Yield: 6 Servings
|3 pounds||Fresh ripe peaches, peeled and chop; ped, reserving pi|
|125 millilitres||Jar maraschino cherries|
|6½ cup||Granulated sugar|
|1||Orange, thinly sliced|
|1||Lemon, juice of|
|½ cup||Blanched slivered almonds|
Tie reserved peach pits in a cheesecloth bag; place in large preserving kettle with chopped peaches. Strain jar of cherries (removing stems if necessary); add juice to peaches, reserving cherries. Add sugar, sliced orange, and lemon juice to kettle; stir until sugar is dissolved. Bring mixture to a boil over high heat; reduce heat slightly ; boil,sitrringoften, for about ¼ hours, or until thick and clear and gel stage has been reached. Remove bag of pits, skim off foam with a metal spoon; add almonds; simmer for a few minutes; add reserved cherries. Ladle into hot sterilized jars, leaving ½ inch headspace, seal with melted paraffin wax, cover with clean lids. Store in a cool, dark, dry place.
Makes 6½ pint jars.
Posted to MM-Recipes Digest by tbankerd@... on Sep 06, 1998