Categories: conserves, jams, jellies perserves
Ingredients
- 3 large juice oranges
- 1 lemon
- 3 lbs. (about 12 medium firm, ripe peaches
- 6 cups sugar
Directions
- Grate the rinds of the oranges and lemon. Squeeze the juice; remove the seeds. Do not strain. Combine rinds and juices on a heavy kettle or Dutch oven. Peel and chop peaches into citrus juices. Stir in sugar and bring to boil over medium heat, stirring often.
- Reduce heat and let simmer slowly until thickened, about 35 to 45 minutes. Stir frequently. (Do not cover.) Ladle into hot sterilized , canning jars leaving 1/4 inch headspace. Place lids on jars and tighten screw bands. Place jars on a rack in a pot of simmering water, covering by 1 inch of water. Bring to a rolling boil for 15 minutes; cool. Check for proper seal. Store in a cool, dark place.
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makes about 5 half-pints