DEIDRE ANNE PENROD (FGGT98
2 Quarts peeled, pitted and
Chopped very ripe peaches
3 c Apple cider
1 c (simmered down from 2
Cups) concentrated white
Grape juice
2 Tablespoons lemon juice
1/4 To 1/2 teaspoon grated lemon
Rind (or to taste)
1/8 Teaspoon salt (optional)
1/2 Teaspoon almond extract
(optional)
Place all ingredients (except almond extract) in large nonaluminum
kettle. Cook over low heat until thick, stirring frequently and
skimming if necessary. When suitably thick, taste. Add extract if
desired. Pour into hot, clean jars, cap with hot lids firmly screwed
down. Process in boiling water bath for 10 minutes after water has
returned to boiling, or in pressure cooker for 10 minutes at 5 pounds
pressure. To freeze, cool to room temperature, then place in sharp
freeze section of freezer until hard. Remove to main freezer for
storage, or keep refrigerated and it will be good 10 days or more.
YIELD: makes 6 to 7 cups. NUtritional value: 2 Tablespoons contain 20
calories.
4 Tablespoons equal 1 diebetic fruit exchange. If no salt is added, 4
Tabsp contains less than 1 milligram of sodium. From the cookbook
files of: Deidre-Anne Penrod, FGGT98B on *Prodigy, J.PENROD3 on GEnie
