|Cooking Method:||Stove Top|
|1/2||lemon with rind, cut into chunks|
|1/2||orange with rind, cut into chunks|
|14 c||chopped fresh peaches with skins, pitted (approximatley 14-18 peaches|
|13||half-pint canning jars|
Pinched by Majiklady, and 123 more.
Cooked to Perfection
Rock Island, IL (pop. 39,018)
Member Since Dec 2009
Found this in a magazine that our local Hy-Vee grocery store sends out. I think it will be GREAT over my yogurt this winter. I got 15 half pints from this recipe. Very easy and very good !!
Place lemon and orange chunks in a food processor, cover and process until finley chopped. Pour into large dutch oven.
Put peach chunks into food proccesor, and blend until smooth. Add peaches to lemon/orange mixture.
Add honey, sugar, and cinnamon stick. Bring to boil, reduce heat and cook uncovered over low heat for 30-35 minutes, stirring often. Remove cinnamon stick.
Ladle hot peach mixture into hot, sterilized jars, leaving 1/4 inch head space. Wipe jar rims with a clean towel and put on lids. Tighten ring on lid.
Proccess jars in boiling water canner for 5 minutes. Remove jars and cool on wire rack.