Results 101 - 110 of 130 for sugar peach preserves

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Place 1 peach half cut side up in ... topping. Pour sauce on peach halves. Refrigerate 2 hours. Makes 6 servings. Less than 75 calories per serving.

In larger mixer bowl combine ... Heat milk, butter, sugar, 1 tablespoon of the ... moderately stiff dough. Knead on a floured surface until smooth.

Mix together and let stand overnight until juice is extracted, cook slow until peaches are tender and syrup is thick. Pour in jars and ...

Preheat oven to 325 degrees. ... Cream butter and sugar. Add eggs. In a ... mixture. Fold in preserves, reserving 2 tablespoons. Pour ... of preserves on top.

Combine the peaches and the sugar and let stand in a ... thick, about 45 minutes. Pour into hot sterilized jars and seal. (About 7 half pint jars.)



A variation of my non-winning Weetabix entry, so I got rid of the Weetabix. Blend and spread in 13 x 9 inch pan. Bake at 350 degrees for 10 ...

Use firm peaches (Clingstones are excellent). Bring sugar and water to a boil; ... head space. Seal. Process in boiling water bath for 5 minutes.

Take peach seed out, but leave peelings ... in pan, add sugar and vinegar. Cook until tender. ... NOTE: This can also be used for pie filling.

Wash, peel and remove stones. ... in quarters. Boil sugar and water 10 minutes. Skim. ... quickly until transparent. Seal in hot sterilized jars.

Toss peaches and sugar. Cover and refrigerate at ... 24 hours. Heat peach mixture to boiling, stirring constantly. ... in hot sterilized jars.

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