Peach-pineapple Preserves 5 lb Peaches (about 10 large)
2 cn (8.5 ounces each) crushed pineapple, do NOT drain
1/3 c Bottled lemon juice
5 c Sugar
1 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Mace
Peel, pit and large dice peaches. Put cut peaches into water
containing ascorbic acid so that peaches won't darken, until all
peaches are cut up. Rinse peaches and put into heavy saucepan. Add
undrained pineapple, lemon juice, sugar and spices. Bring to a boil,
dissolving sugar. Turn head down and cook at a slow boil until
preserves are thick and translucent. Remove from heat., removing any
foam with a metal spoon. Ladle into hot jars, clean rims, seal.
Process in water bath canner for 10 minutes.
Makes 5 to 6 pints Peach-pineapple Preserves printer friendly version located here.
Click Back to return. |