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Results 1 - 10 of 161 for peach preserves
Pour boiling water over peaches ... begin putting the preserves into jars. Stir thoroughly. This ... properly seal and prevent fruit from floating.
Wash and slice peaches, mix with sugar, cook over low heat until peaches turn transparent, stirring often, turn heat to medium or high and ...
Place all ingredients in a ... Skim froth from preserves. Then pour into hot ... melted paraffin. Label jars and store on a cool, dark, dry shelf.
Cream shortening; gradually add sugar, ... 11"x7"x2" pan. Spread preserves on crust to within 1/4" ... Cool and cut into bars. Yield: 2 dozen.
Cream butter adding sugar while ... egg yolks then peach preserves. Sift flour and measure. ... with icing. Sprinkle top and sides with coconut.
Wash and remove skin and stones from peaches. Put in preserving kettle with sugar, water and sliced lemons. Cook until thickened (about 1 ...
Mix all by hand. DO NOT use electric mixer. Pour into greased and floured bundt pan and bake 300 to 325 degrees about 1 1/2 hours.
Cook the peaches in the water until barely tender. Keep heat low so the peaches will not scorch. Drain off juice and add sugar. Boil until ...
Combine sugar and water and ... 6 half pints. NOTE: If desired, one of the following may be added just before preserves are removed from heat:
Combine peaches and sugar in ... 18 hours. Pour peach mixture into a large Dutch ... spoon. Quickly ladle preserves into hot sterilized jars, leaving ... about 7 half pints.
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