from boiling over.
3. Boil for 5 minutes. Remove from heat and skim off any froth.
4. Fill hot, sterilized jars (quart-size screw-top Mason jars) and
adjust caps; a suction seal will form with cooling. Store in a cool,
dark place. Serve with hot biscuits, or warm over vanilla or Texas
peach ice cream.
Makes 3 quarts.
From: THE WHITE HOUSE FAMILY COOKBOOK by White House Executive Chef
Henry Haller with Virginia Aronson, Random House, New York. 1987. ISBN
0-394-55657-7. Posted by: Karin Brewer, Cooking Echo, 9/92
Source from luhu.jp