PEACH BUTTER
(
Preserved Fruit) - (
The International Jewish Cook Book)
Weigh the peaches after they are pared and pitted. Allow a pound of
sugar to a pound of fruit. Cook the peaches alone until soft, then add
1/2 of the sugar and stir frequently. In half an hour put in the
remaining sugar. Now watch carefully, stirring almost constantly for two
hours. Boil slowly, and add 1/4 of the peach kernels. Spice with
cinnamon and cloves, using whole spices.
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