- 61. PEACH PRESERVES
- Boil sugar and water 2 minutes. Set aside to cool. Cut peaches in slices. Add peaches to syrup and cook until clear. Let stand 3 hours. Pour into hot ...
Ingredients: 3 (peaches .. sugar ...)
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- 62. PEACH PRESERVES
- Use firm peaches (Clingstones are excellent). Bring sugar and water to a boil; add peaches. Cook rapidly until the fruit is clear when lifted from ...
Ingredients: 3 (sugar ...)
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- 63. UNUSUAL PEACH PRESERVES
- Combine peaches, lemon juice, butter and 2 cups sugar. Boil 10 minutes. Add remaining 2 cups sugar and cook for 12 minutes. Remove from heat and put ...
Ingredients: 4 (lemon .. peaches ...)
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- 64. PEACH PRESERVES
- Peel peaches. Remove pits. Cut each peach in 6 or 8 ... clear and juice is thick.
Ingredients: 3 (peaches .. sugar ...)
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- 65. PEACH PRESERVES
- Boil together for 20 minutes, hard. Remove from fire and stir in 2 boxes 3 ounce size of orange Jello. Cool. Put in your sterilized jelly glasses and ...
Ingredients: 3 (sugar ...)
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- 66. PEACH - PINEAPPLE PRESERVES
- Mix peaches, sugar and ... from heat. Sprinkle the peach Jello over the mixture ... containers that can be frozen.
Ingredients: 4 (jello .. peaches .. pineapple .. sugar)
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- 67. PEACH OR APRICOT ALMOND PRESERVES
- Use firm, slightly underripe, well-flavored fruit. Peel and cut into lengthwise slices: Dip the fruit in boiling water, briefly, for easy removal of ...
Ingredients: 5 (almonds .. apricots .. juice .. sugar ...)
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- 68. PEACH PRESERVES
- Remove skins from peaches, cut into halves and remove pits. Boil sugar and water until syrup coats spoon. Add peaches and boil until syrup is thick. ...
Ingredients: 2 (peaches ...)
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- 69. PEACH PRESERVES
- Cook the peaches with 1/2 of the sugar for about 6 minutes. Then add the rest of the sugar and cook 10 more minutes. Take off the burner and cool, ...
Ingredients: 2 (peaches .. sugar)
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- 70. AUNT ETTA'S PEACH PRESERVES
- Select firm, ripe peaches; peel, slice, and set aside for weighing. Weigh fruit and sugar. Use 1 pound of fruit to 3/4 pound of sugar. Add water to ...
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