Ingredients:
2 lb
peaches,
about 8 medium
1 tsp Ascorbic acid color keeper
2 c Water
7 Allspice berries
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Spread may be sweetened after cooking with aspartame or liquid artificial
sweetener, if desired.
Peel and pit peaches. Place peelings and pits in a saucepan. Cut up fruit
into mixing bowl; stir in ascorbic acid color keeper; set aside.
Add water and allspice berries to peelings in saucepan. Bring to boil,
reduce heat and cook about 25 min or until liquid is reduced to about 1/2
cup. Discard peel and pits.
Stir in peaches. Bring to a boil; reduce heat and cook over medium heat 35
min, stirring and mashing occasionally. Remove from heat, mash well or
puree, if desired.
Ladle into hot clean jars, leaving 1/2 inch headspace. Wipe jar rims. Seal.
Process 10 min in a boiling water bath. Store in a cool dark dry place.
Makes about 1 2/3 cups.
May be stored in the refrigerator up to one month or in the freezer up to 3
months without the boiling water process.
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