9.16.2010

Peach Pie filling

Ingredients
For 1 Quart Filling
•3 1/2 cup(s) sliced fresh peaches
•1 cup(s) granulated sugar
•1/4 cup(s) clear jel(tm); plus…
•1 tablespoon(s) clear jel(tm)
•3/4 cup(s) cold water
•1/8 teaspoon(s) cinnamon (optional)
•1/8 teaspoon(s) almond extract (opt.)
•1/4 cup(s) bottled lemon juice


For 7 Quarts Filling
•6 quart sliced fresh peaches
•7 cup(s) granulated sugar
•2 cup(s) clear jel(tm); plus…
•3 tablespoon(s) clear jel(tm)
•5 1/4 cup(s) cold water
•2 teaspoon(s) cinnamon
*1 tsp nutmeg
*1/2 tsp cloves

•1 teaspoon(s) almond extract (opt.)
•1 3/4 cup(s) bottled lemon juice

***If you don't have clear jel...we used 1 cup cornstarch.

Directions
•Quality: select ripe, but firm fresh peaches.
•Red haven, redskin, sun high, and other varieties of similar quality are suitable.
•Procedure: peel peaches.
•To loosen skins, submerge peaches in boiling water for approximately 30-60 seconds, and then place in cold water for 20 seconds.
•Slip off skins and prepare slices 1/2-inch thick.
•Combine water, sugar, clear jeltm, and, if desired, cinnamon and/or almond extract in a large kettle.
•Stir and cook over medium high heat until mixture thickens and begins to bubble.
•Add lemon juice and boil sauce 1 minute more, stirring constantly.
•Fold in drained peach slices and continue to heat mixture for 3 minutes.
•Fill jars without delay, leaving 1 inch head-space.
•Adjust lids and process immediately in a water bath canner for 20 minutes.

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