Sharon Johnson's Peach Preserves For Cold Mornings

Course : Jelly
Serves: 6 half-pint
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Ingredients:

3 pounds ripe peaches -- peeled and quartered
1/2 medium orange -- quartered and seeded
2 medium red savina habaveros -- (seeds and all)
4 cups sugar
1/4 teaspoon almond extract
3/4 cup honey
 

Preparation / Directions:

Combine peaches, sugar, and honey in a Dutch oven; stir well. Cover and let stand 45 minutes. Position knife blade in food processor bowl; add orange quarters and chiles. Process until finely chopped, stopping once to scrape down sides. Place orange, haba=F1ero chiles, and an equal amount of water in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until orange rind is tender. Bring peach mixture to a boil over medium heat, stirring until sugar dissolves. Increase heat to medium-high, and cook, uncovered, 15 minutes, stirring often. Add orange mixture. Bring to a boil; cook, uncovered, 20 to 25 minutes or until candy thermometer registers 221 degrees, stirring often. Remove from heat; stir in almond extract. Skim off foam with a metal spoon. Quickly pour hot mixture into hot, sterilized jars, leaving 1/4-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on bands. Process jars in boiling-water bath 5 minutes. . By all means - Leave the peel on for the marmalade effect.


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