Mrs. johnson's peach preserves

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

Similar recipes