Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Fresh ripe peaches, peeled and chop; ped, reserving pi |
| 125 millilitres | Jar maraschino cherries |
| 6½ cup | Granulated sugar |
| 1 \N | Orange, thinly sliced |
| 1 \N | 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