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“An old-fashioned preserve. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.”
READY IN:
2hrs 45mins
SERVES:
64
YIELD:
2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Scald peaches and remove skins and pits.
  2. Chop finely and measure fruit.
  3. For each cup of fruit, add 1 cup of sugar.
  4. Add spices.
  5. Simmer until mixture becomes thick, about 2 1/2 hours.
  6. Pour into sterilized jars and seal.

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