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Ingredients
- 5 lb peaches - (abt 10 large)
- 2 can crushed pineapple - (8 1/2 ounce ea) don't drain
- 1/3 c. bottled lemon juice
- 5 c. sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp mace
Directions
- Peel, pit and large dice peaches. Put cut peaches into water containing ascorbic acid so which peaches will not darken, till all peaches are cut up. Rinse peaches and put into heavy saucepan. Add in undrained pineapple, lemon juice, sugar and spices. Bring to a boil, dissolving sugar. Turn head down and cook at a slow boil till preserves are thick and translucent/soft.
- Remove from heat, removing any foam with a metal spoon. Ladle into warm jars, clean rims, seal. Process in water bath canner for 10 min.
- This recipe yields 5 to 6 pints
- Yield: 5 to 6 pints
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