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Add a photoServings: 3
Ingredients
- 4 lb ripe peaches
- 2 c. Water
- 2 x To 3 c. sugar (approx)
- 2 tsp grnd cinnamon
- 1/2 tsp grnd allspice
- 1/4 tsp grnd cloves
- 1 tsp grnd nutmeg
- 1/2 tsp grnd ginger
Directions
- Pit the peaches, but don't peel them. Cut into small pcs and combine with the water in a medium kettle.
- Over low heat, cook till soft, about 15 to 20 min. Force the fruit through a sieve or possibly put through a food mill. Measure the pulp, add in 2/3 c. of sugar for each c. of pulp. Combine in the kettle along with the cinnamon, allspice, and cloves, and boil rapidly over medium-high heat till the mix begins to thicken, about 20 to 30 min. Add in the nutmeg and ginger and continue to boil till the butter mounds on a spoon, about 10 min. Turn into clean, dry half-pint canning jars. Seal, and process 10 min in a Boiling-Water Bath.
- YIELD: 3 to 4 pints From the cookbook
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 741g | |
| Recipe makes 3 servings | |
| Calories 237 | |
| Calories from Fat 15 | 6% |
| Total Fat 1.82g | 2% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 1122mg | 32% |
| Total Carbs 57.7g | 15% |
| Dietary Fiber 9.9g | 33% |
| Sugars 48.97g | 33% |
| Protein 5.45g | 9% |
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