Yield: 3 Servings
Measure | Ingredient |
---|---|
4 cups | Sugar |
1 cup | Water |
1 tablespoon | Lemon extract |
6 pounds | (around 24) ripe peaches, peeled and sliced |
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini